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Schreiner Turns Backyard Hobby Into Community Support
Whether volunteering as a Master Gardener or a Master Food Preserver, Tim Schreiner says the interaction with people and seeing that “light bulb” moment after a conversation is really the fun part of the programs.
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.
Managing Sheep Body Condition Score Throughout the Year
This fact sheet and barn reference are for sheep producers to implement body condition scoring in their management practices.
Frequently Asked Questions - Forage Nitrate Toxicity in Ruminant Livestock
A fact sheet to address frequently asked questions about forage nitrate toxicity in ruminant livestock.
Wool Evaluation 101
Guide to evaluating wool.
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.
South Dakota Requirements for Selling Home-Canned Processed Foods at Farmer’s Markets
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
Canning Tomatoes Safely
Home canning tomatoes is a great way to preserve them for later use. It is critical to use proper methods of heat processing to ensure a safe finished product.