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 Echols family of Downsville is racing against the weather during hay season, harvesting ryegrass silage before incoming rain moves into the area.
Lawmakers advance FY27 agriculture funding bill, highlighting support for rural development, school lunches, disease response, and water issues.
Waylon NeSmith says continuing the operation is a way to carry on the lessons and legacy his father left behind.
Researchers say stronger rootstocks are helping growers fight citrus greening.
The Natchitoches facility is raising endangered species while supporting conservation efforts across the region.
The new initiative is helping agricultural leaders strengthen their advocacy and leadership skills.
