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  1. Using Ice to Protect Outdoor-Growing Plants against Frosts and Freezes

    https://ohioline.osu.edu/factsheet/hyg-1262

    for ice, and intermediate for liquid. When changing from one state to another, water either requires ... HYG-1262 09/15/2016 Dr. Claudio Pasian, Floriculture Extension Specialist, The Ohio State ... basic high school physics. Figure 5 is an illustration representing the three possible states of water ...

  2. Management Considerations for the Cribbing Horse

    https://ohioline.osu.edu/factsheet/anr-89

    & Management, Ohio State ATI Note: This article was originally peer reviewed and published through ... crib (Waters, et al., 2002). Additionally, reduced risk of cribbing is associated with more time spent ... ANR-89 Agriculture and Natural Resources 08/03/2020 Sara L. Mastellar, PhD, Equine Faculty, Ohio ...

  3. 4-H Volunteer/Club Advisor Orientation

    https://franklin.osu.edu/events/4-h-volunteerclub-advisor-orientation

    Advisors must be screened Ohio 4-H Volunteers. This process takes several steps. One of which is to attend ...

  4. Use of Forage Chicory in a Small Ruminant Parasite Control Program

    https://ohioline.osu.edu/factsheet/VME-31

    a grazing area and the timing of animal movement is important. Ohio On-Farm Results During the 2009 and 2010 ... Agriculture and Natural Resources, Ohio State University Extension, Morrow County Rory Lewandowski, MS, ... Extension Educator, Agriculture and Natural Resources, Ohio State University Extension, Wayne County William ...

  5. Home Preservation of Fish

    https://ohioline.osu.edu/factsheet/hyg-5351

    ¼ cup lemon juice with 1¾ cups water. Dissolve one packet unflavored gelatin in ½ cup of the lemon juice ... 0 degrees F) Type of Fish For Maximum Quality Maximum Storage Time Fat* 3 Months 9 Months Lean** 6 Months 12 ... will not improve the quality of an already deteriorating product. Canning smoked fish is not ...

  6. Smart Eating for Healthy Aging

    https://ohioline.osu.edu/factsheet/ss-207-06

    Family and Consumer Sciences, Ohio State University Extension Revised 2005: Christine Wisler, Dietetic ... Intern, Department of Human Nutrition, The Ohio State University Revised 2005: Abbey Mens, Dietetic ... Intern, Department of Human Nutrition, The Ohio State University Nutrition needs change with age. Some ...

  7. Joint Economic Development Districts

    https://ohioline.osu.edu/factsheet/cdfs-1560

    Professor and Interim Assistant Director, Community Development, Ohio State University Extension Author ... 2021: Gwynn Stewart, MS, Educator, Community Development, Ohio State University Extension–Noble County ... water or sewer services to all or part of the proposed JEDD under certain agreements (Ohio Legislative ...

  8. Whole Farm Planning Model

    https://ohioline.osu.edu/factsheet/anr-52

    available through Ohio State University Extension offices to help farm operations plan for the future. ... take time to adequately plan for all facets of their business. Farm families are encouraged to adopt ... Agriculture and Food Business Analysis An analysis of the current state of the farm should be conducted to ...

  9. Inoculants and Soil Amendments for Organic Growers

    https://ohioline.osu.edu/factsheet/SAG-17

    McSpadden Gardener, Department of Plant Pathology, The Ohio State University Some non-seed inputs can be ... composting facility at The Ohio State University/OARDC. Photo credit: Frederick Michel, OSU/OARDC. Composts ... The Ohio State University. Table 1. Some examples of the many OMRI-Approved Inoculants and Soil ...

  10. Canning Tomatoes

    https://ohioline.osu.edu/factsheet/HYG-5336

    both boiling water bath and pressure processing times are given (see Tables 2 and 3), recent research ... tomatoes. Add hot water to cover, leaving one-half inch of headspace. Adjust lids and process jars as ... Processing Times for Tomatoes in a Boiling Water Canner Product Style of Pack Jar Size Minutes of Processing ...

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