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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.
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.
4-H Coach and Chaperone Application
4-H Volunteers interested in chaperoning or coaching a team should complete this form.
Should We Sell Corn Stalks?
Grazing and baling corn stalks can offer producers financial and agronomic benefits, and also provide feed resources for cattle producers. Learn how to determine if it's the right decision for your operation.
Feed Nutrient Comparison Calculator
This comparison calculator is designed to assist producers with supplemental feed purchasing decisions for their operation.
Feed Costs Still a Large Percentage of the Cow Budget
Monitoring, managing, and minimizing feed costs while maintaining a balanced ration is one way to maximize profit potential in the cow herd. Learn some expert tips for creating a least-cost ration.
Canning on Smooth Stovetop
Learn about the Dos and Don'ts of canning on a smooth stovetop.
4-H Camp Storm Mountain
SDSU Extension 4-H will host a youth summer camp June 16-19 for youth ages 8-12 at beautiful Storm Mountain Center (23740 Storm Mountain Rd, Rapid City, SD 57702).