I scored today- 20 pounds of Angus beef bottom round roast for 2.99 a pound . I am on crutches right now so I couldn't get my jars from the basement. I picked up my 12 year old Grandson after school and asked him to get the pint jars....he brought up quarts, then wide mouth quarts, next were the jelly jars. I told him it was the only other size down there. He brought up the pints....and now I have a table full of jars I won't use because Nana's can't tell them they are making mistakes when the Grands are doing their best...lol
Yesterday I bought groceries. Burger was on sale for $6.99 per pound. Sausage was on sale for $2.39 per pound. I just finished canning my combined burger/sausage mixture about 3 minutes ago. Then I turn on RU-vid and see your post. Pork butts were on sale for $3.99 per pound. I bought one. And beef roast was $6.99 on sale from $8.97 regular price. I bought 3 packages. I am canning all night and all day tomorrow to preserve it all before it goes bad. I have no fridge or freezer if you remember. My pork butt will become tacos, BBQ pulled pork, or pork manhattans. Chicken breasts were on sale for $2.99 per pound. I bought 2 exlarge packages. Corned beef was still on sale for $3.99 per pound, so I grabbed 1 more. So, 1/3 of my social security went to food (meat) that I'll be eating for 2 -3 months. Macaroni/and shapes were on sale 4/$5 another great buy. Eggs were on sale for $3.19 per dozen. With my store discount card, I saved $28.05, especially since it's senior day (Wednesday) I gives you better perks. I got a gas coupon for $0.25 off per gallon of gas ⛽️. I gave it to my oldest daughter, who took me to the store for my groceries.
#denisewilson8367- we have a "Discount Grocery Store" about 14 miles from home... they get Frozen Hamburger- 10# for $24.99, fresh can be 29.99, and Wednesdays they give 10% off... and Yes I Pressure Can it... maybe Google that type of Store in your area..
My son and I have texture issues. We learned if you make beef broth with Better Than Bouillon Beef, and use that as your liquid, the texture does not change. It was a game changer for us.
We have a quarter of a steer. The hamburger was way too lean. I like the idea of adding ground pork to it. Thanks for the idea. Remember y'all to Pray, Plan, Prep
I make breakfast sausage with pork butt. I use the recipe from a YT channel called 1870's homestead. It's so much cheaper and I can leave out some of the things I don't like in my sausage like sugar.
I used to buy it like that (pork beef ground together) when I lived in Europe as the price of beef was ridiculous. It tastes different from all beef but it is much juicier. Very good for meatballs, meat loaf and bolognese sauce.
I keep hearing about these 99 cents sales on pork. Around here, a sale is 2 or 3.99 a pound. Be thankful your ground beef is 5 bucks a pound. It's almost 8, here. We have gone to ground turkey. It's still 4.99 a pound. Thanks Leisa.
Don’t know where you are, but here in AR , always here we have a lower cost of living. Best, sell HB is $4/lb, have not seen $0.99/lb pork here in a long time. Really would like to find a good sale.
Sounds pretty much like my area in California…. I wanted to find some ground beef sales so bad for canning but didn’t. Still bought some for canning tomorrow.
Here in Western MA my local store had a sale @.99 but you could only buy one. I got the biggest one I could find. Costco has it for $2.29 all the time. Not a great price but better than even the local beef wholesale store.
Great Tips! Something I realized years ago (before the price of beef shoot up) really don't need as much as you think when having a meal, unless your a teenage boy - they don't count. Loved watching you do this, you have the meat, lard to render and bones for broth another example of stretching your dollar 🥂
We sometimes grinding up our own ground meat, and you’ll add a combination of beef, pork, and chicken for the most delicious yet leanest, healthy, wonderful ground meat
If you want to make your own bacon, pork butt is a very economical base. Shoulder bacon was very popular in the old west and is still called buckboard bacon. There are many videos on making buckboard bacon, the Chris Cooking Nashville has a regular bacon recipe that is quite good. I can take two good slabs of meat from the pork butt. You want to work from the side with the long bone that has a cartilage end. First start at the point of the cartilage and cut down to the bottom of the butt. This gives you a solid boneless chunk of meat. A second slab can be taken from the straight side of the same bone. slice the meat from the bone and cut all the way to the bottom of the butt. You can take the other side also but because the bone has a curve on that side and it is difficult to get a decent slab. After this you just treat it like regular bacon, I mix up the cure, coat the meat and seal it up in a bag, vacuum or Zip Lock, for up to fourteen days in the fridge. If you have a smoker, then rinse the cured meat and let it set in the fridge uncovered overnight and smoke it. I do four hours at two hundred fahrenheit. Put it back in the fridge for another day to harden and slice it. You can use liquid smoke or smoked salt for flavor if you don't have a smoker. You'll want to cook the bacon anyway, Chris has a suggestion in his video mentioned above.
