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South Dakota Pest Management Guides

The South Dakota Pest Management guides are now available for free. The guides offer recommendations for controlling weeds, insects, and diseases in a variety of South Dakota crops.

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South Dakota 4-H Missed Deadline Agreement

Form for missed deadlines for State 4-H Events

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Weed Control: Pulse Crops

Weed competition can cause significant yield reduction in pulse crops. Pulse crops are weak competitors with weeds, therefore planning an effective weed control program is one of the keys to profitable production.

Field with field peas and blue sky with fluffy white clouds

Production and Utilization of Field Peas in South Dakota

Guide to field pea production and utilization in South Dakota

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Managing Sheep Body Condition Score Throughout the Year

This fact sheet and barn reference are for sheep producers to implement body condition scoring in their management practices.

Black and red feedlot cattle eat corn silage from a feed bunk in South Dakota.

Frequently Asked Questions - Forage Nitrate Toxicity in Ruminant Livestock

A fact sheet to address frequently asked questions about forage nitrate toxicity in ruminant livestock.

Fleece of sheep wool with visible plant matter throughout.

Wool Evaluation 101

Guide to evaluating wool.

Five jars of canned stewed tomatoes sitting on a gray kitchen towel with a gray background.

Canning on Smooth Stovetop

Learn about the Dos and Don'ts of canning on a smooth stovetop.

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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 woman safely placing a can of salsa into a water bath canner.

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.