Have you ever overheard someone saying how much money they’ve saved couponing and think how in the world did they do that?  Today I’m going to share my couponing tips and tricks with you.

Do you remember that show Extreme Couponing on TLC?  Yeah, that’s not really what we’re going to go over.  For real people, that’s just unrealistic.  None of us have hours every day to dedicate to couponing.  But 2-3 hours per month, that’s something I can handle.  My goal is to help you save as much as you can on your weekly grocery bill.

During my last grocery trip I saved $117.  But I have saved as much as nearly $200 on a previous shopping trip.  And you can do that too, I promise!  Let’s get into it, I know you’re anxious to get started.

What You Need

Before we begin there are a few things you’ll need.

• A printer – to print online coupons
• A laptop or computer – to find online coupons
• A plastic binder with dividers – to organize your coupons
• Store flyers
• Sunday paper (or any paper that includes coupons)

Set Aside Time

One thing I will tell you upfront, couponing takes time.  I would suggest setting aside an hour or two, possibly longer, to prepare your grocery list and get your coupons prepared for your trip.  If you try to do this in the store while you’re shopping you’d most likely get overwhelmed and frustrated.  Not to mention you’d miss out on all the great coupons you can snag online.

Where To Find Coupons

There are a few different places you can find coupons.  I suggest utilizing all of them.

• Store coupon walls/bulletin boards
• Local newspapers
• Store flyers
• Coupon websites
• Coupon apps
• Store’s website

Know The Policies

Different grocery stores have different coupon policies.  To save the most money, you need to find a store that aligns with the type of coupons you want to use.  Here are a few things to find out beforehand.  You can also call the store and ask them what their coupon policies are if you can’t find them listen online anywhere.

• Do they accept internet printed coupons
• Do they double or triple coupons (Weis doubles up to 99 cents)
• What amount do they double to
• Do they allow you to combine coupons
• Do they also offer e-coupons
• Do they have a reward program

Get The Sale Flyer

This is where I begin my grocery list.  I get the sale flyer and mark what I need that is already on sale.  This is also where you’ll save the most money, combining a coupon with an item already on sale.

Online Shopping

We’re going to talk about online shopping in general here, not necessarily grocery shopping.  If you are shopping online, consider using a cashback app like Rakuten or Swagbucks.

This year I did most of my Christmas shopping online.  And I used Rakuten to shop through.  Over the past two years I’ve received $194.98 in cash back by shopping through there.  It’s so easy, and at the end of the quarter they just send you a check with your cashback on it.

Organize Your Coupons

Once you’ve clipped the coupons you need, organize them in whatever way works for you.  Some people use a binder, some people use an envelope system.  As long as the system works for you it doesn’t matter what it looks like.  Keeping it simple will help you actually use the coupons you collect.

I use an envelope system.  I mark the envelopes with what is inside (dairy, canned goods, beauty, etc.) and just throw a rubber band around all the envelopes to keep them together.  It’s not a pretty system, but it works for me.

Forget Brand Loyalty

Mayonnaise is mayonnaise is mayonnaise.  I would say that about ketchup but my husband strongly disagrees.  If you want to get the most savings you can then throw whatever is on sale in that cart.

Yes, I acknowledge that there are exceptions to this rule.  For instance, ketchup for my husband.  Just watch for sales or coupons on those brands you can’t skimp on and buy them then.

Prepare Your List

I begin by searching the weekly sale flyer.  I find items I need and begin my list.

Once I know what items I want, I start matching coupons.  I go through my envelopes of coupons to see if I have any matches.  If not, I search the internet for specific coupons, such as “Oscar Mayer coupons”.  A lot of times you will find companies actually do offer coupons on their websites.  I then print what ones I find online.

I search coupon sites, such as coupons.com, for coupons I would need. Since these coupons change weekly, I print any ones I would use now or in the future.

I go to the stores website to see if they have any ecoupons I can use that week.  I click on “clip coupon” and it loads those coupons to my store reward card.  When I swipe my card at checkout it automatically applies those coupons to my order.

Make sure to read the fine print on the actual coupon.  Coupon values are determined by their wording, not by the item pictured.  Look for words like “any variety” and limiting terms like “applies to 1.4 ounces size and larger.”

