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Using °Brix as an Indicator of Vegetable Quality: Linking Measured Values to Crop Management
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 ...
Using °Brix as an Indicator of Vegetable Quality: A Summary of the Measurement Method
HYG-1652 Agriculture and Natural Resources 01/18/2013 Natalie R. Bumgarner and Matthew D. ... samples. Four fact sheets have been prepared to guide farmers and produce buyers and handlers in using ... °Brix as an indicator of vegetable quality. This Summary fact sheet is a general description of the ...
FCS Fact Sheets
Recent FCS Ohioline fact sheets Healthy Cooking for One or Two- FCS-1004 The Benefits of a Healthy ... Arthritis- SS-147 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 ...
Making and Preserving BBQ and Hot Sauces
HYG-5365 Family and Consumer Sciences 07/18/2018 Abigail Snyder, Food Safety Field Specialist, ... cooker recipes, and used as dips or condiments. This fact sheet contains two recipes from the National ... an additional 5 minutes. Remove jars from the water bath and let cool. Refer to the fact sheet on ...
Food Preservation: Freezing Basics
HYG-5341 09/30/2016 Contact: Kate Shumaker, Extension Educator, FCS, Holmes County Freezing is the ... fact sheet. Contrary to some publications or folklore, blanching is essential for obtaining top quality ... fruits, please refer to the Freezing Fruits fact sheet. Enzymes in fruits can cause browning and loss of ...
Selecting, Storing, and Serving Ohio Asparagus
HYG-5508 Family and Consumer Sciences 07/09/2021 Revised 2021: Treva Williams, Educator, Family ... Sciences, Ohio State University Extension Asparagus has been cultivated for more than 2,000 years. It is ... ohioline.osu.edu or contact your local Ohio State University Extension office for the following fact sheets: ...
Selecting, Storing, and Serving Ohio Peppers
the following fact sheets: Canning Basics, HYG-5338 Basics for Canning Vegetables, HYG-5344 Freezing ... HYG-5528 Family and Consumer Sciences 07/09/2021 Revised 2021: Candace Heer, Educator, Family and ... tropical America and were grown by Native Americans in North and South America over 2,000 years ago. Small ...
Freezing and Canning Venison
canning, refer to the “Canning Basics” fact sheet at ohioline.osu.edu/factsheet/HYG-5338. Strips, Cubes, or ... HYG-5367 Family and Consumer Sciences 09/19/2019 Melinda Hill, Extension Educator, Family and ... Sciences, Ohio State University Extension Care and Handling of Venison This fact sheet serves as a reference ...
Using °Brix as an Indicator of Vegetable Quality: An Overview of the Practice
HYG-1653 The technical contributions of Stephanie Short and Danae Wolfe to the development of this fact ... HYG-1650 Agriculture and Natural Resources 01/18/2013 Matthew D. Kleinhenz and Natalie R. ... chemical makeup) and the consumer's unique sensory apparatus. In fact, eating quality is best assessed ...
Understanding Genetically Modified Foods
HYG-5058 08/23/2016 Revised by: Robin Ralston, Program Director, Center for Advanced Functional ... refer to these as genetically modified (GM) foods throughout this fact sheet. Launched in 1994, the ... the market in 1998 due to consumer concerns (Bruening and Lons, 2000). Today, cotton, corn and ...