I answered more specifically about the soups in your other thread, but when it comes to pre-prepping for meals I do it both ways: I can ingredients like plain tomato sauce and plain ground beef or chicken/pork/beef chunks as well as soups, chilis stews etc. That way I have lots of variety and can make those "chili or meat sauce for pasta?" type decisions just before serving a hot meal to my family
I don't can huge amounts of prepared meals ahead of time, just a canner load at a time. This allows for variety on the shelf, and for me to can whenever I get deals on various ingredients. I do can larger amounts of meats and simple things like tomato sauce at a time because the prep is fairly simple and I can be prepping the next batch while the first is processing.
I also have to watch my storage space, because I only have two places that don't get much light: two metal canning shelves in my basement family room store my fruits, veggies, jams, pickles etc.--mostly water bath canning, and my kitchen cupboard is where I store my meats, beans, tomatoes, and prepared foods--so that my kids can see them when they are looking for something for lunches or ingredients to help make dinner (with teens it is "out of sight, it doesn't exist").