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How to Make a Safe Hot Sauce
Hot sauces can be made to with a combination of several different ingredients to give unique flavors and heat that consumers enjoy. There are many considerations that should be made on how hot sauces are processed, formulated and packaged.
Optimal Design Drainage Rates for Eastern South Dakota
Fact sheet for the optimal design drainage rates for Eastern South Dakota.
38th Annual Rangeland and 17th Annual Soils Days Held in Murdo
August 16, 2022
SDSU Extension, along with the Jones County Conservation District and the South Dakota Natural Resources Conservation Service (NRCS), hosted the 38th Annual Rangeland and 17th Annual Soils Days June 14-15, 2022, in Murdo, South Dakota.
General Kitchen Safety for Food Preservation
Kitchen safety during preservation is just as important as using a safe, evidence-based preservation method. Kitchen cleanliness can affect the safety of the preserved product.
Understanding Western South Dakota Prairie Streams
This document provides information and guidance for landowners and land managers in western South Dakota who are managing small intermittent streams.
Canning Wild Game
The process for canning wild game is very similar to preserving domesticated animal meat, and it provides a delicious and nutritious way to enjoy wild game well past its hunting season!
The “Why” Behind Unsafe Canning Practices
When choosing a food preserving method, it’s important to investigate the science behind the process and choose a method that has been researched and proven safe. This is especially important when it comes to canning.
Importance of Evidence-based Food Preservation and Where To Find Information
The key to a safe and delicious product starts with the preservation recipe. View some recommended resources that offer safe, evidence-based recipes and step-by-step preservation method procedures.
Home-Dried Jerky: Process and Tips
Making jerky is a great way to enjoy a variety of meats for months to come! It requires no refrigeration and can be made from any lean meat, such as beef, pork, bison and venison.
Five Range Management Principles: #4 Residual Forage
Residual forage is the amount of green leaf left after a grazing event. Understanding its importance can help producers capitalize on the symbiotic relationship that occurs when soil health is front and center on rangelands.