Originally written by Hope Kleine, former SDSU Extension Health Education Field Specialist.
Drying foods is one of the oldest methods of food preservation. It is simple, safe, and easy to do. Drying preserves food by lowering the moisture content. When there is little to no water or moisture in the food, the growth of microorganisms is slowed.
March 5-7: Specialty crops, grape production, horticultural diseases, research updates, and weed control.
Everyone loves a fresh slice of warm sourdough bread. But what is the science behind that crisp and chewy baked good?
Cucurbit crops grown in both the field and in high tunnels face disease pressure from many fungal and bacterial diseases. Learn how to identify and manage some of the most common ones.