It is not just the kids, that need to be keepers of this knowledge. At almost 60, I am likely the last generation that I know of, that has first hand information on growing foodstuff, planting and keeping a garden and then to preserve, salt, pickle or can the items for later use.
I remember meeting a young woman and her daughter and niece a couple of years back at a "vegetable stand" just outside Fredericksburg, VA (about 50 miles south of Washington DC). The young woman, early to mid 30's, was wondering what the crib of corn was....as she had NEVER seen an ear/cob of corn still in the husk. I showed her how to pick out an ear or two, using my usual, "if it has a worm in the tip, it is good enough for me, as well" and that if there was no worm, there was a reason. I explained how some husked the corn, picked off the hair and brought it to a boil in a pan of water. Or how, the really great way, she could pull the husk back, remove the hair, light butter and replace the husks and then lightly grill on her outdoor grill. She was amazed...the only corn she had ever eaten was canned cream or kernel corn. Never had frozen, as someone told her stones and mouse eyes were seen on the sort line and that grossed her out.
It will only be another 10-12 years before all of the first hand knowledge is gone and speculative, peer written tripe like WikiPaedia will be the go to place for gardening knowledge. Ugh! There is SO much misinformation there.
Already I have had people tell me that sealing was on jam will "never work" or that canning veggies - just traps germs in with it. I even had a college educated woman tell me that chicken eggs had to go through processing before they could be sold. I explained that candling, sorting by size and washing were all that was needed....and even then the only one that really mattered was washing them. You may have even seen a fertilized egg years back. Or that sailboaters (and preppers) could keep eggs for months with no refrigeration by oiling them to preserve them. Mineral oil works best, but others swear by vegetable.
Keep them cool, as a kid we left them on the edge of the spring along with butter, cheese and milk, and they will last for months. Oh!, and don't be worried about a rotten egg, your nose will certainly let you know it is bad. Salt Ham was stored hanging in the spring house as well, but that is another skill and knowledge base all it's own.
Keep the knowledge, teach the knowledge.
