Posted on 10/22/2020 12:33:47 AM PDT by be-baw
Remember those great early-pandemic days last spring when bags of flour and yeast suddenly became precious items? Wasn’t that fun? Well, great news, everybody: we’re going to get to experience them all over again. As we’ve noted before, grocers are a little more prepared this time around and have been stocking “pandemic pallets” of food they can reorder quickly, but some things will still be hard to find. Mashed has thoughtfully prepared a list:
Baking supplies. It’s now chilly enough to turn the oven on again, plus the spectre of holiday baking looms
Canned soups. Both General Mills and Campbell’s are still behind in production after the increased demand during the first wave of the pandemic (because what is an easier meal for people who don’t know how to cook than heating up a can of soup?). Officials say they hope to be back to full capacity again in January, but just in case... maybe try making your own soup?
Soda pop. Remember the aluminum can shortage? We’re still feeling its repercussions. In order to make sure there’s enough aluminum to accommodate its best-sellers like Coke and Dr. Pepper, Coca-Cola has been rejiggering its production so that niche favorites like Fresca and Caffeine-Free Diet Coke have been getting short shrift . Snacks. Frito-Lay, Pepperidge Farm, and other snack producers have been letting the public know, via Twitter, about the products they’ve paused or cut off completely. A moment of silence, please, for Tostitos Black Beans and Garlic, Kickin’ Chicken Taco Pringles, and Geneva cookies. . Spam. Hormel CEO Jim Snee reported that the company has 24% less inventory of all its products than it did at this time last year, and production may be slowed again if there are any more cases of COVID-19 among workers.
Good luck on that , we ordered back on oct-01 and they won’t be shipped until nov-09 ,,,,,
just so you know, you can use regular lasagna noodles uncooked and just add extra fluid to your pan...a little more watery sauce and a little more watery ricotta mix and it cooks up just fine...
I have a van that I use once or twice a month to carry music PA gear. I bought a solar-power battery tender (https://www.harborfreight.com/15-watt-solar-battery-charger-62449.html). This kind of charger only puts out a tiny trickle charge that keeps the battery charged. It doesn’t have enough capacity to charge a dead battery but for this application it works well. It plugs into the cigarette lighter so it is easy to use.
I also have a couple of hotrods. They may go for 3-4 months between use. For them I bought a more conventional battery tender (https://www.eastwood.com/rockwood-battery-maintainer.html) to keep the battery fully charged. It won’t over-charge the battery like an ordinary battery charger will if left on too long.
My pickup also has a battery disconnect switch but not everyone is comfortable with using one. I have it because my truck is a 1937 Chevy that does not have lockable doors. The hidden switch serves as anti-theft device.
my husband has built a large meat shop with a walkin cooler to hang meat on....mostly for elk or deer but we’ve cut up a couple of beef cows and pigs as well....I should say he does it....I just help wrap....we let friends hang their meat if they need to....got to hang together in times like these..
THAT is a lot of meat!!
Is he a rancher? Processor?
I make double batches of Chicken French now...and freeze.
“One thing I found in short supply is canned pumpkin! I had decided to start getting stocked for the holidays in case it took a couple weeks to locate items. I assume it’s due to the aluminum shortage.”
According to Libby’s, who grow the most pumpkins for pie use, they had a wonky growing season, but are getting caught up now that the pumpkins were ripe enough to harvest.
https://www.thepioneerwoman.com/news-entertainment/a34302324/canned-pumpkin-puree-shortage/
“Good luck on that , we ordered back on oct-01 and they won’t be shipped until nov-09 ,,,,”
Ahhh...that does happen with Amazon when there are product shortages. Usually that dissuades me from buying, but when I have I usually get my order when promised, even if takes 2-4 wks.
I am growing sprouts and there were no wide mouth jars anywhere. I finally found a wide mouth that someone had turned into redneck stemware.
We usually grow our own beef, but for some reason our ‘supplier’ fell through this season - probably keeping them all for himself, LOL!
We were in line to get a 1/4 beef; been on this same list for a number of years now, as a back-up plan. Usually, we get it in July but this year if won’t be ready until early November, they’re still so backed up with butchering.
We’ve still got plenty of bear, elk and fish from northern WI (no Canada trip this year) and Alaska that Beau caught.
neither...his father got known for making sausage and the skill just passed on to my husband who inherited an old grinder and other stuff...lots of good knives, cutting boards, etc.....so he makes potato sausage,bacon,summer sausage, german sausage,and italian...he smokes hams the years we get a pig, but none were available this year...
Spirit of Liberty wrote: “I’ll take your share; that way I won’t be hoarding!”
Just be aware that in several jurisdictions, feeding pumpkin to others is considered a form of abuse. Particularly if those others are children.
Mmmmmmm......ALL sounds amazing.
There are no lids or sure-jel in this part of the south to be had . Had too order our sure-jel from the manufacturer (NC) it took almost two weeks before they shipped , so far behind on orders ....
Do you have “Cherry Coke Zero” in cans?
Ample supply - at $1 each.
A year ago they were $1 per dozen.
Stand humbly corrected
As strange as it sounds, I’m actually glad that there have been so many shortages. They were inconvenient, yes, but not life-threatening. And they did an excellent job of shaking people up.
More and more, people are deciding they never want to be caught off-guard like that again. People who used to mock preppers are joining preparedness forums in droves, asking how to get started. People are learning to grow their own food, and how to preserve it. People are planning ahead and stocking up, rather than eating out every meal and having nothing on hand. And, enough people are liking how much better that is for their budget that they’re making the change permanent!
This is the first year I can remember that I did not get ridiculed by my family for planting a huge garden and trying to preserve as much as I could. Just the opposite in fact! My parents borrowed my canning tools and put up dozens and dozens of jars of tomatoes. The tomatoes came from both my garden and theirs, we were hauling them in by the bucket full. Dad put together some wooden storage bins in the basement, which are now full of potatoes and winter squash from my farm. He hasn’t even made any snide comments about the fact that I planted so much squash!
(For him, that’s just bizarre. He’s always been of the opinion that prepping was just a form of hoarding disorder. He used to throw out store-bought canned soups because they’d been in the cupboard for a month. I had to hide anything I wanted to stock up on. His favorite complaint was always “there’s too much food in this house!” This year, he hasn’t said it once.)
Many of the glass jarred food containers we pick up in the store with things like salsa, five bean salad, etc have lids that can be reused if boiled first when canning up fresh veggies for storage. The lids come with a rubber ring attached inside the lid. This ring seals when used in the canning process for cooked foods . The familiar ‘pop’ tells you they have sealed.
Morton, Illinois is the pumpkin capital of the world. Illinois is where the two major canning companies obtain their supply. Last year’s pumpkin crop sucked, and it would be the last of that that is still on the shelves. This year’s crop was great, one of the best, but it may not yet be in full processing so is about to arrive on shelves.
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