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Publications

The materials on this site are organized by topic. Use the menu to browse for materials related to the listed topics. You'll find the most recent materials at the top of each list.

The educational materials listed here have been through a thorough review process and are available in hard copy from the Distribution Center unless marked otherwise. Most are free in PDF format. Some are for sale only. Click here to order NDSU Extension Service curricula and other items for sale through MarketPlace.

Latest NDSU Extension Publications

Bright Beginnings 1: Preparing for Parenthood (FS601 (Revised))

Becoming a parent brings about a series of changes in the life of a person. Preparing for the transition to parenthood includes changes in life roles and taking steps to manage such changes. New or expectant parents and others can prepare for parenthood by considering skills, tasks, experiences and resources that can assist in becoming a parent.

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ND Corn Hybrid Trial Results for 2016

North Dakota Corn Hybrid Trial Results for 2016 - A793

This publication reports the results from the various corn hybrid trials conducted in ND during the 2016 growing season. Summary tables for each experimental location contain the yield and moisture at harvest of the hybrids tested.

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Soybean Variety Trials

North Dakota Soybean Variety Trial Results for 2016 and Selection Guide - A843

The ND Soybean Variety Trial Results provide producers with data on soybean performance throughout the state and gives information about yield and other information needed for accurate selection of soybean varieties for agricultural production in ND.

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Dry Pea Variety Trial Results 2016

North Dakota Dry Pea Performance Testing 2016 - A1469-16

The North Dakota Pea Variety Trial Results provide producers with data on Field Pea performance throughout the state and gives information about yield and other information needed for accurate selection of Dry Pea Varieties for agricultural production in ND.

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Home Canning Low-acid Vegetables

Home Canning Low-Acid Vegetables - FN173

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.

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