

A Guide to Drying Foods
Fact sheet about drying foods
Fact sheet about drying foods
A partial listing of available feed testing laboratories.
Fact sheet discussing conservation of round bale storage.
This comprehensive book provides producers with insight and education into the latest beef management, handling practices and technology.
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.
Calculator for inventorying livestock and forage on hand to determine additional forage purchase needs, or livestock sales.
A fact sheet to address frequently asked questions about forage nitrate toxicity in ruminant livestock.
Learn about the Dos and Don'ts of canning on a smooth stovetop.
To have a healthy diet all year long, consider all options (fresh, frozen, and canned) when it comes to eating fruits and vegetables.
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.