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Precautions for Grazing Weevil-Infested Alfalfa
Alfalfa weevil populations are high this year, creating challenges for producers. Questions have arisen on how to get some value out of the forage by grazing it rather than putting it up for hay.
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.
Adding Value to the Beef Carcass: Getting to know the value cuts
New value cuts have provided value back to the beef supply chain. Alternative fabrication provides consumers with more options and increases per head carcass value.
Buying Beef at the Grocery Store
The tremendous number of choices available to beef consumers offers a cut for any meal, but can also leave the most confident consumer puzzled as to the proper cut that should be purchased. Use this guide to help you select the ideal beef cut for your occasion.
SDSU Extension offers training on updated Cottage Food Laws
October 23, 2023
South Dakota State University is providing training for food processors who would like to sell food products from their homes following updates to the state’s cottage food laws earlier this year.
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.