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Vast winter prairie on the Rosebud Reservation.

Climate Resilience Toolkit for the Northern Plains Region

In September 2021, the U.S. Climate Resilience Toolkit announced the publication of a new Northern Great Plains Region section. The new section can help producers recognize climate hazards, assess vulnerabilities and confront risks.

Several jars of sealed, canned peaches in a boiling water bath.

How to Can Peaches

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.

Three poisonous rangeland plants. From left: Hemlock, Halogeton and Buffalo Bur.

Poisonous Plants on Rangelands: Hemlock, Halogeton and Buffalo Bur

Several species of poisonous plants are invasive and can easily establish dense stands when there is a disturbance on rangelands. Hemlocks, halogeton and buffalo bur can all be found throughout South Dakota and are toxic to livestock.

Color-coded drought monitor map of South Dakota. As of July 27, north-central South Dakota is facing extreme drought, while the rest of the state is under abnormally dry to severe drought conditions. A small portion of the southwest has adequate moisture.

Controlling Grasshoppers, Salvaging Drought Corn Kick Off August Drought Hours

August 04, 2021

According to the latest U.S. Drought Monitor, nearly 18% of the state is in Extreme Drought (D3), while another 70% follows as Severe Drought (D2).

Left: Fresh herbs preserved inside ice cubes. Right: Variety of fresh herbs hanging in bunches from a burlap string.

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 supplies arranged on a kitchen counter.

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.

Botulism testing supplies arranged in a lab.

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.

Low larkspur and twogrooved poisonvetch plants growing in rangeland.

Poisonous Plants on Rangelands: Larkspur and Poisonvetch

Larkspurs are the second leading cause for all livestock deaths from toxic plant poisoning. Poisonvetches are considered accumulator plants that uptake excessive levels of selenium and cause toxicity problems in cattle.

A woman preparing a jar of pickled cucumbers in a kitchen.

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.

Two poisonous rangeland plants. Left: Woolly Locoweed.  Right: Lambert Crazyweed (Purple Locoweed).

Poisonous Plants on Rangelands: Locoweed and Crazyweed

Locoweed and crazyweed are found throughout South Dakota rangelands, and both can cause livestock poisoning.The names locoweed and crazyweed are often used interchangeably. However, there are notable differences between the species.