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.
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.
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.
July 31, 2020
The SDSU Extension Food and Families team will host a six-week virtual “coffee break” series every Tuesday at 2:00 p.m. CST/1:00 p.m. MST beginning Tuesday, April 7.
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!
Try this research-tested recipe for canned applesauce courtesy of the National Center for Home Food Preservation.