Leisa, I'm constantly PIVOTING, so I cook my ground hamburger or turkey then put it in the fridge to can the next day. I've always used cool tap water when filling my ground hamburger jars. We've eaten it, and haven't died yet. I just looked it up in my little canning booklet. I'm supposed to use boiling water, just like you said. (gasp)
Hi Lisa, thanks for making me laugh while I learn canning tips! I just pressure canned 14 quarts of Boston butt I snagged on sale for .88 per lb. After watching this video I think I’ll get more and mix it with beef. I use an Oster grinder I received as a wedding present 44 years ago🙀
Just bought a Kitchen Aid grinder, haven't used it yet. I don't grind a lot of meat and want to be able to grind pork for sausage when I get it on sale.
I've used mine so much the plastic housing is cracking. When you do start to use I, freeze the blades, screw and plates. Cut the meat into 1 inch or so chunks then partially freeze. When everything is really cold it grinds so much better. Especially things like rabbit and duck.
@@regardenthare I made sure to get the stainless steel grinder! I was saving my AmEx point's and waiting until I had enough to get the metal version. I have a raincheck for a pork butt, good for the next 2 weeks. I am hoping to get one to try to make sausage.
My local grocery store has chicken thighs that n sale for 97 cents per lb this week only. They will allow me only 4 family size packages. You know I’m grabbing all 4!
That's what I do with the limits. Take spouse or kids or grand kids and give them cash. Or make multiple trips thru different check out lanes. Stores don't care, they're only out to sell.
I use ground pork for everything. We don't even raise a beef anymore because we like the pork so much better. I love my Forjars funnel set too. Excellent quality.
I've been canning beans. Black, navy, and pinto. So easy to have ready made. This makes chili in q jiffy. I grab a jar of beans, burger, tomatoes, and salsa. In a pot it goes heat it through add chili powder as needed. Tasty 😊
Hi Leisa! When I make chili, I always use 1# hamburger, 1# ground pork, and 1# ground breakfast sausage from our own pork! It is just the right texture and flavor base for our chili!! Also, ground pork burgers on the grill, all spiced up just right, are my very favorite burger!! So glad you shared this video today, highlighting the value of ground pork!! 🥰❤️😘
I do that already but I also add in minced mushrooms too. Good for bulking it up and tastes wonderful. I label it as 'casserole mix'. I'm lucky to have my mother-in-law's good old Rival grinder. Still going strong! Phil's country rib video was great and I've loved knowing how to do that ever since you two filmed it. Your beef/pork jars looked gorgeous! Thanks for helping people stretch their food dollars, Leisa.
I have been buying ground beef from a local farmer. For my first 50 pounds it was six dollars per pound. For my second 50 pounds it was seven dollars per pound. I thought oh that’s quite a jump. I went to order 50 more pounds and it’s up to nine dollars per pound. This is grass fed grass finished beef but omg… I don’t think I can do it anymore at that price. This has been over the last year. I got the funnels and the are great! Thanks FORJARS!!!
Try roast in a jar. Chuck, Boston butt, leg of lamb. Chunk it to fit in jar, trim excess fat. Dry season, SEAR every side. 1" broth, stuff 🫙, add some liquid, process. The meat cooks out liquid and fat which mixes and flavors the broth, making it perfect for gravy, or to make rice, or potato flakes. I can put a roast dinner on the table in 35 minutes. And portion control! 😊
Our local grocery store has chicken drumsticks 5 pound bag for $2.95. I purchased 20 pounds, I have been telling my family and friends to stock up. Unfortunately no one will listen. Plan to get another 20 pounds
I have found when canning ground meat, the easiest way to minimize fat drippings in jars is.... After par cooking, is to place a standard paper Coffee filter in a Colander over a mixing bowl, place par cooked meat and let it drip for a few minuets. Works like a charm.
I have had a meat grinder I got at a yardsale about 15 years ago and have never used. I have one for kitchen aid also I've never used. You rock to teach us to mix the meats. I would have never thought to do that. I buy beef from a farmer and it is expensive
FYI I’ve started to use finely chopped mushrooms when I’m frying up hamburger to stretch hamburger. I also use ground chicken or turkey to stretch hamburger too. I as so excited I was able to buy bell peppers for $9 a case so got one red , one yellow and one orange each case had around 24 peppers. I chopped them up frozen some , ate some, keep some fresh and did 8 trays in freeze dryer!
This is SUCH a great idea! This would save us a lot of money! Aldi has ground pork for $2.19 a lb here, im going to buy equal amounts of ground beef and groud pork and mix them together and then freeze raw in gallon size ziplocs, i think this will be perfect for Tacos, burgers, meat sauce, meatballs. Thank you so much for sharing!
I bought a meat grinder and mix my ground beef along with either purchased italian sausage or inexpensive pork shoulder for meatballs ($1.88/lb pork shoulder with bone in here in Central Valley of California).
I mix pork and beef for meatballs but wouldn't want it for all our beef simply because I am not a fan of pork. That would be a good way to make your own breakfast sausage patties though
Thank you once again for the mind jog! I have mixed the beef and pork ocassuinally as i was cooking but never thought once about prepping it that way. Oh my brain
Here in Bakersfield,California, Chuck Roast is going for 3.89 -4.79 @c Costco, . I got 8 lbs for 33.00. Here I feel that is good ,now going to the other store for 3.89 will stock up..😊
It is, it really really is. If I can do it while juggling recording doing it, then you can do it without the camera. Trust the process, follow the process. You've got this.
