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  1. Making Fermented Dill Pickles

    https://ohioline.osu.edu/factsheet/HYG-5342

    Consumer Sciences, Ross County Fermented or brined products, such as dill cucumbers, cure for several ... are essential.  Ingredients Cucumbers —Select fresh, firm unwaxed cucumbers about 4 inches long. ... Cucumbers deteriorate rapidly, especially at room temperature. For best results, use varieties developed for ...

  2. Using °Brix as an Indicator of Vegetable Quality: Instructions for Measuring °Brix in Cucumber, Leafy Greens, Sweet Corn, Tomato, and Watermelon

    https://ohioline.osu.edu/factsheet/hyg-1653

    sheets. 1. Cucumber Routine measurement of soluble solids is currently less common in the cucumber than in ... other vegetable value chains. However, there is anecdotal evidence that cucumber buyers, processors, and ... Certainly, it is clear that cucumber varieties are genetically predisposed to differ in flavor and that crops ...

  3. Quick-Process Pickles

    https://ohioline.osu.edu/factsheet/hyg-5345

    cucumbers, water and vinegar. Selection Select firm cucumbers. Always use a variety recommended for pickling. ... labeling them as such. Cucumbers labeled as “table use” or for "slicing" will  not  result in the ... best quality product. If you buy cucumbers, select only unwaxed ones, as the brine used in the pickling ...

  4. Preserving Food With Less Sodium

    https://ohioline.osu.edu/factsheet/hyg-5358

    to 4-inch) pickling cucumbers 1 quart distilled white vinegar (5 percent) 1 tablespoon canning or ... cucumbers. Cut 1/16-inch slice off blossom end and discard. Cut cucumbers into ¼-inch slices. Combine all ... until used. In a large kettle, mix ingredients for brining solution. Add the cut cucumbers, cover and ...

  5. Food Safety

    https://crawford.osu.edu/program-areas/family-and-consumer-sciences/food-safety-and-preservation

    http://www.facebook.com/osufcsfoodsafety  - OSU FCS Food Safety  http://ohioline.osu.edu/hyg-fact/5000/pdf/5570.pdf  - OSU Extension ... Factsheet on Foodborne Illness http://ohioline.osu.edu/hyg-fact/5000/pdf/5567.pdf- OSU Extension Factsheet ...

  6. Selecting, Storing, and Using Fresh Herbs

    https://ohioline.osu.edu/factsheet/hyg-5520

    cucumbers, cauliflower, brussels sprouts, and salads. Fennel Tomato dishes, eggs, fish, marinades for meats, ... Eggs, yogurt and sour cream dishes, meat, asparagus, beans, and cucumbers. Thyme (Lemon or English) ... Dakota State University, 2016. PDF. library.ndsu.edu/ir/bitstream/handle/10365/5145/h1267.pdf ...

  7. Sale, Donor, & Award Sponsors/Buyers

    https://logan.osu.edu/https%3A/logan.osu.edu/node/1349/donor-award-sponsors

    List of Buyers, Donors, & Award/Trophy Sponsors Livestock Sale Buyers Below is a PDF of ... 2021 Livestock Sale Buyers by Exhibitor (alphabetically by last name). When you open the PDF you will want to ... name. 2021 Livestock Sale Thank You List Updated: 07/20/201 Trophy/Award Donors Below is a PDF of the ...

  8. Preserving Food With Less Sugar

    https://ohioline.osu.edu/factsheet/hyg-5359

    Sweet Pickle Cucumber Slices 3½ lbs. of pickling cucumbers Boiling water to cover sliced cucumbers ... to manufacturer’s directions. Wash cucumbers. Slice 1/16-inch off the blossom ends and discard. Slice ... cucumbers into ¼-inch slices. Pour boiling water over the cucumber slices and let stand 5 to 10 minutes. ...

  9. Selecting, Storing, and Serving Ohio Asparagus

    https://ohioline.osu.edu/factsheet/hyg-5508

    canr.msu.edu/news/michigan_grown_asparagus. Montana State University.  Asparagus. EB0212_03. Bozeman: Montana State University, 2014. PDF ... .  nutrition.msuextension.org/nutrition-cooking-culture/documents/AsparagusFFS.pdf. National Center for Home Food Preservation. n.d. University of Georgia, College of Family and ... Department of Agriculture, 2015–2020. PDF ...

  10. Printing Help

    https://ohioline.osu.edu/node/537

    print the fact sheet or save it as a PDF. Best printed in Google Chrome. ...

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