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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.
An identification guide of common Diseases of Dry Peas in South Dakota
A guide depicting common diseases of Dry Peas in South Dakota
Soybean Aphids in South Dakota
Factsheet on Soybean Aphids in South Dakota
Bike Safety
View information about the benefits of biking and how to ride safely.
Family Food Cent$ newsletters
The Family Food Cent$ Newsletter is published by the SDSU Extension Expanded Food & Nutrition Education Program (EFNEP) and Supplemental Nutrition Assistance Program Education (SNAP-Ed) through a partnership with the South Dakota Department of Social Services.
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.