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Hydrated Doughs and Batters: How to Safely Handle Food Safety Risks

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.

2024 4-H Camp Policies and Releases

View Policies and Releases for 2024 4-H camps and conferences.

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.

Labeling of Prepared and Processed Foods in South Dakota

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.

Requirements for Food Entrepreneurs Selling Food in South Dakota

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

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.

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.

Canning Tomato-Vegetable Mixtures

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.