Ditto to the Ball Canning Guide and pressure canner. Canned meats and low acid vegetables MUST be pressure canned and boiled after opening. The flavor of home canned meats is great. Chunks of venison, yummy. When we worked up a beef I canned stew meat, chuck roast and even burger. Lean, grass fed beef is better canned. My grandmother even (my father said) rolled up round steak and packed it in jars.
Freeze the corn. :thumbup: