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.
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.
If you are growing oats this year for grain, be sure to scout and plan a fungicide application to protect the oats from crown rust.
With growers’ interest emerging, SDSU Extension and research faculty teamed up and initiated a study in 2016 in Northeast SD to evaluate the effects of plant growth regulator. The study was conducted at the SDSU Northeast Research Farm (NERF) near South Shore, SD.
Two crops in one year may sound tempting, and for some crop species is possible, but before doing so, producers should consider possible crops and compare the potential benefits with the drawbacks.
Management decisions in wheat production are almost always based on growth stages of the crop. So it is important for wheat producers to be familiar with these growth stages.
Drying or dehydrating gives you the ability to extend the life of your fresh foods to enjoy later.
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
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