Canning has been around for more than two centuries, first developed in France to save food. Today, some Georgia ag teachers are using the practice and their expertise to preserve that tradition.
A 2004 study funded by the USDA shows that around 22% of Americans still do “canning” regularly. Most of those folks were between 35 and 64 years old.
Related Stories
The Drone Dock could make chemical preparation faster and easier for farmers.
Changes to equipment and infrastructure can create dangers in familiar areas.
Some growers are seeing below-normal yields after a difficult start to the season.
The program allows state-inspected processors to ship products across state lines.