Choosing a Liquid for Home-Canned Fruit
Interested in canning fruit at home? Learn some expert tips for selecting the proper liquid for your canning objectives.
Content by Claudia Botzet
How to Handle Those Green Tomatoes
With cooler temperatures and decreased daylength, gardeners may have an abundance of green, unripened tomatoes this fall. Learn some delicious ways to use them in the kitchen along with some expert tips for ripening them!
SDSU Extension Welcomes New Nutrition Field Specialist
September 15, 2022
After completion of her graduate degree from South Dakota State University in May 2022, Claudia Botzet has accepted a position with SDSU Extension as a Nutrition Field Specialist.
General Kitchen Safety for Food Preservation
Kitchen safety during preservation is just as important as using a safe, evidence-based preservation method. Kitchen cleanliness can affect the safety of the preserved product.
Home Food Preservation Self-Study Course
This course provides research-based information on food preservation.
Master Food Preserver Volunteer Program
If you enjoy preserving food, volunteering and helping your community, SDSU Extension's Master Food Preserver volunteer program may be for you!
A Guide to Drying Foods
Fact sheet about drying foods
A Guide To Pressure Canning
Pressure canners may have a weighted-gauge or dial-gauge, for indicating and regulating the pressure during processing.
A Guide To Water Bath Canning
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.