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 Louisiana farm combines fresh produce and agricultural education for families across the state.
LSU economist Dr. Michael Deliberto says fewer planted acres could tighten supplies and support prices for producers.
Matthew O’Connor continues working with landowners to help protect and restore forests across Georgia.
Richard Gupton says reliable roads, bridges and rail systems remain essential for ag retailers and the broader farm supply chain.
