Keystone Meats is really good, has 5 year Best By dates and comes in 28 oz and 14.5 oz cans. Beef, Pork, chicken, turkey and ground beef all fully cooked.
I'm on a fixed income and buy a couple of cans each week, got a pretty good stash built up.
Canning your own is much cheaper, but the initial investment of the canner and supplies is expensive. If you want to put up a lot of meat (and other foods), I would suggest learning to can.
I canned 15 pints of chicken breasts yesterday to add to my supplies. I have canned chicken breasts, beef chunks (from a cut you would roast), hamburger, meatloaf, brisket chunks (my absolute favorite!!), pork shoulder, pork breakfast sausage, deer. I have hundreds of jars of shelf stable meat, that I have done myself, I know what's in them (meat and sometimes salt for most).
It is great when you can find a sale on meat and can what you get. I usually just go to Sam's and buy meat by the case and spend a day canning, cases are usually around 60-80 lbs. A pint jar holds roughly 1 lb of meat and a quart jar holds 2 lbs.
There are some great channels on YouTube for canning if anyone is interested.
I am interested! I’m getting into canning, but stalled because of a remodel. My biggest hindrance after that is that most of the recipes call for sugar. We don’t eat sugar... so that takes out at least 80% of recipes unless I go rogue.
No sugar in the meat or vegetable recipes. Pressure canning will let you do them, not water bath. That's the largest expense, a good pressure canner. The All American canner is best IMHO. Also the most expensive...
I bought an All American... just need to use it. No gasket FTW! Most of the recipes (except basic meat) even in the pressure section of the book had some sugar added.
Protein is most important. Buy canned meat.
Keystone Meats is really good, has 5 year Best By dates and comes in 28 oz and 14.5 oz cans. Beef, Pork, chicken, turkey and ground beef all fully cooked.
I'm on a fixed income and buy a couple of cans each week, got a pretty good stash built up.
Canning your own is much cheaper, but the initial investment of the canner and supplies is expensive. If you want to put up a lot of meat (and other foods), I would suggest learning to can.
I canned 15 pints of chicken breasts yesterday to add to my supplies. I have canned chicken breasts, beef chunks (from a cut you would roast), hamburger, meatloaf, brisket chunks (my absolute favorite!!), pork shoulder, pork breakfast sausage, deer. I have hundreds of jars of shelf stable meat, that I have done myself, I know what's in them (meat and sometimes salt for most).
It is great when you can find a sale on meat and can what you get. I usually just go to Sam's and buy meat by the case and spend a day canning, cases are usually around 60-80 lbs. A pint jar holds roughly 1 lb of meat and a quart jar holds 2 lbs.
There are some great channels on YouTube for canning if anyone is interested.
I am interested! I’m getting into canning, but stalled because of a remodel. My biggest hindrance after that is that most of the recipes call for sugar. We don’t eat sugar... so that takes out at least 80% of recipes unless I go rogue.
No sugar in the meat or vegetable recipes. Pressure canning will let you do them, not water bath. That's the largest expense, a good pressure canner. The All American canner is best IMHO. Also the most expensive...
I bought an All American... just need to use it. No gasket FTW! Most of the recipes (except basic meat) even in the pressure section of the book had some sugar added.