Use this guide to navigate the complete Science of Agriculture program; from recruiting team members all the way through celebrating at the end of the season.
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
Once a raw fruit or vegetable is processed or not intact, South Dakota law requires that certain regulations must be followed in order to ensure the safety of the product
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.
Sales and transport is a stressful time for any animal. Reducing stress factors due to transitions start before the actual purchase of your new project. Managing proper nutrition and disease management are just a couple factors to help your project get off to a great start.
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.
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.
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.
If you enjoy preserving food, volunteering and helping your community, SDSU Extension's Master Food Preserver volunteer program may be for you!
Whether volunteering as a Master Gardener or a Master Food Preserver, Tim Schreiner says the interaction with people and seeing that “light bulb” moment after a conversation is really the fun part of the programs.