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
Wilder Blue Ranch in Louisiana brings rare Clydesdale horses to the South, offering visitors a unique farm experience and hands-on ag education.
Record auction prices accompany more than $1.4 million in scholarships for young exhibitors in Mississippi.
Smoke in Chimneys hatchery’s partnership with a local restaurant is helping bring farm-raised fish to the table in Roanoke. Real Virginia takes us there to learn more.
Donald Chase of Chase Farms joined us to discuss drought conditions, planting progress, input costs, and the outlook for Georgia agriculture.
