For bottling, you will want to add 3/4 cup of corn sugar to 2 cups of water and boil. Then you add to 5 gallons of fermented beer in a bottling bucket (typically, just a plastic 5 gallon bucket with a spigot at the bottom). Boil bottle caps, and have bottles properly sanitized and drained. Then simply fill bottles and cap. There are some nice bottle fillers with a nice valve that makes it easy to put proper head space into the bottles and shuts off the beer flow when lifted out of the bottle. Typically takes 2 weeks for proper maturing and carbonation in ~70'F temp. Do not cool below 70'F during this time, or proper carbonation will not take place. Also, avoid temps in excess of 85'F, or you may get some off flavor fermentation tastes. Typically, bottled beer lasts up to 2 years without too much problem (some complain about oxidation of the beer as soon as 6 months, but you can get special oxygen absorbing caps if you are worried about that...I've not personally noticed any real problems up to 2 years).

Easy. Clean, sanitize and drain kegs. Fill kegs, put about 10 psi of carbonation on them and let age for 2 weeks. Can immediately carbonate and refriggerate if necessary.