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Food Preservation: Freezing and Canning Venison
https://ohioline.osu.edu/factsheet/hyg-5367
HYG-5367 Family and Consumer Sciences 09/19/2019 Melinda Hill, Extension Educator, Family and ... canning, refer to the “Canning Basics” fact sheet at ohioline.osu.edu/factsheet/HYG-5338. Strips, Cubes, or ... sheet “Making Jerky” at ohioline.osu.edu/factsheet/hyg-5362. Preparation of Work Area Regular cleaning ...
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Shigella: Bacteria that Causes the Foodborne Illness Shigellosis
https://ohioline.osu.edu/factsheet/HYG-5563
HYG-5563 Family and Consumer Sciences 12/03/2012 Written by Nancy Stehulak Revised by Lydia ... handlers are the most common causes of contamination in these food products. Common pets, farm animals, and ...
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Vitamin C
https://ohioline.osu.edu/factsheet/HYG-5552
HYG-5552 Family and Consumer Sciences 02/27/2015 Updated and revised by: Bridgette Kidd, MPH, RD, ... Grapefruit Half 40 Cantaloupe ½ cup 35 Tomato juice ¾ cup 35 Mango 1 medium 30 Tangerine 1 medium 25 Potato, ...
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Chinch Bugs in Turfgrass
https://ohioline.osu.edu/factsheet/HYG-2503-11
HYG-2503 Agriculture and Natural Resources 01/05/2012 David J. Shetlar and Jennifer Andon There ... up to 200 eggs over 60–80 days. The eggs take about 20–30 days to hatch at temperatures below 70 ... before the 10 minute period. Populations of 25–30 individuals per square foot warrant control, especially ...
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Selecting, Storing, and Serving Ohio Cherries
https://ohioline.osu.edu/factsheet/HYG-5515
HYG-5515 Family and Consumer Sciences 07/19/2021 Revised 2021: Christine Kendle, Educator, Family ... 1 hour and 30 minutes Ingredients 1-pound sweet cherries, pits and stems removed ¾ cup brown sugar, ... Extension office for the following fact sheets: Canning Basics, HYG-5338 Basics for Canning Fruit, HYG ...
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Selecting, Storing, and Serving Ohio Pears
https://ohioline.osu.edu/factsheet/HYG-5526
HYG-5526 Family and Consumer Sciences 07/30/2021 Revised 2021: Abigail Snyder, Food Safety Field ... Ohio State University Extension office for the following fact sheets: Canning Basics, HYG-5338 Basics ... for Canning Fruit, HYG-5343 Freezing Fruits, HYG-5349 Jams, Jellies, and Other Fruit Spreads, HYG ...
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Selecting, Storing and Serving Ohio Carrots
https://ohioline.osu.edu/factsheet/hyg-5514
HYG-5514 Family and Consumer Sciences 07/19/2021 Revised 2021: Amy Meehan, Healthy People Program ... than 30% of the recommended dietary allowance of vitamin A for adults. Carrots provide a variety of ... University Extension office for the following fact sheets: Canning Basics, HYG-5338 Basics for Canning ...
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Selecting, Storing, and Serving Ohio Asparagus
https://ohioline.osu.edu/factsheet/hyg-5508
HYG-5508 Family and Consumer Sciences 07/09/2021 Revised 2021: Treva Williams, Educator, Family ... almonds to cooked asparagus. Asparagus, Mandarin Orange, Chicken, and Rice Salad Time: 30 minutes Yield: ... Canning Basics, HYG-5338 Basics for Canning Vegetables, HYG-5344 Freezing Vegetables, HYG-5333 Drying ...
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Food Preservation: Preserving Food With Less Sugar
https://ohioline.osu.edu/factsheet/hyg-5359
HYG-5359 Family and Consumer Sciences 10/22/2024 Megan Taylor, Educator, Family and Consumer ... 25–30 minutes). Caution: Drain and discard liquid. Cool beets. Trim off roots and stems and slip off ... Apply two-piece, metal, canning lids. Process in a boiling-water canner for 30 minutes if at an ...
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Food Preservation: Quick-Process Pickles
https://ohioline.osu.edu/factsheet/hyg-5345
HYG-5345 Family and Consumer Sciences 03/31/2025 Megan Taylor, Educator, Family and Consumer ... headspace. Remove air bubbles, wipe jar rims, add lids and rings, and process at 180 F for 30 minutes. Use ... the entire 30 minutes. This method cannot be used with low-sodium pickles. Spices Fresh whole spices ...