I have about 5 times the amount of pressure canned chicken than any other meat. Why? It is the one meat that I am constantly using from my stores.
Next, would be pork. Because DH keeps bringing it home.
It has been way over decade since I have eaten Vienna sausages, why would I store them?
Try it out...
For example, before I learned I could pressure can meat, I tried hard to find various types of shelf stable meats. The standards, tuna, chicken, etc.
I would slowly walk up and down the aisles of the grocery store see what I could find,
I would buy a product (like sausage in a can) & try it BEFORE I would buy more. The sausage in a can was disgusting.
One big mistake (for us) was I found a group of shelf stable salt cured ham products.I bought several, before I tried it out, When I tried to use it, I found no matter what I did, it was WAY to salty for my taste.
But, I learned a valuable (if not expensive) lesson. Test unknown products.
The next lesson I learned, was I needed to take more control over what I could store. That is why I learned how to pressure can meats.
If you haven't tried pressure canning, for what ever reason, I want to encourage you to give it a try. It will change your preparations drastically.
Learn more on fears: Pressure Canning Fears
I'm enjoying your posts on how you started, Before I started canning I would always buy sale items in bulk. One time I bought a few cases ofname brand green beans and they were horrible! Super salty. I added a few cut up potatos to the (rinsed) beans and they weren't to bad. The taters absorbed most of the salt. Another thing to add to your list is lard. Find a good sale and decant it to smaller jars. A large can would spoil before we could use it all & canning it in pint jars worked well for us
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