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  1. Selecting, Storing, and Serving Ohio Greens

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

    Ohio State University Extension Original reviewer: Lydia Medeiros, PhD, RD, Specialist, Ohio State ... University Extension Original author: Barbara A. Brahm, Educator, Family and Consumer Sciences, Ohio State ... Ohio, contact your county educator in agriculture and natural resources at Ohio State University ...

  2. Food Preservation: Basics for Canning Fruit

    https://ohioline.osu.edu/factsheet/HYG-5343

    the water to a vigorous boil. Lower the heat setting to maintain a gentle boil, and start timing. See ... the table at the end of this fact sheet for specific processing times. Add boiling water as needed ... syrup, if desired. Add ½ cup syrup, juice or water to each jar. Pack berries into jars; leave one ...

  3. Where to Have Your Water Tested

    https://ohioline.osu.edu/factsheet/AEX-315

    Center for Water Quality Research, Heidelberg University, 310 E. Market Street, Tiffin, Ohio 44883, (419) ... Horticulture environment water quality where to have your water tested in ohio certified ohio water testing ... Biological Engineering and Water Quality Specialist Jamie Bradbury, Research Assistant Food, Agricultural and ...

  4. Chlorinated Water Sanitation of Leafy Green Vegetables For Fresh Produce Processors

    https://ohioline.osu.edu/factsheet/aex-262

    chlorinated water, allowing for surface contact. Submersion for one minute, in a concentration of 75 to 200 ... and peroxyacetic acid—chlorinated water is the frequently used sanitizer in the fresh produce ... industry. Chlorinated water treatment is cost-effective and easiest to manage among all of the Environmental ...

  5. Drying Fruits and Vegetables

    https://ohioline.osu.edu/factsheet/HYG-5347

    quality and consistent drying of foods, a dehydrator is recommended, especially with unpredictable Ohio ... Pretreatments not only prevent darkening and improve quality; they also cause the destruction of pathogens that ... dried at one time. Blanching is recommended for vegetables, as it stops the enzyme action that controls ...

  6. Rabbit Basics for the Beginner

    https://ohioline.osu.edu/factsheet/4h-31

    Parker Phares, and Travis West Extension Educators, Ohio State University Extension Rabbits are a popular ... Resource Handbook. Columbus: The Ohio State University. Williamson, Dr. Scott. (2009). Making Better ... a breed of rabbit can be a huge challenge for first-time rabbit owners. There are currently 49 breeds of ...

  7. Improving Biomass Properties via Densification and Upgrading

    https://ohioline.osu.edu/factsheet/fabe-6605

    Agricultural and Biological Engineering, The Ohio State University, Wooster Dr. Ajay Shah, Associate Professor, ... Department of Food, Agricultural and Biological Engineering, The Ohio State University, Wooster What is ... Hayforks.com 2021). Round bales are usually cheaper to produce than rectangular ones and shed water more ...

  8. Secondary Injury Prevention: Farming with a Pacemaker

    https://ohioline.osu.edu/factsheet/AEX-981.8-10

    Biological Engineering, The Ohio State University Kent McGuire, Ohio AgrAbility Program Coordinator, ... Agricultural Safety and Health, Food, Agricultural and Biological Engineering, The Ohio State University ... Engineering, The Ohio State University Pacemakers today are designed to interrupt lives as little as possible. ...

  9. Tree Pruning and Ladder Safety for Trainers and Supervisors

    https://ohioline.osu.edu/factsheet/aex-892282

    Dee Jepsen, Program Director, Agricultural Safety and Health, Ohio State University Extension; Michael ... The top of a ladder is not a step and should never be used as a step. Only one person should be on the ... ladder at a time. This ladder is not a general-purpose ladder and should only be used by a landscape ...

  10. Selecting the Best Nozzle for the Job

    https://ohioline.osu.edu/factsheet/fabe-528

    flow rate for a given length of time. One easy method is explained in an OSU Extension publication ... same “flat-fan” category classified as “low-drift.” Research conducted at Ohio State and elsewhere ... Department of Food, Agricultural and Biological Engineering, The Ohio State University; and Dr. Robert ...

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