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
When faced with unexpected events, such as a health crisis or natural disaster, planning meals and grocery shopping often comes to mind along with questions: What should I plan to make? What groceries do I need?
We all experience a variety of stress in everyday life. One way to reduce unnecessary stress is the plan meals in advance.
To have a healthy diet all year long, consider all options (fresh, frozen, and canned) when it comes to eating fruits and vegetables.
Many people may find themselves feeling worried or concerned about having enough food in their homes. One way to help with these worries and concerns is to purchase canned or dried foods also known as shelf-stable items.
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.