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
For more than 70 years, The Pancake Shop has served sausage supplied by the Hawthorn family’s meat operation.
Smith’s Farm Market now draws visitors with produce, flowers, and homemade ice cream.
Richlands Dairy & Creamery says its direct-from-farm model is helping connect consumers more closely to where their food comes from.
Tennessee 4-H’ers Allie Paschall and Ramey Boone join us to discuss summer opportunities in 4-H, youth leadership development, and community involvement across Tennessee.
