I've canned beef, pork, chicken and salmon before. It is okay. I never seemed to add enough salt to mine, so it was always rather bland out of the jar, but in casseroles and soups you wouldn't know it.

You have to have a pressure canner, and you have to exercise due diligence in keeping everything sterile. With a pressure canner, you can even can main dishes like spaghetti or chili or whatever you can think of, but you have to be just as careful as with meat. When pressure canning meat and meat products, don't take shortcuts. Plan on starting what you finish without unplanned breaks, and use the freshest and highest quality raw materials.

Some spices and seasonings will mellow when canned, some will intensify. You will just have to do and learn.

Don't be intimidated, but do always maintain a respectful attitude about it.