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.
Alfalfa weevil populations are high this year, creating challenges for producers. Questions have arisen on how to get some value out of the forage by grazing it rather than putting it up for hay.
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.
A guide depicting common diseases of Dry Peas in South Dakota
After oats have been harvested, options exist to keep a living root in the soil. This can be done through growing cover crops. In 2018 an on-farm trial was preformed near Salem, South Dakota to observe how cover crops grown after oats would germinate after common herbicides had been applied.
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.
The weather conditions during the spring and summer of 2019 contributed to many challenges for farmers and livestock producers. For crop producers, one of those issues is crown rust in oats. The abundance of this crop disease has raised questions for livestock producers.