Water bathing and pressure canning are two common ways to preserve foods by canning. These techniques use heat processing to preserve foods, and which technique you use depends on the acidity of the food.
As part of the CARES Act, many agricultural producers were introduced to the Coronavirus Food Assistance Program (CFAP). Due to the number of commodities that filed additional information, many commodities were added to the list of eligible products, including the addition of a sheep classification “all other sheep.”
Pressure canners may have a weighted-gauge or dial-gauge, for indicating and regulating the pressure during processing.
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.
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
The wool market continually rewards those who emphasize high-quality production. Efforts to increase wool clip value can be made through regular management practices and proper wool clip preparation at shearing.
This fact sheet and barn reference are for sheep producers to implement body condition scoring in their management practices.
The Family Food Cent$ Newsletter is published by the SDSU Extension Expanded Food & Nutrition Education Program (EFNEP) and Supplemental Nutrition Assistance Program Education (SNAP-Ed) through a partnership with the South Dakota Department of Social Services.