Anonymous
I also think that canning the right cuts is worth investigating. I’m not at all keen on canned chicken breast, it’s hard and tasteless, but canned chicken thighs are wonderful, same goes with some cuts of beef and pork. I also like to can minced beef in balls. Like any preserving process, you need to experiment(within the rules) to find what you prefer.
Old MT Woman also makes a good point about combining ingredients, you get a better result canning things separately.