I create a very detailed grocery list, normally in Excel, that includes how many items I need to buy and what the coupon details are (for example, buy one get one free).  That helps me keep things straight while I’m in the store.

I try my hardest to only buy items that are on sale.  On top of that I then try to only buy it if I have a coupon for it.  Of course there are times you need to pay full price, I realize that.

How To Successfully Use Coupons

Here are a few examples on great ways to use those coupons!

Combine a manufacturer coupon and a store coupon together. Example: Stove Top has a manufacturer coupon for stuffing. Your local grocery also has its own coupon for Stove Top stuffing. Combine & voìla! Double the savings.

Use a coupon on an item that has been reduced/on clearance. Example: You have a Stove Top manufacturer’s coupon for stuffing, and then find a box that’s reduced by 50% for quick-sale, now only $1. Apply your $3 coupon to the reduced $1 stuffing and presto – you’ve got $2 in overage that the store owes you!  Here is another example: Campbells tomato and chicken noodle soup is on sale for 4/$2 (or .50 a can).  I have two coupons for .50 off two cans (which my store will double).  I would end up getting 4 cans of tomato soup for free.

Applying “catalina” coupons on your bill. Example: Big chains like Walmart and Weis may offer “save _ dollars off your next purchase” – these are also known as “catalina” coupons. Let’s say you only owe $3 on your current bill. Apply a “$5 off” Catalina and you’ve now got a $2 overage.  Nice!  Just make sure to check them for expiration dates.

Matching store mega sale. Example: this week if you purchased $20 worth of Annie’s Pasta, Hamburger Helper, Bisquick, Suddenly Salad and Betty Crocker Cookie Mixes you would automatically save $5 off a meat purchase.  I had coupons for Annie’s Pasta, Suddenly Salad and Betty Crocker Cookie Mix.  I saved $4 with coupons, making the total $16 and then saved $5 off my meat purchase.

Price-matching an item that you’re already using a coupon on. Example: Walmart is selling Oral B toothbrushes for 99 cents. You price-match at a neighboring store and apply a coupon offer of “buy 3 toothbrushes, get $4 off”. Since they’re only 99 cents each, if you buy 3 then you’ve got an overage of $1. Yes!

BOGO (buy one get one free): you can use a coupon for both items, even though one is essentially free.  A lot of people aren’t aware of this.  Even though one item is free, they are scanning both items thus allowing you to use a coupon on both.  This is a great way to get items for next to nothing!

Common Coupon Issues

Some stores will not pay overage in cash. Instead, you may receive credit for future purchases.  Which isn’t a big deal if it’s a store you always shop at.

Stores may not allow you to use two coupons simultaneously, such as a manufacturer’s coupon and a store coupon.  This is why it’s best to familiarize yourself with that particular stores coupon policies in advance.

Tips

Don’t buy an item just because you have a coupon, only buy items you need.  Money spent on things you don’t use is money wasted, not money saved.

See a free coupon magazine?  Don’t just grab one, grab several!  Even if coupons are limited to one per transaction, you can use them again on another trip!

Make sure you are getting the Sunday paper, that’s normally where you’ll find lots of great coupons.

If you have a high value coupon, hold out until that item is further discounted for maximum savings.  Just mind the expiration date.

If you can find sites to sign up for free samples, do it.  Most of the samples will come with coupons, some of them being high value coupons (or even for a FREE item sometimes).

Now Go Shop

You’ve got your grocery list, gone through and pulled matching coupons, checked online for additional coupons, and now….go shopping!

Saving money with coupons doesn’t have to be complicated!

While I was growing up I was blessed to not only have a Mama that grew her own food, but canned it as well.  Not only my Mama, but all the women in my family.  Many family gatherings would include a circle of women chatting about their recent crops and what they were planning to can with them.  It was a given that once I had a household of my own, I would follow in all their footsteps.

And proudly, I have.

I spent the first 18 years of my canning life afraid of pressure canning.  I think we’ve all heard a terrifying story or two about Great Aunt Edith having her pressure canner explode on her.  With hearing stories like that, I had completely written off pressure canning.

