The purpose of this publication is to be used as a guide in growing and using herbs for culinary purposes.Plants that are referred to as "herbs" are not used as a good but are grown and consumed as a garnish, and for flavor enhancement,…
Research continues to show that the fiber and natural antioxidants and other phytochemicals ("plant chemicals") in apples may help prevent chronic diseases. Learn about growing apple trees, apples and health, and how to preserve and…
What kinds of fruit can be successfully grown in North Dakota? What are some tested and tasty recipes for making the preserves? That’s what this circular is all about — growing and preserving the fruits of summer!
Over the past decade, Americans have grown to love salsa on everything from scrambled eggs to the more traditional dishes of Mexican and Puerto Rican heritage. While many excellent types of salsa are available in supermarkets, you can…
Processing is essential to ensure safety when canning fruits. Fruits, being acidic foods, can be processed safely in a boiling-water bath. However, some people prefer to pressure-process fruits.
The method used for canning a product is determined primarily by the acidity of the food or mixture of foods being canned. Low-acid foods must be processed in a pressure canner to be free of botulism risks.
Poultry, red meats, game and seafoods are low-acid foods and must be processed in a pressure canner to assure their safety. Use the processing time and pressure that is specified for each type of product.
Many types of fruit and juices can be used to make jams and jellies. This guide provides recipes for several wild fruits, including buffalo berries, chokecherries, gooseberries, ground cherries, pin cherries, rose hips and sand cherries.…
Jerky is a nutrient-dense, convenient and shelf-stable meat product that has grown in popularity world wide. Derived from the Spanish word “charqui,” which describes dried meat strips, jerky may be produced using a combination of curing,…
