WOW, $10.00 a can for 14.5 oz?
Using mason jars, can your own using the pressurized method. The secret is remove as much of the fat as possible.
I can chuck often when it is on sale. Cube the chuck, cook it in a fry pan so the outside is browned and warm through (medium). Put pan and meat in the refrigerator. Once cooled skim off the fat and can per instructions for meat.
To be honest the meat in qt jars is never on the shelf more than a year. We make stews out of it. ~ 2-pounds of cubed chuck fit in a 32 oz. mason jar. Locally you can buy chuck on sale for $2.99 to $3.49 a pound. much better deal.
