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Be Ready for Mosquitos
With the very wet 2019 spring and recent rains, it inevitable that mosquito populations will be high this year. Although there are over 20 species of mosquitoes that call South Dakota home, there are really only two species that account for the majority of observed individuals.
Water Bathing vs. Pressure Canning
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.
Testing Dial Pressure Canner Gauges
For accuracy before use, it is recommended that dial gauges get tested each year. Gauges that read high cause under-processing and may result in unsafe food.
Canning Jar Update
Before you start canning, take some time to learn the latest canning jar safety updates, including safe jar types, lid selection and handling practices.
Farmers Market Food Safety: Health & Hygiene
Health, hygiene and hand washing apply to all stages of production, processing and marketing. Ill food handlers can easily contaminate fresh produce with disease-causing microorganisms. Many of these organisms have the capability to survive on fresh fruits and vegetables for an extended time, from several days to weeks. Once the organism is established on fresh produce, it is very hard to remove.
Extend the Life of Your Produce: Dry Your Food!
Drying or dehydrating gives you the ability to extend the life of your fresh foods to enjoy later.
Labeling of Prepared and Processed Foods in South Dakota
Labeling requirements vary in accordance with the type of food that is being sold and in several instances how or where it was prepared or processed.
Know Your Mosquitoes to Protect Yourself
Mosquito trapping efforts across the state in the last seven years showed that there are over 20 species of mosquitoes occurring in South Dakota, yet only two species dominate the surveillance data: Aedes vexans and Culex tarsalis.
Hydrated Doughs and Batters: How to Safely Handle Food Safety Risks
Making dough and batter is one of the intermediary steps on your way to enjoying great foods, such as scones, cookies, cakes, donuts, pies and more. This article will help you understand the food safety risks associated with food types that have a hydrated batter.