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  1. Guidelines for Choosing a Soil Analytical Laboratory

    https://ohioline.osu.edu/factsheet/HYG-1133

    Crops. Ohio State University Extension fact sheet HYG-1132. ohioline.osu.edu Tri-State Fertility ... HYG-1133 Agriculture and Natural Resources 01/26/2017 Keith A. Diedrick, Formerly Soil Fertility ... laboratory. This fact sheet refers to laboratories that determine concentrations of plant-available nutrients ...

  2. Home Food Preservation

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

    University of Georgia Extension Service, Sixth Edition, 2014- to  order the book online Fact Sheets: To find ...  ohioline.osu.edu  and click on "FOOD". Here is a sample of Fact Sheets that you will find on ohioline. ... Freezing What To Do When Your Freezer Stops, HYG-5357-15 Freezer Storage, HYG-5402-15 Freezing Cooked ...

  3. Sarah D. (Ellis) Williams

    https://plantpath.osu.edu/our-people/sarah-d-ellis-williams

    http://ohioline.osu.edu/hyg-fact/3000/pdf/3070.pdf). Rhodes, L. H., B. Bunyard, W. Sturgeon, S. D. Ellis Williams. 2013. Mushrooms and Macrofungi of ... Introduction to Plant Diseases”. (Available online at: http://ohioline.osu.edu/hyg-fact ... http://ohioline.osu.edu/hyg-fact/3000/index.html). Ellis, S.D., Boehm, M.J., Chatfield, J., Boggs, J., and Draper, E.  2008.  OSU Extension ...

  4. Selecting, Storing, and Serving Ohio Peaches

    https://ohioline.osu.edu/factsheet/HYG-5525

    using the directions on the HYG-5339 fact sheet, “Salsa: From Garden to Table.” Peach Crisp Yield: 6–8 ... the following fact sheets: Canning Basics, HYG-5338 Basics for Canning Fruit, HYG-5343 Freezing ... HYG-5525 Family and Consumer Sciences 07/30/2021 Abigail Snyder, Food Safety Field Specialist, ...

  5. Food Preservation and Canning

    https://pike.osu.edu/program-areas/family-and-consumer-sciences/food-preservation-and-canning

    Selecting, Storing, and Serving Ohio Produce  [PDF ] Apples- HYG-5507 Asparagus- HYG-5508 Beans- ... HYG-5509 Beets- HYG-5510 Berries- HYG-5511 Broccoli, Brussels Sprout, and Cauliflower - HYG-5512 Cabbage- ... HYG-5513 Carrots- HYG-5514 Cherries- HYG-5515 Eggplant- HYG-5517 Grapes- HYG-5518 Greens- HYG-5519 Herbs- ...

  6. Calcium

    https://ohioline.osu.edu/factsheet/hyg-5506

    HYG-5506 Family and Consumer Sciences 04/27/2016 Revised By: Shawna Hite, program specialist, ... Family and Consumer Sciences; College of Education and Human Ecology This fact sheet is one in a series ... 700 mg Children 4-8 years 1000 mg Youth 9-18 years 1300 mg Adults 19-50 1000 mg Adult men 51-70 1000 ...

  7. Food Preservation: Basics for Canning Vegetables

    https://ohioline.osu.edu/factsheet/HYG-5344

    HYG-5344 Family and Consumer Sciences 09/26/2024 Revised by: Christine Kendle, Educator and Area ... canned according to the procedures in this fact sheet. Low­-acid and tomato foods not canned according to ... practices requires food to be boiled for 10 minutes at altitudes below 1,000 feet to destroy the toxin. For ...

  8. Food Preservation: Canning Meat, Poultry, and Game

    https://ohioline.osu.edu/factsheet/HYG-5330

    OSU Extension fact sheet Canning Basics (HYG-5338) for instructions on filling and processing recommendations. ... HYG-5330 Family and Consumer Sciences 10/22/2024 Revised by: Sofia Carter, Educator, Family and ... game are low-acid foods and must be processed in a pressure canner at 10–15 pounds of pressure per ...

  9. Nurturant Grandfathering: Let’s Get Involved

    https://ohioline.osu.edu/factsheet/hyg-5800

    HYG 5800 Family and Consumer Sciences 08/31/2021 James S. Bates, Ph.D., Associate Professor, Field ... Grandfathering” fact sheet series. This Fact Sheet Series My goal in creating this “Nurturant Grandfathering” fact ... grandfather-grandchild relationships. Each fact sheet highlights a different dimension of grandfatherwork. You will ...

  10. Selecting, Storing, and Serving Ohio Greens

    https://ohioline.osu.edu/factsheet/hyg-5519

    HYG-5519 07/26/2021 Revised 2021: Joyce Riley, MS, RD, Educator, Family and Consumer Sciences, ... Fresh Greens Type Approximate Cook Time Beet Greens 5–15 minutes Spinach 3–10 minutes Kale 10–15 minutes ... or contact your local Ohio State University Extension office for the following fact sheets: Canning ...

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