I can a bunch of neck and lower leg cuts every year. I usually just put a little coarse ground black pepper and a dash of canning salt. I did do some with fire roasted Hatch chilies but haven’t eaten them yet. I have tried numerous seasonings such as Taco seasoning and BBQ seasoning and find them to fade out on the trip through the canner. Much better IMO to apply your desired flavoring after opening.
I end up giving a bunch to my grandparents, they’re in their late 80’s and appreciate the simplicity of opening a quart and having more or less instant meals. Grandad’s favorite is to make a baked potato in the microwave and split it open and butter it. Then open a can of meat and dump it over the potato and microwave again for 30 seconds or so to heat the meat.
I also take half pints and eat them cold out in the field when on hunting trips. Few shakes of your favorite hot sauce and eat it over seasoned crackers, meal fit for a king.
