UT offers free info online on canning, as do other universities.
You need a pressure canner for most fruits and veggies, or a water-bath canner for tomatoes, pickles, relishes (high acid foods). You can find both at old-fashioned hardware stores including ACE and TrueValue, and at farmers co-ops.
I've been canning for over 30 years - my mother taught me.
I've canned tomatoes, spaghetti sauce, green beans, corn, squash, beets, pickles, sauerkraut and pickled onions. Frozen corn (removed from the cob) is great frozen for a couple of months, then the flavor falls off. Canned corn remains good for a couple years. In my experience, canning is superior to freezing for almost all fruits and veggies. We still freeze strawberries, blackberries and mushrooms (and all meats).