I am a little skeptic about actually saving money when canning your own meat. You might spend more money than you would have done on the industrial product. It is still worth the effort.
Even if you come out even, you know what is in the can and you control the process. The canning industry tends to optimize return on investment. Sometimes that leads to cutting corners and shifting the process from "save" to "we will likely get away with it". Sometimes they also put in some meat from animals they don´t declare on the package. This year buyers of industrial meat products had the opportunity to taste horse meat. What a pity they got to know that from the press.