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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

Jerky Making

Jerky Making: then and now - FN580

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, smoking and drying procedures. Traditionally jerky was made by the use of sun, wind, and smoke from fires as a way to preserve and extend the shelf-life of meat. American Indians mixed berries or suet with the pounded dried meat to make pemmican. Today it is produced from either thin strips of meat (beef, pork, lamb, venison, poultry) or ground and formed meat. Many varieties of commercial seasonings are available for home use as a one-step procedure.

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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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Managing Lenticel Spot on Potato Tubers

Managing Lenticel Spot on Potato Tubers - A1822

Lenticels in potato tubers are an unsightly blemish. These blemishes may reduce marketability of tubers and be an entry point for pathogens. Learn about how lenticel spot is caused and tips on managing this disorder.

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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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