yesterday, i spoke with the manager of a large cannery that allows public
to can "dry "
they have been very slow this year..
i commented that this seems very strange with all of the uncertainty (and i listed off a long list of risk factors) and stated that i thought they would be busier than ever...
the manager immediately confirmed my list of reasons people should be canning/preparing then advised they had no idea why things were so slow.
the only reason i could think of was that many folks are held back on canning/storing because of personal hard economic times...
but still. i sure would have thought the cannery would have been very very busy. their raw material food prices are very low.
strange times..
to can "dry "
they have been very slow this year..
i commented that this seems very strange with all of the uncertainty (and i listed off a long list of risk factors) and stated that i thought they would be busier than ever...
the manager immediately confirmed my list of reasons people should be canning/preparing then advised they had no idea why things were so slow.
the only reason i could think of was that many folks are held back on canning/storing because of personal hard economic times...
but still. i sure would have thought the cannery would have been very very busy. their raw material food prices are very low.
strange times..
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