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
Student Katelyn Lindsay is traveling the country to support growers and connect consumers to the crop.
One student is working to help farmers protect livestock and property.
Young anglers learn skills on the water while building a deeper connection to the outdoors.
Tennessee corn and soy farmer Josh Ogle joins us to discuss rapid planting progress in the state, improving moisture conditions, and early crop development challenges in the MidSouth region.
Beef is leading the decline as slaughter drops and supplies tighten.
Their operation has grown into a featured stop on the state’s farm trail.
