Pantry prepping - canning ground beef

Yesterday, a trip to Walmart gave me a sticker shock. I was going to purchase a pack of 85/15 ground beef. I did not. Instead, I stopped at our local grocery and got it two dollars cheaper per pound. When a local store can undercut Walmart, I begin to think we may be in trouble. 

I bought thirteen pounds of 85/15 for $56.00. The same amount at Walmart would cost $71.00. 

What did I do with all that ground chuck? I pressure canned it. My Presto canner will hold sixteen wide-mouth pint jars. That's almost a pound a jar of shelf-stable meat in my pantry. I probably could have forced more into fewer jars, but I stuck to the amount of beef we typically use for spaghetti sauce. That's a good measure for us. Yours may be different. 

The National Center for Home Food Preservation gives instructions on how to safely can meats. If you want to can ANYTHING, that should be one of your "go-to" resources, along with the Ball book I've mentioned several times. Read and learn about the process so you do it correctly.

I even broke out the Ball lids for this project. I like the Tattler lids, but this was meat and I didn't want to risk operator error. 

I must confess I never thought I'd can any sort of meat, but times have changed. Inflation is running wild and all any of us can do is purchase wisely and practice whatever measures we feel necessary to save what we can. 

Will I go get more ground beef to can another batch? Not this weekend. Now I'll be on the watch for sales and then can another batch. 

Eat tomorrow at today's prices. Yep. That sounds like a good plan.

The Lady of Holly Tree Manor