Not many people seem to can any longer, now that there are fully stocked grocery stores not far from most home. I honestly don't know many people even my own age who can, never mind a 30 or 20something. It's turning into a lost art, which is rather a sad statement about American self reliance........
I had no conception what canning really was just ten years ago. My ex's family (many moons ago) had a family garden in the county, and they split the harvest and canned for days. As a young wife, I was relegated to the chopping, cleaning, washing, and all round dogs' body for the project every year. I did not actually can, but I did enjoy the results.
I learned to can at the urging of my husband, and bought a book (Putting Food By) and just got started. I discovered that two people I knew did do some canning, and I asked questions. Lots of questions! That and courage got me going.
The first thing I canned was salsa as I recall......now, here I am, a decade down the road, and I have a room devoted to pressure canning which includes a slop sink, a dishwasher, and a gas stove that's been converted to propane. I have two pressure canners, and literally hundreds of jars (one can never ever have too many jars!!) and I am seriously thinking about having a cabinet built to hold the harvest put up each year. From this grew the smoked salmon so admired that we built a 4 x 3 x 6 foot cold smoker, with shelves that will take about 80 pounds of salmon at a whack. I get so many requests for my Atomic beans, that I spend a rather stupid amount of time and effort to make sure I have some every year. I'll can up everything I can get my hands on, if it can be safely canned, lol Heck I even can potatoes, which are actually pretty darned good. And if a legal moose should happen to wander through at the right time, you can bet a large portion would end up in pint jars too!
Come fall time, you will not find me at home often as I am out picking this and that....berries mostly. I already have 20 some pounds of high bush cranberries, plus about 14 cups of wild currants in the freezer, plus blueberries. Come October, I will be busy making jams and jellies.....and that's the time we make my hub's barbecue sauce...an impossible combination of sweet/tart/spice that defies accurate description and is his recipe alone-I just provide the 30 something ingredients.
Next month I will be busy canning spuds and smoked salmon. I envision putting up at least another 250, 300 jars. Tonight I did up another 14 quarts of my Atomic pickled green beans, and tomorrow I will start pressure canning beans, and some cabbage. By the time I am I done, I am thoroughly sick of canning, but it's wonderful to see the rows of jars, just waiting for inspiration and appetite to prompt a hearty meal.