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  1. Using °Brix as an Indicator of Vegetable Quality: Linking Measured Values to Crop Management

    https://ohioline.osu.edu/factsheet/HYG-1651

    HYG-1651 Agriculture and Natural Resources 01/18/2013 Matthew D. Kleinhenz and Natalie R. ... Four fact sheets have been prepared to guide vegetable farmers, buyers, and handlers in using °Brix as ... an indicator of crop quality. This Linking fact sheet provides reference information on ...

  2. Dollar Spot on Turfgrass

    https://ohioline.osu.edu/factsheet/HYG-3075

    HYG-3075 03/29/2010 Joseph W. Rimelspach, Todd E. Hicks, and Michael J. Boehm, Department of Plant ... will greatly reduce the occurrence and severity of dollar spot. Refer to OSU Extension fact sheet ... HYG-4006, "Fertilization of Lawns." Note: Careful consideration must be given to fertility ...

  3. 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, ...

  4. 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 ...

  5. Wild Mushrooms

    https://ohioline.osu.edu/factsheet/plpath-gen-11

    Sturgeon, Field Mycologist There are 2,000 or more kinds of wild mushrooms in Ohio. Some are poisonous, and ... the more common mushrooms found in Ohio are included in this fact sheet and in the book Mushrooms and ... Both have professional mycologists to help identify mushrooms and lead field trips. This fact sheet is ...

  6. Eating Nutritiously When the Power Is Out

    https://ohioline.osu.edu/factsheet/hyg-5582

    HYG-5582 Family and Consumer Sciences 02/11/2016 Patricia Brinkman, Extension Educator, Ohio State ... kept in the cabinet for a few months or more. Also included in this fact sheet is a three-day menu that ... daily needs can range from 1,200–3,200 calories, the average 2,000-calorie diet was used to create this ...

  7. Selecting, Storing, and Serving Ohio Peas

    https://ohioline.osu.edu/factsheet/hyg-5527

    local Ohio State University Extension office for the following fact sheets: Canning Basics, HYG ... HYG-5527 Family and Consumer Sciences 07/30/2021 Candace Heer, Educator, Family and Consumer ... Nutrition facts per serving: calories 90; fat 6g; cholesterol 0mg; sodium 115mg; carbohydrates 8g; fiber 2g; ...

  8. The Benefits of Family Meals

    https://ohioline.osu.edu/factsheet/hyg-5246

    HYG-5246 Family and Consumer Sciences 09/03/2019 Allison Labyk, Dietetic Intern Carolyn Gunther, ... a protective effect on both physical and psychosocial factors. In fact, the evidence is strong enough that the ... health of children and adolescents? Pediatrics, 127 (6), e1565-e1574. doi: 10.1542/peds.2010-1440 Barlow, ...

  9. Food Preservation: Making and Preserving Barbecue and Hot Sauces

    https://ohioline.osu.edu/factsheet/hyg-5365

    HYG-5365 Family and Consumer Sciences 11/12/2024 Nicole Arnold, PhD, Food Safety Field Specialist, ... cooked foods, casseroles, slow-cooker recipes, and be used as dips or condiments. This fact sheet ... Let cool, undisturbed, 12–24 hours, and check for seals. Refer to the fact sheet on canning basics for ...

  10. MyPlate-Guided Rainbow of Colors Choice System for Food Pantry Staff and Volunteers

    https://ohioline.osu.edu/factsheet/hyg-5585

    HYG-5585 10/06/2016 Dan Remley, Family and Consumer Sciences, Ohio State University Extension This ... healthy eating patterns. MyPlate was introduced in 2011 and is based on the 2010 Dietary Guidelines for ... Schillinger, 2010), compared with people who are food secure (Seligman et al., 2007; Seligman & ...

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