Posted on 04/01/2021 9:26:57 AM PDT by Diana in Wisconsin
Want to know how the US economy is doing?
Forget fancy indicators like the GDP, industrial production and home sales.
If you really want to know how consumers feel about our financial situation, just look at mason jar sales.
It's true. Throughout history, when people grew worried about their own self-preservation, they eased their fears with food preservation. In wartime, Americans gardened and canned to not only proclaim their patriotism but to ease food rationing. The Energy Crisis of the '70s led to the "Great Canning Lid Shortage of 1975." And in 2020 - a year wracked by COVID-19 fears, political strife, product shortages and economic uncertainty - neophytes have started gardening and canning with a fervor that would do Ma Ingalls proud.
"I call it 'Sourdough 2.0' -- it was the next craze of what people are doing in the kitchen because they have extra time," says Marie Bregg, who says sales on her online store, Mason Jar Merchant, are up "1,000 times" what they were in previous years.
This utter can-demonium has translated into canning-supply shortages, which started last spring but have persevered. No. 1 on the Home Canner's most-wanted list: canning lids. While mason jars and lid rings can be used repeatedly, the flat metal lids with the rubber ring are engineered to seal one time only. After that, there's no guarantee they'll still work, which could mean quarts of spoiled food or, worse, food poisoning.
As a result, brand-new Ball and Kerr lids - viewed as the gold standard - have become as hot of a commodity as toilet paper was last spring.
The Forum checked numerous big-box and grocery stores throughout Fargo-Moorhead, only to find no lids were available. Online, Walmart featured lids from a third-party seller, but the price had shoppers flipping their lids: $17.98 for a 12-pack of lids and rings. (Normally, a 12-pack would cost $3 or $4.)
"It's outrageous," said Carol Kronbeck, a lifelong home-canner.
Kronbeck estimates she cans 90 jars of pickles, salsa, jelly, spaghetti sauce and tomatoes every fall after husband, Jack, a retired farmer, brings her the bounty of their large garden near Hawley, Minn. "You could hardly find lids all summer because so many had started gardening who had never canned before. I'm just glad I got all my pickles done," Kronbeck says. "I ended up having to freeze everything, even tomatoes and green beans."
Sue B. Balcom, who manages the Bismarck Farmer's Market, sells her canned goods through her Root Sellers business and is the guest contributor to "Main Street Eats," on Prairie Public Radio, says she ran out of inventory sooner than usual last fall because she couldn't find more lids and jars.
"It's irritating, to say the least," she says. "The shelves were wiped clean. It had slowed down by the end of September to a point where I was scrounging for jars. I told people, when it's gone, it's gone."
An up side to the "can-demic" is that Balcom says her sales are 50% higher in the past year than in previous years. Even so, she's frustrated by hoarders who are snatching up all the canning supplies simply so they can sell them at inflated prices. "If you're hoarding lids, stop it," she says.
Why is this happening?
Small groceries in rural areas are also experiencing a shortage. Donna Scholl, grocery manager of Valley General Store in Halstad, Minn., says jars and lids have both been in short supply since May of last year, and lids are still a no-show. For a while in the summer, the store did receive packs of jars with rings and lids. People seemed to buy them, even if they already had jars, just so they could get new lids.
The demand grew especially brisk in the fall, when people from as far as 40 miles away were calling the store to look for lids. Last week, Scholl was checking with her warehouse, but there wasn't a canning lid in sight. "Not even an off brand," she says. "There wasn't even an estimated delivery time."
Scholl says she believes the shortage stems from workforce shortages and factory shut-downs related to the pandemic. Many manufacturers have switched their production emphasis to focus on their best-selling items, but it hasn't yet bumped up availability of canning supplies.
Bregg thinks the shortage is the result of “a perfect storm” of conditions: COVID-weary folks turning to home-gardening and canning to alleviate grocery bills and fears of future food shortages; Pinterest-surfing millennials who find they now have time to try homespun pursuits like canning salsa, and pandemic-related slow-downs at every level of the supply chain.
Newell Brands, the maker of Ball as well as popular mason jar brand Kerr, produces the largest quantity of mason jars in the U.S. In early October, the publicly traded company told CNN this unprecedented demand has resulted in supply constraints, extended lead times and recently limited product availability at stores and online.