I am finally at the point that I can be selective in what I buy. If it is not a good sale, nope! I watch the sales religiously! When I find a deal I grab it! I especially watch meat prices. My last pork purchase was $.89 per lb! I may not see this price again this year, but I have enough on the shelf that I can wait!
I’m much happier with my ground meats when I add a splash of tomato sauce and Knorr dry beef broth (instead of salt) in the bottom of the jar; then I just add boiling water to the jars. They are more flavorful and ready for anything I would use them for
Hi Leisa yet again, when you mentioned that some people have a problem with texture, my husband does. I don't. He has asked me to not can anymore ground beef, which I won't but I'm going to use up what I already have, plus I don't serve it just out of the jar. I would mix it with spaghetti sauce, or sloppy Joe's, or taco seasoning. Or whatever. I don't see much difference between canned ground beef and just out of the package.
@@angelal6700 yeah, I've never made either of those so at least they aren't going to be missed. I'm not sure if I will make either but never say never... you never know what the future will bring.
I think ground beef does taste different when raw packed for pressure canning. I prefer to cook it first. I think raw pack chicken and pork are delicious, though.
We came back from being out of town for a doctor's appointment, and totally lucked into the last day of a Piggly Wiggly sale on 73% lean ground beef for 1.99 per pound. I bought about 14lbs and canned the first 8 pints last night. I used the browning in a pan version, instead of all at once, which let me pour off as much fat as I could. I did add 1/2tp of canning salt and organic low sodium beef broth.
I use 1/2 ground meat and 1/2 eggplant (50/50) to make meat stretch further. Can’t tell difference at all. Of course they are not canned together in one jar.
It might be good to mix ground poultry with ground beef or ground pork. It would give it flavor and considering you might be able to find a turkey or chicken on sale…… makes ya think
A couple of months ago I got a Butterball brand turkey on sale for $.88, it's still in my freezer. I plan to grind some of the breast meat and put it in with my pork butt that I bought today, that I will grind, and make breakfast sausage.
Liesa this is a great idea. I got 10lbs of pork butt at a discount store earlier this year. Canned it it taste great. I have some ground beef that is going on 2 years old I should probably can it.
I like to make pork stock and use it in my beans. It’s just that little extra. Thank you, I’ve never thought of mixing beef and pork to can, although we do use it together in many things like chili, meatballs, meatloaf, and pasta sauce.
I pretty much have unlimited beef here on the farm😂 but I love to combine beef and pork. They complement each other so much! However, I do need to try canning them together. Great video!
I do mine in half pints as a pint makes several meals for us. I had 6 children and rarely used more than a pound of ground beef unless I was making burgers. I do my buyers about 6 to a pound. also I buy pork but or shoulder and make my own italian beef and breakfast sausage.
I wish we liked canned ground meat so we would have another way to preserve. It's just a texture thing with us. We do chunks, and we don't have issues--I guess we're just weird. Thanks Ms Leesa.
I have meat grinders for my Bosch and my Kitchen Aid but I don’t have a lot of extra time. I’ve found if I stop at Sam’s Club when they open (Plus member) they have meat clearances for decent prices. Yesterday I got organic ground beef for $3.37 and ground pork for $2.00 per pound. Not quite the savings Leisa got but it saves a little time and I can put up 6 pints pretty quickly. I highly recommend the Sam’s clearance meat deals.
Do you and Phil make sausage out of your pork butts? If so, I'd love to see a recipe that you enjoy! Thank you Leisa, for all that you do, it's much appreciated!!
I buy beef/pork mix for all my burgers in the summer, and I buy the same mix to make chili straight for the winter (does anyone know what happened to the Moore to Life channel? Mandy Moore, I think her name was?) The texture is much better, and I think the flavour is better as well. Other than that, I wait until I can find primal cuts of beef in cryovac bags and trim them myself, making sure to use every molecule (a.k.a. trimmings for broth).
1st thank you so much for all you do to help us newbie canners. Next thank you for sharing information that lets us make qualified decisions as to whether some types of canning are in our wheelhouse or rather something we'd put on the table. ( I've heard that dog food comment before so I'll try a small batch in my 16 qt canner first)Finally, a quick question: instead of using water when I'm canning meat can I use beef broth/stock or onion broth? Thanks again.
I like Chicken gizzards with jalapeño hot sauce and cherry jelly in the insta-pot because it becomes incredibly soft. It's $2 for 4lbs. where I am. I can it after and serve with stuffing.
I am the only one in our family whoo likes country ribs. Do you have a good recipe or way you make them that I could try. I’m going to try your the pork and beef together and see how everyone like the mix.
We tend to do things the easy way. First I boil the country ribs, then i put them on the grill or an oven sheet if making indoors, coat them with your BBQ sauce of choice, and heat up.
I am new to canning and I don’t know guys..mine never goes this smoothly, my kitchen becomes a disaster, someone opens the door and my temp goes down and up, I get siphoning, ugh.. maybe it’s not my thing I don’t know at this point.
