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collection of pressure canned food

Water Bathing vs. Pressure Canning

Water bathing and pressure canning are two common ways to preserve foods by canning. These techniques use heat processing to preserve foods, and which technique you use depends on the acidity of the food.

A dial pressure canner gauge

Testing Dial Pressure Canner Gauges

For accuracy before use, it is recommended that dial gauges get tested each year. Gauges that read high cause under-processing and may result in unsafe food.

an image of fresh tomatoes

Farmers Market Food Safety: Health & Hygiene

Health, hygiene and hand washing apply to all stages of production, processing and marketing. Ill food handlers can easily contaminate fresh produce with disease-causing microorganisms. Many of these organisms have the capability to survive on fresh fruits and vegetables for an extended time, from several days to weeks. Once the organism is established on fresh produce, it is very hard to remove.

a mother and daughter putting labels on home-canned food products. Photo by Stephen Ausmus, USDA

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.

A pair of hands kneading a hydrated dough inside a plastic mixing bowl.

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.

A spoon lifting creamy, white salad dressing from a whit ramekin.

Making a Safe Salad Dressing

Have you ever wondered whether a homemade salad dressing is safe when you’re eating it at your local picnic, potluck dinner, or at a family get together? In this article, we will explore what food safety characteristics need to be addressed to ensure that a salad dressing is made safely.

Local farm to school team members in a school cafeteria.

Building Your Farm to School Team

Putting together a farm to school team should include a core group of individuals and agencies dedicated to the farm to school mission. View a list of potential team members to help get your team started today!

Dawn Johnson preparing watermelon in a school kitchen.

Benefits of Farm to School and Early Care and Education

Farm to school (F2S) programs have potential to create substantial positive impacts on an array of F2S stakeholders, including kids, schools (foodservice and education), early care and education (ECE) programs, agricultural producers, families and communities. Benefits exist in the areas of public health, economic development, education, environment, equity and community engagement.