Yes, I do pressure can them. Usually can up at least 48 pints or 24 quarts. Can 24 pickled green bean pints for grand daughter to ea.
Sometimes steam and freeze a few for quick stir fry or micro wave. You have to can veggies under pressure. Tomatoes and pickles are ok in the water bath canner.
In the winter, I buy chickens, beef, turkey, pork when it is on sale and get enough at one time to can 7 quarts of poultry or 7 pints of beef or pork.
The heat is appreciated that time of the year, and when summer hits, I don’t have to cook much - just open a jar of meat and eat make a quick micro wave dish with it. Saves on the air conditioner bill.
Wow, you do it all. We had a huge freezer, but canning finally in cans not jars. No canned meats since we were doing it for cost and not worried about long term power loss.
I inherited the freezer and always had it packed when I had children at home...things change and I am alone now so rotate huge amounts of staples, and plan for water safety. There is a limit to what I want to do now.