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Preserving Herbs
Fresh herbs add amazing flavor to recipes during the summertime! Their great flavors can be carried over to cooler seasons through the preservation of the plants and leaves, and the two best ways to extend the life (and flavor) of herbs is through freezing or dehydrating.
Canning With Less Sugar
As low and no-added-sugar food products have become increasingly popular, new alternative canning recipes have been created. It is possible to preserve fruits with little or no added sugar, which is great for those who prefer reduced calories.
Frequently Asked Questions - Forage Nitrate Toxicity in Ruminant Livestock
A fact sheet to address frequently asked questions about forage nitrate toxicity in ruminant livestock.
Canners Beware: Botulism
Botulism is a serious, rare illness that is caused by a toxin produced by the bacteria Clostridium botulinum. Botulism is a concern when it comes to canning and fermenting foods, as the anaerobic conditions can cause the Clostridium botulinum spores to create a harmful toxin.
Modifying Canning Recipes
Understanding how swapping ingredients, adding ingredients, increasing or decreasing ingredients and making changes to processing plays a vital role in ensuring that home-canned products are safe.
Forage Inventory and Demand Calculator
Calculator for inventorying livestock and forage on hand to determine additional forage purchase needs, or livestock sales.
Goss's Bacterial Wilt and Leaf Blight of Corn
Fact sheet for identifying Goss’s bacterial wilt and leaf blight of corn, also known
as bacterial leaf freckles and wilt.
Crown Rust of Oats
Fact sheet on Crown Rust of Oats for agronomist and growers.
Best Management Practices for Sunflower Production
This is your unbiased, research-based guide to sunflower production, providing the latest recommendations to help increase yield, reduce input costs and protect your investment.
Opportunities for Swath Grazing in South Dakota
Fact sheet on the opportunities for Swath Grazing in South Dakota