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How to Make a Safe Hot Sauce
Hot sauces can be made to with a combination of several different ingredients to give unique flavors and heat that consumers enjoy. There are many considerations that should be made on how hot sauces are processed, formulated and packaged.
South Dakota Licensed Kitchen Process
Interested in selling food products in a retail establishments? Licensed kitchens are the place to start. Learn the steps for building a licensed kitchen in South Dakota along with rules, regulations and guidelines for processing foods in existing licensed kitchens.
4-H Bike Rodeo and Safety
Overview document including complete lesson plans for a 4-H Bike Rodeo and Safety program to make youth aware of the importance of riding their bike.
Growing Microgreens at Home
The fall through early spring season can provide an opportunity to grow certain food indoors. Growing microgreens can be an excellent way to add nutritious, fresh vegetables to your diet without taking up a lot of space in your home.
South Dakota 4-H Robotics & Engineering 2019 Challenge Packet - Recycle Challenge
The South Dakota 4-H Robotics Challenge is an opportunity for youth who have been learning about robotics to demonstrate their learning, celebrate their accomplishments, and interact with others who share an interest in robotics.
State 4-H Rodeo Resources
View the documents and forms to participate in the State 4-H Rodeo.
Canning on Smooth Stovetop
Learn about the Dos and Don'ts of canning on a smooth stovetop.
Field Pea Variety Trial Results
In 2023, field pea trials were planted at different locations in South Dakota.
SDSU Extension 4-H Youth Development Camp Policies and Procedures
Throughout the manual, various policies indicate that they are in addition to the policies and procedures in place at the camping facilities. As a renter of camping facilities, SDSU Extension and South Dakota 4-H will follow all policies and procedures outlined at the facilities rented and employ any additional policies as needed.
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.