Before you begin, make sure you have all the necessary canning equipment, including mason jars, lids, and a canner. Wash your jars and lids in hot, soapy water, and sterilize them by boiling them for 10 minutes.

In a large pot, combine the chicken broth, carrots, celery, onions, and garlic. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, or until the vegetables are tender. Add the diced chicken and corn kernels, and continue to simmer for an additional 5 minutes. Season with salt and pepper to taste.

Using a ladle, carefully fill each sterilized jar with the hot soup, leaving about 1 inch of space at the top. Wipe the rims of the jars with a clean, damp cloth to remove any spills or residue.

Place a lid on each jar, and screw on the bands until they are fingertip tight. This ensures that the lids are securely in place but not too tight.

Place the filled jars in a canner filled with boiling water, making sure they are completely submerged. Process pint jars for 75 minutes and quart jars for 90 minutes. Adjust processing time for altitude as needed.

Once the processing time is complete, carefully remove the jars from the canner and place them on a clean, dry towel to cool. As the jars cool, you should hear the satisfying sound of the lids sealing.

Once cooled, check that all the lids have sealed properly by pressing down on the center of each lid. If the lid does not move, it is sealed and can be stored in a cool, dark place for up to a year.