Flavoring sugars (and oils) is awesome iF you have enough of use for that it's,. E.g. Basil and garlic in olive oil is great if you drizzle it on pizzas and salads often enough. Like pApa johns garlic butter USED to be good.
Vanilla sugar is fine, adds a bit extra kick, but you can buy vanilla sugar (Oerkter brand - sp?) but I find that it just takes up too much space in the cabinet for something that can just be preplanned for the need.

I do tons of canning, my speciality is meats and soups because of inflated costs, the need for a filling meal, AND I plan to share with others in need.

It helps when you are hunkie (eastern European whose parents were in Stalinist Russia and nazi Germany and learned how to survive) and a son who is a gourmet. Speaking of, my son and I have the next project of smoking meats. Can't wait.