Chris, we can ours bread N butter style. We use the same recipe we use for our pickles. They are fantastic. We also freeze them. We don't do anything to them either, and they thaw just fine. The best way we have found is to put them on a cookie sheet in a single layer and freeze them solid, then pack into a zip-lock. This way they don't freeze all stuck together and if we need 2, we take 2 out, if we need more, we take more out. This freezing technique came right from our county extension office.
Check with your extension office, and ask them about canning classes. Most offer a 1 or 2 day class once a year. They'll teach you the latest canning stuff, and check your gauge on your pressure cooker and your therms to make sure it's accurate. My wife never misses a class.