NDSU Extension - Nutrition

09/10/2026

Just in time for tomato harvest! We've updated two of our salsa publications on our website with current canning recipes.

By following research-tested recipes, you can process salsa safely in a water-bath canner for later enjoyment. If your recipe has not been tested to determine its acidity and safety for canning, you can freeze the salsa.

Food Preservation: Let’s Preserve Salsa >>> https://www.ndsu.edu/agriculture/extension/publications/food-preservation-lets-preserve-salsa

From Garden to Table: Salsa! >>> https://www.ndsu.edu/agriculture/extension/publications/garden-table-salsa

09/09/2026

The harvest season can be stressful! While stress is a natural reaction, chronic exposure can impair physical and psychological health.

Practice healthy coping strategies promote resilience and well-being during stressful times:

- Nutrition: Avoid excessive caffeine, ultra-processed foods and sugar. Adopt a healthy diet, one rich in fruits, vegetables, whole grains and healthy fats, which is linked to lower stress and anxiety.

- Social Support: Strong support networks are protective against mental illness.

- Sleep: Prioritize seven to nine hours of quality sleep. Chronic sleep deprivation increases stress sensitivity. Cognitive behavioral therapy for insomnia is highly effective.

Learn more from NDSU Extension >>> https://www.ndsu.edu/agriculture/extension/publications/nourishing-your-mind-and-body-manage-stress-better-health

09/08/2026

Ok, you have all this preserved food from your summer harvest. But where should it be stored and for how long?

Shelf-stable products should be stored in a cool, dry place. Don’t put them above the stove, under the sink or in any place exposed to high or low temperature extremes.

According to the National Center for Home Food Preservation, properly canned food stored in a cool, dry place will retain optimum eating quality for at least 1 year.

Learn more from NDSU Extension >>> https://www.ndsu.edu/agriculture/extension/publications/questions-and-answers-about-storing-canned-and-packaged-food

09/07/2026

Keep meals in the field safe during harvest season!

Hot foods:
After food is thoroughly cooked, remove from heat and pack into coolers or insulated containers with clean, heavy towels. Hot foods can be held for two hours without a heat source, and then they must be either served immediately or discarded.

Cold foods:
Cold foods must be held at or below 40 degrees Fahrenheit. Once packed and ready, place cold foods into coolers or insulated containers with ice or ice packs. Cold food can be held for two hours at room temperature.

Learn more from NDSU Extension >>> https://www.ndsu.edu/agriculture/extension/publications/pocket-guide-meals-field

09/06/2026

The busy school year can bring a lot of stress! Now is the perfect time to learn about mental health from our new module!

Nourish is a free online course with prerecorded modules, activities and handouts to view at your own pace. Learn more and register >>> https://www.ndsu.edu/agriculture/extension/programs/nourish

09/05/2026

Long before refrigeration, people pickled foods to extend their shelf life. In fact, pickling is one of the oldest methods of food preservation, with some food historians reporting that pickling dates back thousands of years.

Learn more from the latest Prairie Fare >>> https://www.ag.ndsu.edu/news/columns/prairie-fare/prairie-fare-pickling-is-an-ancient-art-still-going-strong

09/04/2026

Dry apples for a delicious fall snack!

To dry, select mature, firm apples. Wash well. Pear and core. Cut in rings or slices 1/8 to 1/4 in thick or cut in quarters or eighths. Dip in ascorbic acid or other anti-darkening/anti-microbial solution for 10 minutes. Remove from solution and drain well. Arrange in single layer on trays, pit side up. Dry until smooth, pliable and leathery; no moist area in center when cut (6 to 12 hours)

Properly stored, dried fruits keep well for six to 12 months. Discard foods that have off odors or show signs of mold.

Learn more from NDSU Extension about drying fruit >>> https://www.ndsu.edu/agriculture/extension/publications/food-preservation-drying-fruits

09/03/2026

Of course, do not consume recalled food, but don’t give up on fresh produce! Learn more >>> https://myemail.constantcontact.com/Nourish-Newsletter----September-2026-edition.html?soid=1136598077807&aid=3HQnGziVKkA&fbclid=IwY2xjawUGj0JwZG9mAWV4dG4DYWVtAjEwAGJyaWQRMUVIN2xCNldPaTRHOEVQQjFzcnRjBmFwcF9pZBAyMjIwMzkxNzg4MjAwODkyAAEeQTfgcm5tNTVM8Rxtzvy5lbKcEnPtjl7ykGNiAXL2wEtIBtSp5aI2wbDeeyc_aem_57BDkLDW2Wbn7XswmTkooQ #:~:text=a%20satisfying%20snack.-,QUESTION,-I%E2%80%99m%20a%20little

I’m a little afraid to eat leafy greens and other vegetables after the nationwide cyclosporiasis outbreak - and more recently, Salmonella in peppers. What’s a person to do?

Learn more from NDSU Extension >>> https://myemail.constantcontact.com/Nourish-Newsletter----September-2026-edition.html?soid=1136598077807&aid=3HQnGziVKkA #:~:text=QUESTION

09/03/2026

Energy Bites are loaded with oatmeal, nut butter and dried fruit, making an ideal back-to-school snack or a balanced breakfast add-on. While these bites may be small, they sure pack a punch!

The first ingredient in these Energy Bites is oats. Oats are a whole grain which means all three parts of the grain, bran, germ and endosperm are present. The three main types of oats include quick oats, rolled oats and steel cut oats. These types all have about the same nutrition and are packed with fiber! The main difference is how the oats are cut and prepared. The extra fiber and nutrition found in whole grains help keep us fuller longer, prevent certain types of cancer and reduce the risk of heart disease and type 2 diabetes.

Make this recipe >>> https://www.ndsu.edu/agriculture/extension/recipes/energy-bites

09/02/2026

It's back! Food Preservation 101 is being offered again this fall!

This virtual course is completely online and features prerecorded lessons, activities and printable handouts.

(The fall course begins October 1) Learn more and register >>> https://www.ndsu.edu/agriculture/extension/food-preservation-101