Our Walmart didn’t have yeast for the first year of covid. I had to holler and holler at the manager to stock it. They finally got in those little single packets but not the jars. That’s a significant price increase.
We still have shortages and limits. Strangely, there are no more reduced to sale/clearance items.
Beef and pork prices are out of this world.
Am thinking about pressure canning more meat (that’s in the freezer).
How long does canned meat last? Different canning forums say different times.
Seals are all still good, on meat I canned two years ago.
How long is bread yeast good for?
I heard about that shortage last year so bought several of these packages then (about last May or June).
They’re just sitting there since, as I don’t know how to use them.
HEB, which dominates the grocery business in Central Texas, is stocking out of off-the-wall items. Yesterday, the store I frequent was out of sugar - any type of sugar. Brown sugar, white granulated sugar, powdered sugar. A few weeks ago they had no canned pears. These stockouts are temporary and the items are replenished in a day or so but the frequency and the randomness are a new phenemonon.
I remember the yeast shortage. That one caught me by surprise. I kind of expected shortages of TP and hand sanitizer, but not yeast.
For what it’s worth, if you have the equipment for making wine, you can use it to multiply your yeast. Start with regular bread yeast, not one of the fancy winemaking strains. When your wine reaches the stage where the bubbling slows down, siphon up some of the beige sludge off the bottom, and mix it right in with your bread dough, or stick it in the fridge for when you need it. It takes some trial and error to get the proportions right, but it works.