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Black Angus crossbred cow standing to the right looking at the camera with two cattle grazing in the background with blank area to the left

Drought Management Tips for Beef Cattle Producers

Fact sheet with tips for Beef Cattle Producers for Drought Management

several plots of alfalfa

Aphanomyces Root Rot of Alfalfa

Fact sheet on Aphanomyces Root Rot of Alfalfa

Pasture with big bluestream grass and Kentucky bluegrass

Targeted Grazing Strategies for Kentucky Bluegrass Control

Fact sheet for targeted grazing strategies for Kentucky bluegrass control.

A wheat field that is bright yellow due to infection of Wheat streak mosaic virus.

Wheat Streak Mosaic of Wheat

Fact sheet about symptoms, disease cycle, risk factors and management of Wheat streak mosaic disease

Several jars of sealed, canned peaches in a boiling water bath.

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.

Left: Fresh herbs preserved inside ice cubes. Right: Variety of fresh herbs hanging in bunches from a burlap string.

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 supplies arranged on a kitchen counter.

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.

Black and red feedlot cattle eat corn silage from a feed bunk in South Dakota.

Frequently Asked Questions - Forage Nitrate Toxicity in Ruminant Livestock

A fact sheet to address frequently asked questions about forage nitrate toxicity in ruminant livestock.

Botulism testing supplies arranged in a lab.

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.

A woman preparing a jar of pickled cucumbers in a kitchen.

Modifying Canning Recipes

Understanding how swapping ingredients, adding ingredients, increasing or decreasing ingredients and making changes to processing plays a vital role in ensuring that home-canned products are safe.