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 annual event brings together vintage equipment, live demos and thousands of visitors.
Favorable weather and hard work are leading to high strawberry yields and steady crowds at Green Acres Farm, a u-pick destination in Cochran, Georgia.
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.