As my garden grew every year, so did the items on my list to can.  Some of those items had to be processed in a pressure canner for safety reasons.

I finally talked myself into giving it a try.

The first time I took the pressure canner out of the box and sat it on my stove, I was nervous.  I wasn’t going to let my fear keep me from doing it, but a healthy dose of caution guided my every move.  I kept having visions of my day ending like Great Aunt Edith’s did: my wild imagination conjured images of explosions, the lid going through the roof, and shrapnel flying all over and through me that would lead to the headlines, “Woman Killed by Flying Tomatoes in a Pressure Canner Explosion.”

I made it through that canning session just fine, praise the Lord.

Pressure canning is not difficult, not dangerous and not all that time consuming.

For years when I made chicken broth I would put it into baggies and freeze it. I would fill the baggie, lay it flat to freeze and then find great satisfaction in how nice and neat they look when you stack them.

Except they are frozen.  And when I’m whipping up a recipe, I have to take time to defrost them.  As I’ve said here before, patience isn’t something I’m really good at.

I wanted instant chicken broth.

I am by no means a pressure canning expert.  But today, I’m going to walk you through pressure canning chicken stock.

First things first, you need to make your chicken stock.

Making Chicken Stock

Every time I cook a chicken, whether in my rotisserie or in the oven, I save every leftover bit and bone and broth and grease.  Or, as you saw last week, when I can chicken I save all the bits I don’t want in my jars.  I put it all in a large freezer-safe Tupperware container and put it in the freezer.  Each time I cook chicken, I pull the container out and add to it until I have what I think is enough to make stock.  Normally, once that container is full, I’ll pick a day I have free to can stock.  (You could also just go out and buy 2 stewing hens)

When I have a free day to make the chicken stock, I give myself plenty of time to cook it.  It’s not that it’s a lot of work, it just takes time.  I try to start mine earlier in the morning and allow it to simmer and reduce all day.  It probably isn’t a good idea to start cooking it at 9 pm, unless you like staying up all night and not sleeping.  It takes a minimum of 3 hours to turn bones into broth but I like to let mine go a lot longer than that.  The longer it reduces, the richer your broth will be.  That is when your broth turns dark, rich and into a stock.

Before starting your broth first gather your ingredients.  You’ll need onions, celery, garlic, carrots, salt and pepper.  Sometimes I also add a bit of celery seed and poultry seasoning.  And grab your container of chicken bits out of the freezer.

Put everything in a large stock pot.  Don’t worry about dicing or making your veggies pretty.  I just quarter the onion, cut the celery and carrots in half and let the garlic cloves whole.  Cover everything with water.  I put enough water so everything is covered by at least 3 inches on top.

Bring the whole thing to a boil, and then simmer for a minimum of 3 hours.  I let mine go for much longer than that.  This last time mine cooked for about 12 hours.  I’m not going to tell you to taste it to see if it’s done.  If you’ve cooked it for longer than 3 hours, it’s done.  Although I highly recommend letting it cook for longer than that.  At this point it’s more of a chicken stock. A more reduced, darker, stronger, thicker version of broth.  And amazingly yummy in recipes!

Now is the only “work” part this recipe really has.  After I simmer the broth down, I turn off the burner and let it cool.  This part also takes a few hours.  Once it’s cool, I strain it through a colander into a bowl.  Actually you’ll probably need a few bowls.  You don’t realize just how much broth you made until you get to this point.  I also strain mine a second time through cheesecloth to get those small bits that the colander let through.

Once you have the broth strained stick it in the fridge overnight to allow the fat to rise and solidify at the top.  If you’re like me, your fridge is full of 25 dozen eggs and fitting a big pot in there is next to impossible.  I separate mine into 2-3 large bowls and try to maneuver things around to make it fit.  The next morning, take it out off the fridge and remove the hardened fat with a spoon.

If you aren’t interested in pressure canning this broth, you can put it into baggies and freeze it.  I always measured mine out into 1 or 2 cup baggies and wrote on the front of the bag how much was in it.

Otherwise, let’s get on to canning!

Canning Chicken Stock

First, I use a Presto 23-quart pressure canner.  I love it, it’s easy to use and I’ve never had a single issue with it.

