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  1. Selecting, Storing, and Serving Ohio Greens

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

    or contact your local Ohio State University Extension office for the following fact sheets: Canning ... Consumer Sciences (website). Accessed June 28, 2021.  U.S. Department of Agriculture. n.d. “MyPlate, U.S ...

  2. Selecting, Storing, and Using Fresh Herbs

    https://ohioline.osu.edu/factsheet/hyg-5520

    last for up to a week stored in this manner. Tips about frozen herbs Freeze herbs at their peak ... textural changes that occur after freezing, use frozen herbs in cooked dishes. Tips about dried herbs Dried ... following fact sheet: Preserving Herbs: Freezing and Drying, HYG-5360 References Paur, Ingvild, Monica H. ...

  3. Selecting, Storing, and Serving Ohio Beans

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

    fact sheets: Canning Basics, HYG-5338 Basics for Canning Vegetables, HYG-5344 Freezing Vegetables, ... HYG-5333 Drying Fruits and Vegetables, HYG-5347 References FoodData Central. n.d. U.S. Department of ... Rodgers. 2015–2020. Dietary Guidelines for Americans 2015–2020 Eighth Edition. Washington, D.C.: U.S ...

  4. Selecting, Storing, and Serving Ohio Asparagus

    https://ohioline.osu.edu/factsheet/hyg-5508

    ohioline.osu.edu or contact your local Ohio State University Extension office for the following fact sheets: ... University Extension, March 18, 2019. extension.sdstate.edu/asparagus-season. FoodData Central. n.d. U.S ... Americans 2015–2020 Eighth Edition. Washington, D.C.: U.S. Department of Health and Human Services and U.S ...

  5. New Commercial Applicator Training

    https://agnr.osu.edu/events/new-commercial-applicator-training

    New Commercial Applicator Training Registration Deadline: Wednesday, August 11, 2021 Cost: $35- ...

  6. What Schools Need to Know to Enhance School-Family Engagement within their Grandfamily Communities

    https://ohioline.osu.edu/factsheet/hgy-5810

    Field Specialist, Family Wellness, Family and Consumer Sciences, Ohio State University Extension There ... 2020; Peterson, 2017). In this fact sheet, the term schools will refer broadly to teachers, ... outcomes and individualized educational plan (i.e., IEP), when applicable, not to mention simply enrolling ...

  7. Selecting, Storing, and Serving Ohio Blueberries, Blackberries, and Raspberries

    https://ohioline.osu.edu/factsheet/HYG-5511

    following fact sheets: Drying Fruits and Vegetables, HYG-5347 Preserving Pie Fillings, HYG-5355 Basics for ... Preserving Uncooked Jams and Jellies, HYG-5348 References FoodData Central. n.d. U.S. Department of ... Rodgers. Dietary Guidelines for Americans 2015–2020 Eighth Edition. Washington, D.C.: U.S. Department of ...

  8. Selecting, Storing, and Serving Ohio Squash and Pumpkin

    https://ohioline.osu.edu/factsheet/hyg-5530

    and 4–6 inches in diameter. After it’s cooked in water for about 30 minutes its flesh separates into ... preserving squash, contact your local OSU Extension office for the following fact sheets: Canning Basics, ... Vegetables, HYG-5347 References FoodData Central. n.d. U.S. Department of Agriculture (website), accessed July ...

  9. Selecting, Storing, and Serving Ohio Peppers

    https://ohioline.osu.edu/factsheet/hyg-5528

    the following fact sheets: Canning Basics, HYG-5338 Basics for Canning Vegetables, HYG-5344 Freezing ... Farm Bureau, 2015.  ofbf.org/whats-in-season/peppers-bell.  FoodData Central. n.d. U.S. Department of ...

  10. Wood Destroying Insect Inspection Training Webinar

    https://agnr.osu.edu/events/wood-destroying-insect-inspection-training-webinar-0

    therefore requires the inspectors to obtain an Ohio Commercial Pesticide Applicator License. Additionally, ... the inspector is required to attend a mandatory training provided by Ohio State University Extension ...

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