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If you have a question related to food or families, our team of experts is ready to help.
If you have a question related to food or families, our team of experts is ready to help.
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.
Understanding how swapping ingredients, adding ingredients, increasing or decreasing ingredients and making changes to processing plays a vital role in ensuring that home-canned products are safe.
View the documents and forms to participate in the State 4-H Rodeo.
About YQCA – the national program
Youth for the Quality Care of Animals (YQCA) is a national multi-species quality assurance program for youth ages 8 to 21 with a focus on three core pillars: food safety, animal well-being, and character development. The YQCA program is an annual certification created for youth producing and/or showing beef cattle, dairy cattle, sheep, meat goats, dairy goats, swine, poultry, and rabbits. The program has been designed by extension specialists and national livestock program managers to ensure it is accurate, current and relevant to the needs of the animal industry and shows, and is appropriate for youth learning levels.
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
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.
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
Home canning tomatoes is a great way to preserve them for later use. It is critical to use proper methods of heat processing to ensure a safe finished product.
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.