Favourite pressure canned ready meal?

We are new to canning and have only done veg so far.

But the reasons to have a canner for us were not only to preserve long term so maybe we can use less refrigeration, but to have a meal in a jar that just needs reheating, maybe added to rice, couscous or pasta etc

So I was wondering if anyone could point us in the direction of their favourites, so in the event of a wintery power cut opening such a jar would be a treat, rather than a shop bought can of stew that is anything but :)

For our family, the favorite ready to eat meals are chili con carne and beef vegetables stew. You just have to heat them up and eat. I also like the flexibility of canned chicken vegetable soup - I can serve it over rice or noodles, add dumplings to it for chicken and dumplings, thicken it and use it as chicken pot pie filling, or thicken it and add a little cream and green chilis for a creamy chicken chili.

I think for ready to eat meals, soups are the best choice. You can also do something like pot roast with veggies in a jar but that tends to be a more expensive meal than the ones listed above.

My book has all of these recipes in it. You can also find recipes on the National Center for Home Food Preservation and Ball Canning websites.

We do canned venison which is cut into chuck a little smaller than stew meat, add broth, add seasonings then can according to my pressure canner manual.

I use the version to make quick beef tips and noodles, shepherd's pie, etc.

Chicken can be done the same way.

While I have not canned ground pork it would be easy to make a breakfast meat using a sausage recipe, just don't make into patties or links and then pressure can.

This meat could be added to various meals like scrambled eggs, breakfast tacos, etc.

We pressure can a lot of Bone Broth to use in cooking.   Keep some canned meats and dehydrated veggies and you can easily  make all sort of soups  in a power outage or  when you are not feeling so great and need some soup. I also use this to make quick and easy gravy.

Chili.  We make it without beans.  It is great to can up at the end of the garden season when you have all the peppers, tomatillos, tomatoes, onions, garlic, and herbs needing to find a home.  
We do a mix of red meats depending on what we have on hand.

Chunks of chicken and turkey.  I raw pack it and  pressure can them with a little salt and thyme.  They are used as a base ingredient for what ever I think to use them in.  I prefer chicken thighs over the breast meat for  canning.  The flavor is better.

Shredded pork.   I  chunk the pork up and raw pack it in the jars.  I pour a boiling mix of  apple cider vinegar, water, mustard seed, black pepper, salt, cumin, for flavoring.  We serve it with BBQ sauce.

We have pressure canned beef chunks, beef stew, and chicken and veggie soup but we didn't like the texture of the finished product.

We keep a supply of home canned ham & beans, chili, stew, soups, etc.   I tend not to use spices before I can ....I add them after opening.   I find it difficult to predict the impact the spices will have.  

Up front, I've not advanced beyond a few cans of tomatoes.

In my foreseeable future, I look forward to the work to put up many cans/jars of chicken, turkey, beef, pork as single ingredient food preservation. The location of our future home sees frequent power outages, so I will be canning for those days/weeks. I've not yet had goat meat, and understand it is very much like lean beef in flavor and cooking methods. We will have goats before we have cows, but maybe we will just order a side of beef to process rather than using up that much land to raise it.

I would like to can some soups, some chili, in addition to the vegetables and fruits. I dream of having enough home-canned foods to get through at least a winter and early spring. I think the storage space will be the bigger issue. I've had several dozen jars of both pint and quart size for a number of years, and the pressure canner is in the shed. All my books are already packed though, for the move about a year away. (As much as I look forward to being on 40 acres, I don't do moving well and find it to be more traumatic than pleasant. Even just to move next door!)

Hey, I would like to know if rabbit can be canned?

I also like have chicken vegetable soup canned typically I turn it into chicken noodle soup with homemade egg noodles (great way to use up a lot of spring eggs), or matzo ball soup. Spaghetti sauce and marinara are two favorites. Others are canned tamale pork and canned chile verde pork. We use these in tamales, pupusas and nachos.