Canning is a great method to preserve and extend shelf life for many types of foods, including fish and seafood products. Using safe preparation and storage practices allows for anyone to store nutritious, high-quality protein.
The arrival of spring in South Dakota means warmer weather and more outdoor activities. However, it also brings an increase in tick activity.
Summer is here, and so are the opportunities to enjoy the long days and warm weather. Ticks and mosquitoes share the outdoors with us, and there are things you can do to prevent bites from both.
While it’s true that in South Dakota most West Nile Virus cases occur during August, new human infections are detected well into September in most years.
Drying or dehydrating gives you the ability to extend the life of your fresh foods to enjoy later.
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.
Once a raw fruit or vegetable is processed or not intact, South Dakota law requires that certain regulations must be followed in order to ensure the safety of the product
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.
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.
During wet springs, tick populations tend to thrive in South Dakota. These parasitic arthropods require blood to fulfill their nutritional needs and commonly use humans as a host. Some ticks can also carry bacterial diseases that are a threat to human health.