Round Bale Storage Conservation
Fact sheet discussing conservation of round bale storage.
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Production and Utilization of Field Peas in South Dakota
Guide to field pea production and utilization in South Dakota
How to Make a Safe Hot Sauce
Hot sauces can be made to with a combination of several different ingredients to give unique flavors and heat that consumers enjoy. There are many considerations that should be made on how hot sauces are processed, formulated and packaged.
Requirements for Food Entrepreneurs Selling Food in South Dakota
Throughout the country and in the state of South Dakota, people are showing more interest in selling their own food products and starting their own business
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.
Canning Tomato-Vegetable Mixtures
Tomatoes are unique when it comes to home canning recipes. Some tomato and vegetable recipes recommend using a boiling water bath canner, some recipes recommend a pressure canner, and some recipes offer both options.
Why Tattoo Your 4-H Livestock?
Proper identification of animals helps create an honest record keeping system. With current DNA blood typing procedures animals can be identified through parentage, but when it comes to everyday practices on the farm or ranch a good tattoo can be a huge time saver in the event of a lost ear tag.
Soybean Aphids in South Dakota
Factsheet on Soybean Aphids in South Dakota
An identification guide of common Diseases of Dry Peas in South Dakota
A guide depicting common diseases of Dry Peas in South Dakota
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.