COVID-19 infection and mortality rates fill the news programs. Across South Dakota and the nation, people are have made changes to their lifestyle and the way they accomplish many everyday activities. In response to this illness and the potential for long-term hospitalization and even death, individuals over 18 should also ensure their end of life documents are up-to-date.
May 24, 2021
South Dakota State University Extension is launching additional virtual farm stress workshops to promote mental health awareness from May throughout the summer.
Food production and farming are issues that operate at the complex pivot point of where ecology and nature meet the marketplace and political systems. The way agriculturalists and communities handle their resources, both individually, and collectively, depends on their collective vision for the future.
If you have a question related to food or families, our team of experts is ready to help.
The annual South Dakota State Dog Show will be held on Aug. 28 at the South Dakota State Fair Grounds in Huron, South Dakota.
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.
While peach season is only May through September, you can enjoy peaches all year by preserving them through safe canning methods. Learn how to can peaches in your own kitchen with these step-by-step instructions.
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.
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.
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.