Curriculum intended for out-of-school settings with the goal of promoting healthy lifestyles for 9- and 10-year-old youth and the adult who prepares their meals
Guide to field pea production and utilization in South Dakota
A fact sheet to address frequently asked questions about forage nitrate toxicity in ruminant livestock.
A guide depicting common diseases of Dry Peas in South Dakota
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.
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.
Pressure canners may have a weighted-gauge or dial-gauge, for indicating and regulating the pressure during processing.
The Hazard Analysis Training Workshop (HACCP) will be held Nov.17-18 at the SDSU West River Ag Center in Rapid City to teach food safety plan writing at both the state and federal level.