Publications

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Publications

A list of current publications from NDSU Extension Service.

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

Prediabetes/Diabetes

Questions & Answers About Prediabetes/Diabetes and Your Health - FN1765

Nearly 29.1 million Americans have diabetes, according to estimates from the Centers for Disease Control and Prevention (CDC). In addition, an estimated 86 million U.S. adults have prediabetes. Prediabetes affects 35 percent of adults age 20 and older and half of Americans age 65.

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Growing Grapes in ND

Growing Grapes in North Dakota: A Guide for Home Gardeners and Hobby Growers - H1761

This publication guides home gardeners through the process of choosing an optimal site for planting, selecting hardy cultivars, and training and pruning the vines. In addition, his guide provides information on managing disease and insects that are common to North Dakota.

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Salsa!

From the Garden to the Table: Salsa! - FN584

While many excellent types of salsa are available in supermarkets, you can tailor homemade fresh salsa to suit your own taste buds. By following guidelines in this publication, you can safely process salsa in a water bath canner for later enjoyment.

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Food Preservation Facts or Myths?

Food Preservation Facts or Myths? - FN1427

Food preservation guidelines have changed through time. Test your knowledge of current food preservation recommendations by deciding if these statements are facts or myths. See the answers and explanations on the back.

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Boiling Water-bath Canner

Questions and Answers About Using a Boiling Water-bath Canner - FN1425

Water-bath canning is a method of preserving high-acid foods. Fresh foods contain a high percentage of water, which makes them very perishable. High-acid foods can be preserved safely when they reach temperatures provided by a boiling water-bath canner. To kill harmful molds, yeasts and some bacteria, processing using the boiling water-bath method ensures the safety of preserved produce. However, this method does not provide high enough temperatures to destroy botulinum spores in low-acid foods such as vegetables.

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