Once you remove the fat from the stock, put it on the stove in a pan and turn it on low heat.  You want to put it into your jars hot.  Also prep your pressure canner by putting it on the stove and putting hot water in it.  I just use hot tap water.  Make sure to read your directions for your specific canner to see how much water they advise.  I put 3 quarts of water in mine.  Also, to keep your jars from being “spotty” you’ll want to add 2 tablespoons of white vinegar to the water.  You’ll also want to simmer your rings and lids on the stove as well.

Gather up the rest of your tools that you’ll need.  You’ll need a funnel, magnetic lid lifter, a jar lifter and a large spoon.  Most hardware stores, and even WalMart, have canning kits.  The kits will have most of the supplies pictured below in them.

Fill your jars with hot broth.  Make sure you have 1″ headspace between the broth and the rim of your jar.  In canning, headspace is the amount of space you leave between the rim of the jar and whatever you’re filling it with.  Each thing requires a different headspace.  I found this handy dandy funnel that also has markings on the side to measure headspace.  Here is a little headspace chart to follow:

• Leave 1-inch headspace for low-acid foods, vegetables and meats.
• Leave 1/2-inch headspace for high-acid foods, fruits and tomatoes.
• Leave 1/4-inch headspace for juicers, jams, jellies, pickles, and relishes.

Wipe the rim of the jar off.  Never forget this step!  Even when you’re using a funnel, you are bound to drip on the rim.  And if the rim isn’t clean, it won’t seal properly.

Using your magnetic lid lifter, pull out a lid from your pot of hot water and place it on the jar.

Put your ring on and finger tighten.  I use a towel or hot pad to hold onto the jar so I don’t burn my hand.  Don’t over tighten your rings.  Also, once the jars are sealed and cooled you can remove the rings.  The lids are what keeps the jar sealed.

Place the hot packed jars in the pressure canner.

The first thing you need to do is vent your canner.  Venting means getting rid of the steam inside the canner so you can build up pressure.  To vent, you put your lid on and make sure it’s sealed  (follow the manufacturers instructions for this as well) and turn the heat up to medium or medium/high.  You DO NOT want your weight on yet.  When steam is steadily coming out of the vent, set your timer for 10 minutes.  Once the timer goes off, you’re ready for the next step.

Put your weight on the canner, being careful of the steam that’s coming out, and wait for it to come to pressure.  Once it’s up to pressure, set your timer for the appropriate time below.  Remember to only start the timer once your canner is up to pressure.  Waiting for the canner to get up to pressure sometimes takes several minutes, and it will feel like time stands still.  Just be patient, it will get there.

• 20 minutes at 11 lbs for pint jars
• 25 minutes at 11 lbs for quart jars

You may need to adjust the heat up or down during this time.  If you see your pressure rising above what it should be, reduce the heat.  If you see it falling below what it should be, raise your heat.  I normally don’t leave my kitchen while I’m pressure canning, just so I can keep a close watchful eye on the pressure.

When your timer goes off, turn the stove off.  Actually, turn the stove off and walk away.  Go take a much deserved seat for a while.  You HAVE to leave the lid on and allow the pressure canner to return to normal pressure.  I just let mine sit for quite a while, an hour or so.  My canner is still setting on the stove, returning to normal pressure, while I’m writing this blog post.  Once the pressure is down to normal you can remove the lid and take your jars out.  I use the jar lifter to remove them.  And I always set them on a kitchen towel then cover them with another towel.  I don’t want them to cool down too quickly.

If you are new to pressure canning, I highly suggest purchasing a book on it.  There are some variables to consider, like altitude, and a book would be a great resource to get you familiar with pressure canning.

Sure, there are risks when it comes to pressure canning. There are also risks when you light a propane grill or walk to feed your chickens in the snow.

If you know what you’re doing and understand what you’re working with, the risk is considerably lessened. When it comes to pressure canning, the more I learned about canners and how they function, the less nervous I was. Pressure canning is a great item to have in your food preservation arsenal.

And nothing is quite as satisfying after a long, exhausting day of canning than seeing all those jars full of food you prepared with love for your family.