I’m not the creative type either as far as canning.
Mostly tomatoes, some jams with a low sugar pectin I found that allows for BIG batches, and then pressure canning the meat.
I get the meat on sale and so take advantage of that. Also, on occasion I have scrap pieces of beef, sometimes fat and bones I cut off the beef and I freeze that until I have enough to make broth with and then pressure can the broth for extra.
That’s a great idea, to freeze bones and fat until you have enough. I’m going to have to remember to do that more often.
I have been waiting since last year for a good sale on Boston butt. I finally gave up and bought a bunch at a mediocre sale. But yeah I love it when they’re having a drastic sale, like everything will expire in the next day or two. Then it’s perfect to go home and can it all right away.