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  1. Food Preservation: Quick-Process Pickles

    https://ohioline.osu.edu/factsheet/hyg-5345

    Sciences/4-H, Ohio State University Extension Quick-process pickles differ from fermented pickles because the ... pickles are ideal for those who want to make pickles, start to finish, in a few days. However, the flavor ... 2 tablespoons whole mixed pickling spice 3 tablespoons whole mustard seed (1–2 teaspoons per pint jar) 14 heads ...

  2. Box Tree Moth: Range and Spread

    https://ohioline.osu.edu/factsheet/ent-0099

    F. Boggs, Agricultural and Natural Resources Educator and Assistant Professor, The Ohio State ... Educator, The Ohio State University Extension, Medina County Amy K. Stone, Agricultural and Natural ... Resources Educator, The Ohio State University Extension, Lucas County Kayla I. Perry, Assistant Professor of ...

  3. Food Preservation: Pasteurization of Raw Milk for Home Consumption

    https://ohioline.osu.edu/factsheet/hyg-5817

    Specialist, Dairy Management and Precision Livestock, Ohio State University Extension Pasteurization is the ... states, including Ohio, have laws requiring the pasteurization of milk sold directly to the consumer. The ... purpose of such laws is to protect the health of the consumer. Dairy farm families and others who milk ...

  4. Food Preservation: Making and Preserving Sauerkraut

    https://ohioline.osu.edu/factsheet/hyg-5364

    written December 14, 2017, by Treva Williams, Extension Educator, Family and Consumer Sciences, Ohio State ... Sciences, Ohio State University Extension Sauerkraut is a mixture of salt and shredded cabbage that is ... University Extension; Abigail Snyder, Field Specialist, Family and Consumer Sciences, Ohio State University ...

  5. The Art (and Science) of Letting Go: Mastering Delegation for Better Results

    https://ohioline.osu.edu/factsheet/aede-0029

    John Foltz, Professor Emeritus, The Ohio State University; and Dean Emeritus, College of Agricultural ...

  6. Food Preservation: Basics for Canning Fruit

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

    Environmental Sciences; Ohio State University Extension Katharine Shumaker, Educator, Family and Consumer ... Sciences, Ohio State University Extension Fruits can be canned using the boiling water bath method because ... some fruits in a pressure canner.   For more information on food preservation, visit the Ohio State ...

  7. Harvesting and Reproduction Methods for Ohio Forests

    https://ohioline.osu.edu/factsheet/f-47

    Field Specialist, Ohio State University Extension Kathy Smith, Program Director, Forestry; College of ... Food, Agricultural, and Environmental Sciences; Ohio State University Extension Nearly eight million ... acres, or 30%, of Ohio’s land area are forested. These forests provide a variety of benefits including ...

  8. Growth Dynamics and Yield Assessment of Five Jerusalem Artichoke Varieties in Wooster, Ohio

    https://ohioline.osu.edu/factsheet/anr-0170

    farms and then evaluated in raised beds in Wooster, Ohio during the 2024 growing season. All sunchoke ... Wooster, Ohio. Dwarf Sunray exhibited the highest growth rate despite being advertised as a dwarf variety, ... College of Food, Agricultural, and Environmental Sciences, The Ohio State University Florence Sessoms, ...

  9. Bird Flu: Health, Nutrition, and Food Safety in the Face of an Outbreak

    https://ohioline.osu.edu/factsheet/fcs-1010

    Center of Animal Health, Animal Sciences, CFAES, The Ohio State University Alicyn Dickman, MDN, RD, PhD ... student, OSUN Interdisciplinary Program in Human Nutrition, The Ohio State University Melanie L. Lewis ... Ivey, PhD, Associate Professor; Department of Plant Pathology, The Ohio State University Sanja Ilic, ...

  10. CARTEENS Class

    https://franklin.osu.edu/events/carteens-class-128

    noon on the day of the event, as there is always a waiting list. Cancellations and date changes are ...

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