Oh, the bounty of Summer

I've been canning a good amount of fruit lately. Mostly in the form of jams and pie fillings. In the next two weeks, both blueberries and raspberries will be in season. I have several things planned for both those berries, but I'm having a bit of trouble deciding what else I'd like to can. I didn't can aspargus like I wanted to, and frankly I'm a bit scared of my dilly beans (as in eating them without dying).

I get that canning fresh fruit now, you have it (in some form at least) during the winter. Obviously veggies and things are more $$ during the winter, and usually have been shipped in somewhere. But not being a child of canning (aka, my family didn't can anything) I'm really on the fence about how much canning to try for my first year. Is canned corn from home really that different then from the store?

If you can produce, fruits or meat (or meals like soups even) what to you see as the pros? Cons?