Fact sheet about drying foods
Pumpkins are a staple for the fall season. They can often be seen used to decorate homes or for carving jack-o'-lanterns, but they’re great to eat or can for later too!
Canning is a great method to preserve and extend shelf life for many types of foods, including meat products. Using safe preparation and storage practices allows for anyone to store nutritious, high-quality protein.
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.
Current events have made decisions around crop options very difficult this spring. Field peas are an option that may have a fit for some producers.
Spring is a busy time for South Dakota farmers and ranchers with planting, calving, and other field preparations. Soil sampling and fertilizing pastures, alfalfa, or other forages might be overlooked.
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.
The most common type of pea in American gardens is the shelling pea, also called the “garden pea” or “English pea.” Tender, sweet peas are removed from thin, tough pods before eating.
Snap beans, also called “green beans” or “string beans” (although most modern varieties do not have strings) are harvested when the pods contain immature seeds, and the pods are still succulent.
Steam canning is a quick and simple method of preserving produce using steam. While steam canning was previously not an evidence-based practice, recent research indicates steam canning may be a safe home food preservation method for canning naturally acidified foods.