Food Preservation
All Food Preservation Content
SDSU Extension, USDA FSIS to co-host food safety summit
July 22, 2024
South Dakota State University Extension invites meat and poultry industry professionals to attend a virtual summit about federal meat regulations and current food safety issues.
Safety Concern with Vinegar Acidity Level in Home Canning
There has been a rising concern regarding home canning and the use of 4% vinegar. Learn some important vinegar safety guidelines from the National Center for Home Food Preservation.
Sun-Drying – A Traditional Native American Method of Preserving Food
Curriculum developed to facilitate the education of a cultural tradition for youth in Native American and non-Native American communities.
Using Dried Corn
Fact sheet on ways to use dried corn
Drying Plums
Fact sheet on drying plums
Temporary Hand Washing Stations at Farmer's Market, Food Stands, in the Field
Fact sheet on temporary hand washing stations
Solar Drying Fruit and Vegetables
Fact sheet on solar drying fruits and vegetables
Sun-Drying Corn
Fact sheet on sun-drying corn
A Guide To Water Bath Canning
Water bath canners have fitted lids and removable wire racks. While they come in many sizes, the canner must be deep enough to allow a minimum of 1-2 inches of briskly boiling water that covers the top of jars during processing.
A Guide To Pressure Canning
Pressure canners may have a weighted-gauge or dial-gauge, for indicating and regulating the pressure during processing.