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Registration Open for Chronic Disease Self-Management Lay Leader Training

July 27, 2021

South Dakota State University Extension is offering a virtual Better Choices, Better Health SD Chronic Disease Self-Management Program Lay Leader Training Aug. 19 to Sept. 30.

How to Can Peaches

While peach season is only May through September, you can enjoy peaches all year by preserving them through safe canning methods. Learn how to can peaches in your own kitchen with these step-by-step instructions.

South Dakota Remote Works Training Resumes in September

October 26, 2021

Established in January of 2021, the program is a collaboration with Utah State University's Rural Online Initiative that provides "specialized remote work training to individuals for success in a rapidly changing economy."

Preserving Herbs

Fresh herbs add amazing flavor to recipes during the summertime! Their great flavors can be carried over to cooler seasons through the preservation of the plants and leaves, and the two best ways to extend the life (and flavor) of herbs is through freezing or dehydrating.

Canning With Less Sugar

As low and no-added-sugar food products have become increasingly popular, new alternative canning recipes have been created. It is possible to preserve fruits with little or no added sugar, which is great for those who prefer reduced calories.

Reducing Development Costs for Replacement Heifers

Regardless of how efficiently reproductive success is managed on the ranch, beef producers are tasked annually with incorporating new females into the herd in the form of replacement heifers.

Building Highly Effective Boards: Legal – What to Expect

The world of protocol and legal issues can be an intimidating place. While it may seem intimidating now, our training module, "Technically Speaking: Understanding Bylaws and Legal Text," provides the fundamentals you need to not only survive, but thrive in the nonprofit sector!

Canners Beware: Botulism

Botulism is a serious, rare illness that is caused by a toxin produced by the bacteria Clostridium botulinum. Botulism is a concern when it comes to canning and fermenting foods, as the anaerobic conditions can cause the Clostridium botulinum spores to create a harmful toxin.