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A Guide To Pressure Canning

Pressure canners may have a weighted-gauge or dial-gauge, for indicating and regulating the pressure during processing.

stack of coins with faded chart lines showing in the foreground

Move the Cows or Move the Feed

This calculator is designed to aid producers making the decision to buy feedstuffs and haul the feed to the operation, or to haul the cattle to the feedstuffs.

a herd of brown and black cows in a field of green grass

Feed Nutrient Comparison Calculator

This comparison calculator is designed to assist producers with supplemental feed purchasing decisions for their operation.

A grilled tri-tip steak on a cutting board. Courtesy: Mark Miller [CC BY-SA 3.0]

How to Grill Amazing Beef Tri-Tip

The beef tri-tip is a newer cut that has become increasingly popular in the recent years due to its excellent flavor characteristics. We have put together a list of tips that will you get started to making a great tri-tip on the grill.

2017-2018 Multi-State Organic Oat Variety Trial Results

The tight production margins currently present in agriculture have increased interest in growing organic oats.

Instinct HL and Nitrogen Management Effect on Winter Wheat Yield

Nitrogen (N) additives to control N losses through volatilization, denitrification, and leaching are widely used in the Midwest. Slowing the conversion of nitrogen fertilizers to nitrate may lessen leaching and denitrification losses if precipitation or soil becomes saturated.

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.

hand in plastic glove holding meat thermometer

Is it Done Yet? How to Determine Meat is Cooked Properly

“Is it done yet?” We all ask this question when cooking and there are a variety of methods that have been passed down to determine the ‘doneness’ of different products