Food Preservation Publications

All Food Preservation Publications Content

Freeze Drying Foods

This publication describes the freeze-drying process to help food entrepreneurs understand the process, highlighting food safety risks and relevant South Dakota regulations.

Home canning supplies and canned vegetables arranged on a countertop.

Preservation

SDSU Extension provides established and trusted research-based food preservation information.

Jars of canned green beans, carrots, tomatoes, cucumbers and corn

Pick it, Try it, Like it for Food Preservation

Use these Preserve it lessons for tips and tricks to select, prepare and preserve fruits and vegetables.

Sun-drying screens with a white sheet in the middle

Sun-Drying – A Traditional Native American Method of Preserving Food

Curriculum developed to facilitate the education of a cultural tradition for youth in Native American and non-Native American communities.

Solar Drying Fruit and Vegetables

Fact sheet on solar drying fruits and vegetables

Water bath canners have fitted lids and removable wire racks. While they come in many sizes, the canner must be deep enough to allow a minimum of 1-2 inches of briskly boiling water that covers the top of jars during processing.

A Guide To Pressure Canning

Pressure canners may have a weighted-gauge or dial-gauge, for indicating and regulating the pressure during processing.

Food Preservation Publications

All Food Preservation Publications Content

Freeze Drying Foods

Preservation

Pick it, Try it, Like it for Food Preservation

Sun-Drying – A Traditional Native American Method of Preserving Food

Using Dried Corn

Drying Plums

Solar Drying Fruit and Vegetables

Sun-Drying Corn

A Guide To Water Bath Canning

A Guide To Pressure Canning