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  1. Botulism: What You Don't See or Smell Can Still Hurt You

    https://ohioline.osu.edu/factsheet/HYG-5567-11

    HYG-5567 Family and Consumer Sciences 03/10/2025 Candace J. Heer, Educator, Family and Consumer ... At altitudes below 1,000 feet, boil foods for 10 minutes. Add one minute for each additional 1,000 ...

  2. Food Preservation: Preserving Food With Less Sodium

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

    HYG-5358 Family and Consumer Sciences 06/17/2025 Christine Kendle, Educator and Area Leader; Food, ... seed Yield: 4–5 pints Wash cucumbers. Cut a 1 / 16-inch slice off the blossom end and discard. Cut ... About 8 pints Wash cucumbers. Cut a 1 / 16-inch slice off the blossom end and discard. Cut cucumbers ...

  3. Selecting, Storing, and Serving Ohio Beets

    https://ohioline.osu.edu/factsheet/hyg-5510

    HYG-5510 Family and Consumer Sciences 07/09/2021 Revised 2021: Melinda Hill, Educator, Family and ... pepper to taste Salad Ingredients 2 ¾ cups whole beets cut into halves, well drained, or one 16 ounce can ... Canning Basics, HYG-5338 Basics for Canning Vegetables, HYG-5344 Freezing Vegetables, HYG-5333 Drying ...

  4. Selecting, Storing, and Serving Ohio Beans

    https://ohioline.osu.edu/factsheet/hyg-5509

    HYG-5509 07/09/2021 Revised 2021: Melinda Hill, Educator, Family and Consumer Sciences, Ohio State ... = 1 quart canned or 2 pints frozen Lima Beans 1 bushel = 30–32 pounds 1 bushel = 6–8 quarts canned or 12–16 ... fact sheets: Canning Basics, HYG-5338 Basics for Canning Vegetables, HYG-5344 Freezing Vegetables, ...

  5. Anaerobic Soil Disinfestation for Management of Soilborne Diseases in Midwestern Vegetable Production

    https://ohioline.osu.edu/factsheet/hyg-3315

    HYG-3315 Agriculture and Natural Resources 12/04/2017 Anna L. Testen and Sally A. Miller  ... on-farm production of carbon sources. Carbon sources should be rapidly broken down by soil microbes, so ... cultural practices.   Farm Management Home, Yard and Garden Horticulture Insects and Pests tomato soilborne ...

  6. Identification and Management of Soilborne Diseases of Tomato

    https://ohioline.osu.edu/factsheet/hyg-3314

    HYG-3314 Agriculture and Natural Resources 12/04/2017 Anna L. Testen and Sally A. Miller Growers ... historically, but are often not feasible for use on vegetable farms. Anaerobic soil disinfestation is a newer ... still experimental. Farm Management Home, Yard and Garden Horticulture Insects and Pests tomato ...

  7. Getting to Know You, Your Co-spender, and Money

    https://ohioline.osu.edu/factsheet/HYG-5241

    Home and Away Series HYG-5241 Family and Consumer Sciences 02/09/2011 Nancy W. Hudson, Extension ... week or month.   16. a. Planning activities and discussions ahead of time such as: something fun, ... financial discussions, household tasks. 16. b. Waiting to see what happens.   17. a. Getting a college ...

  8. 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. ... et al., 1999 Honeydew—TX 8.5–12.0 Lester and Shellie, 1992 Muskmelon—MD 5.0–16.0 Aulenbach and ... hundreds of °Brix readings on station- and farm-grown vegetable crops from twelve locations in 2011. Crops ...

  9. Useful Tables: Adjustments and Conversions on Corn and Soybean Parameters

    https://ohioline.osu.edu/factsheet/agf-502

    27.9 20.9 13.9 10.5 13,500 16,000 26.1 19.6 13.1 9.8 14,400 17,000 24.6 18.4 12.3 9.2 15,300 18,000 ... 23.2 17.4 11.6 8.7 16,200 19,000 22.0 16.5 11.0 8.3 17,100 20,000 20.9 15.7 10.5 7.8 18,000 22,000 19.0 ... 14.3 9.5 7.1 19,800 24,000 17.4 13.1 8.7 6.5 21,600 26,000 16.1 12.1 8.1 6.0 23,400 28,000 14.9 11.2 ...

  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, ... Parmesan cheese. Nutrition information: (1/6 of recipe) calories 52; fat 4 g; carbohydrates 4 g; protein ... Basics, HYG-5338 Basics for Canning Vegetables, HYG-5344 Freezing Vegetables, HYG-5333 Drying Fruits and ...

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