At the time, a spokesperson also told the news network it was "increasing glass production, finding new lid manufacturers, and expanding facilities in an effort to replenish stock." The official Ball site issued a statement about fraudulent sites, reminding people to buy only through authorized third-party retailers and that “appropriate legal action is being taken to have these sites removed.”
Bregg, who has been interviewed by several national news organizations on the shortage, says she doesn't have an answer on when the shortage will end. "Suppliers don’t see supply chain normalizing until maybe the end of this year. The supply chain got screwed up. They ordered more supplies last year than in 10 years' time. There's a lot of fulfillment to make up for just to reach the normal level. "
Bregg, who was born in America but lives in Vancouver, B.C., says she's been able to fill online orders for canning supplies by buying up Bernardin jars and lids. Bernardin is the Canadian equivalent to Ball and Kerr. "They are definitely more expensive than you would normally pay, but that's because we bought them at retail," she says.
Other options include ordering no-name brands off places like Amazon, which typically come from Chinese companies. However, standards vary greatly from factory to factory, so there's no guarantee of quality, Bregg says.
Another option is a lid that is truly reusable, such as the Tattler brand. Although they are more expensive than the one-time-use lid, "you can tell when a Tattler seals, let me tell you," says Sue Balcom. "It takes a lot of strength to break those seals."
Thanks for the tip on the lids. :)
Yep. I feel the Middle Class shrinking as we type!
But, the rich keep getting richer, so there’s that. *SMIRK* ;)
my supply is okay....I've been able to pick up rings and lids here and there, even when I was on vacation...
you know in places in Europe they simply heat their food up well and put a simple screw type lid on and they do not pressure can nor water bath...
“When canning lids are outlawed...only FReepers will have canning lids.”
Ain’t THAT the truth! I’m surprised there hasn’t been an EO banning canning!
the point is you want air to be able to escape during the canning process.
you should’ve bought em!
“However, dehydrating garlic requires either a door to close off the kitchen or windows to open.”
Or you could put your dehydrator outside for a day. We do this when we make onion powder.
L
That’s how Beau ‘cans’ his Maple Syrup which is 200+ degrees when he puts it into the quart jars, then puts on the lid and ring and turns them upside down on a towel until they cool.
They almost always all seal. If not, that jar goes in the fridge and we have syrup on EVERYTHING for a few weeks on end.
Joke at our house, no matter WHAT we’re having: “Would you like Maple Syrup on that?” :)
The man is obsessed - but if a Maple Syrup Obsession is his only flaw, I can PROBABLY live with that. ;)
my mom one summer canned 300 qts of tomatoes....no kidding....
I used the oven.
Kind of hard to lug outside.
I keep looking at dehydrators and having sticker shock.
me too....not just for this year, but for future yrs.....we are going to face massive inflation...
Perhaps that was the cause of the “unique” taste of Aunt Bee’s pickles.
We buy maple syrup by the gallon and then I heat it on the stove, heat the jars and lids, then just fill them and screw the lid on. Don’t even bother to turn them upside down.
I’ve NEVER had a problem with maple syrup doing it that way.
I also do whole berry cranberry sauce that way.
I heat my jars in the oven, like they tell you not to do. I lay them on the racks and turn the oven on to only 200. That makes the jars hot enough to not crack from the thermal shock and I have never lost a jar that way and never had a problem with the seal or contents going bad.
“ I keep looking at dehydrators and having sticker shock.”
We found a gently used Excalibur on Craigslist for under $100. It’s the 5 tray model. We use it for making jerky a lot. Once you’ve done home made you’ll never go back.
Dried fruit goes into home made granola which goes into home made yogurt which is made in the Excalibur. Use it enough and it pays for itself in fairly short order.
L
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Are you sure it’s a flaw? Sounds delicious!
.”’ Many manufacturers have switched their production emphasis to focus on their best-selling items”
They’re unloading their high priced inventory.
They’re high priced inventory is what’s left
The rich will just be the last ones eaten by the commies/socialists/marxists/anarchists etc. Brace yourself; the next 4yrs will be bumpy and bad.
Thrift shop. Slightly used. 15 bucks.
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