Search
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.
A Guide To Pressure Canning
Pressure canners may have a weighted-gauge or dial-gauge, for indicating and regulating the pressure during processing.
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.
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
Why Tattoo Your 4-H Livestock?
Proper identification of animals helps create an honest record keeping system. With current DNA blood typing procedures animals can be identified through parentage, but when it comes to everyday practices on the farm or ranch a good tattoo can be a huge time saver in the event of a lost ear tag.
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
Sweet Clover Poisoning
Hay that contains sweet clover can be an excellent feed as long as the dicoumarol level is known and feeding management is used to prevent poisoning.
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.