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Food Preservation and Wild Game

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NDSU Extension shares tested, research-based food preservation methods so the home preserver can be confident in the safety and quality of the product they preserve. Explore our resources for step-by-step procedures, best practices and even information to troubleshoot problems if your product does not turn out.

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Can

Cure and Smoke

Dry

Equipment

Freeze

Pickle and Ferment

Wild Game

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Food Preservation Publications

A Pocket Guide to Care and Handling of Fish from Stream to Table

Proper handling of fish from the time you catch them until you get them to the table will help maintain optimum eating quality. Keep the following fish handling tips in mind.

A Pocket Guide to Care and Handling of Game Birds from Field to Table

Game birds offer a challenge to hunters and the reward of a delicious meal at the table if they are handled properly at each step. Game birds have various distinctive flavors and are excellent sources of protein, similar in these respects…

A Pocket Guide to Meals in the Field

Healthful meals help maintain energy and focus during work. Busy seasons for farmers can often be unpredictable. Try planning your meals in advance to make things easier, save on time and give you one less thing to think about while…

Beginners Guide to Raising Chickens

There has been a recent movement for homeowners to get involved in raising backyard poultry. Backyard poultry can offer families the opportunity to raise their own meat and eggs, as well as involvement in 4-H. This publication outlines the…

Canning and Freezing Tomatoes and Making Salsa

Many people grow tomatoes in their traditional or container gardens. With a good year, you may want to preserve some tomatoes to enjoy during the winter. The recommendations in this publication take into account numerous tomato varieties,…

Field to Fork: Beets

Beets can be red, purple, white, golden yellow and other colors. Varieties include Detroit Dark Red, Red Ace, Merlin, Early Wonder Tall Top, Cylindra, Bull’s Blood and Touchstone Gold. Their flavor varies from earthy to sweet.

Field to Fork: Bell Peppers

B ell peppers come in different colors such as green, yellow, orange, red and even purple. Most bell peppers start out green, then mature and ripen the longer they stay on the vine. As bell peppers change in color, they also…

Field to Fork: Cabbage

Cabbage varieties may grow as round, flattened or pointed heads. Regular irrigation is needed. If the plant does not get enough moisture from watering, it will taste bitter instead of being sweet, juicy and firm.

Field to Fork: Carrots

Did you know that carrots first were used as a medicine for a variety of ailments, not for eating? Carrots come in more colors than just orange. You can find purple, red, white and yellow varieties of this vegetable.

Field to Fork: Cucumbers

Popular slicing cucumber varieties include Summer Dance, Sweet Slice, Sweet Success, Tasty Green, General Lee and Straight Eight. Popular varieties for pickling include Homemade Pickles, Calypso and H-19 Little Leaf.
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