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.
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
This fact sheet and barn reference are for sheep producers to implement body condition scoring in their management practices.
A fact sheet to address frequently asked questions about forage nitrate toxicity in ruminant livestock.
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.