Throughout the country and in the state of South Dakota, people are showing more interest in selling their own food products and starting their own business
Once a raw fruit or vegetable is processed or not intact, South Dakota law requires that certain regulations must be followed in order to ensure the safety of the product
Labeling requirements vary in accordance with the type of food that is being sold and in several instances how or where it was prepared or processed.
Making dough and batter is one of the intermediary steps on your way to enjoying great foods, such as scones, cookies, cakes, donuts, pies and more. This article will help you understand the food safety risks associated with food types that have a hydrated batter.
Tomatoes are unique when it comes to home canning recipes. Some tomato and vegetable recipes recommend using a boiling water bath canner, some recipes recommend a pressure canner, and some recipes offer both options.
If you enjoy preserving food, volunteering and helping your community, SDSU Extension's Master Food Preserver volunteer program may be for you!
Whether volunteering as a Master Gardener or a Master Food Preserver, Tim Schreiner says the interaction with people and seeing that “light bulb” moment after a conversation is really the fun part of the programs.
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.
The Hazard Analysis Training Workshop (HACCP) will be held Nov.17-18 at the SDSU West River Ag Center in Rapid City to teach food safety plan writing at both the state and federal level.