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EDUCATIONAL MATERIALS
from NDSU Agriculture and University Extension

Many of our publications are available in print from the NDSU Distribution Center for a minimum charge of $2.50 to cover shipping and handling. However, many of these publications are free from county Extension offices. Call (701) 231-7882 or e-mail NDSU.DistributionCenter@ndsu.edu for information on availability, cost and ordering.

 
 

Food Preservation

FN155 Wild Side of the Menu-No. 3 Preserving Game and Fish at Home  -  PDF (171KB)
FN172 Jellies, Jams, Spreads
FN173 Home Canning Low-Acid Vegetables
FN174 Home Canning of Fruit and Fruit Products
FN175 Canning and Freezing Tomatoes  -  PDF (210KB)
FN176 The Art and Practice of Sausage Making - PDF
FN182 Freezing Fruits
FN187 Freezing Vegetables - PDF (85KB)
FN188 Canning Meats
FN189 Making Pickled Products  -  PDF (344KB)
FN403 Food Freezing Guide - PDF Web Only
FN433 Sauerkraut: From Garden to Table  -  PDF (30KB)
FN434 Let's Preserve Fruit Pie Fillings
FN535 A Pocket Guide to Care and Handling of Fish from Field to Table  -  (PDF)
FN536 A Pocket Guide to Care and Handling of Deer and Elk from Field to Table  -  (PDF)
FN537 A Pocket Guide to Care and Handling of Game Birds from Field to Table   - (PDF)
FN579 Food Storage Guide...Answer The Questions...  - PDF (295KB)
FN580 Jerky Making: then and now
FN584 From the Garden to the Table: Salsa!  -  PDF (361KB)
FN590 Jams and Jellies from North Dakota Fruits  -  PDF (234KB)
FN613 Food Freezing Basics: Methods of Wrapping - PDF (47KB) Web Only
FN614 Food Freezing Basics: Packaging, Loading the Freezer and Refreezing - PDF (60KB) Web Only
FN615 Food Freezing Basics: Freezing Poultry and Fish - PDF (38KB) Web Only
FN616 Food Freezing Basics: Freezing Dairy Products, Eggs and Other Foods - PDF (35KB) Web Only
FN1267 From Garden to Table: Harvesting Herbs for Healthy Eating  -  PDF Version (KB)
FN1396 Why Add Lemon Juice to Tomatoes and Salsa Before Canning? - PDF - (104KB)
FN1409 From Garden to Table: GARLIC! - PDF (792KB)
FN1415 Questions and Answers About Using a Pressure Canner - (PDF)
FN1423 Jams and Jellies from Native (Wild) Fruits - PDF 455KB)
FN1425 Questions and Answers About Using a Boiling Water-bath Canner - PDF (274KB)
FN1427 Food Preservation: Facts or Myths? - PDF (407KB)
FN1492 Let's Preserve Salsa - PDF (178KB)
FN1584 Let's Preserve Salsa II - PDF (155KB) Web Only
FN1586 Making Fruit Leathers (200KB)
FN1587 Drying Fruits (340KB)
FN1588 Drying Vegetables (463KB)