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  1. Food Preservation: Freezing Fruits

    https://ohioline.osu.edu/factsheet/HYG-5349

    Consumer Sciences, Ohio State University Extension Emily Marrison, Educator, Family and Consumer Sciences, ... Ohio State University Extension Freezing fruits is a simple and quick method of preservation. Freezing ... about freezing foods is available through Ohio State University Extension and University of Georgia ...

  2. Blackberry Production Systems in Ohio

    https://ohioline.osu.edu/factsheet/anr-0104

    Extension; and Courtesy Professor, Department of Horticulture and Crop Science; Ohio State University ... Sciences; South Centers, Ohio State University Extension Blackberries (Rubus sp.) can be a profitable cash ... crop for growers in Ohio. There is a strong consumer demand for fresh blackberries due to their good ...

  3. Herbicide Resistance in Waterhemp

    https://ohioline.osu.edu/factsheet/anr-78

    populations Site 9 (glyphosate), most populations, some in eastern Ohio still sensitive Site 14 (PPO), 30 to ... and 14 Enhanced herbicide metabolism: mutations that impart resistance to sites 4, 5 and 27 Ohio ... Ohio State University Extension  Problem: Waterhemp is becoming resistant to everything Waterhemp is ...

  4. Brown Marmorated Stink Bug

    https://ohioline.osu.edu/factsheet/ent-90

    of Entomology, The Ohio State University Jim Jasinski, Professor, Department of Extension, The Ohio ... State University Kelley Tilmon, Associate Professor, Department of Entomology, The Ohio State University ... coloration on the adult of the brown marmorated stink bug. Photo: A. Raudenbush, The Ohio State University ...

  5. Raw Oat Safety

    https://ohioline.osu.edu/factsheet/fcs-1006

    Family and Consumer Sciences, Ohio State University Extension Allison Howell, Doctoral Candidate, ... Department of Food Science and Technology, The Ohio State University Raw oat dishes, such as overnight oats, ... 1 / 2  cup milk (dairy, almond, or cashew milk 1 / 3 to 1 / 2 cup old-fashioned rolled oats 1 / 3 to ...

  6. Abate Animal Heat Stress in Hot Weather

    https://ohioline.osu.edu/factsheet/AEX-151

    Extension Specialist, The Ohio State University Hot weather raises inevitable concerns about heat stress of ... − 14.4) + 46.4 THI = 0.72 (dry bulp temp + wet bulb temp) + 40.6 THI = dry bulb temp + 0.36 dew point temp ... normally animals have no heat stress and are at their Normal state. If the THI is 1–4 degrees higher than ...

  7. Gregory Davis, Ph.D

    https://acel.osu.edu/our-people/gregory-davis-phd

    University, 1993 Ph.D., Extension Education, The Ohio State University, 2004 Leadership and community ... environmental, and economic conditions throughout Ohio. He has also engaged in Extension work through the ... from The Ohio State University, his MPA in political science from Bowling Green State University, and ...

  8. Home Preservation of Fish

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

    Smoked fish should be kept at temperatures under 36 degrees F and used within 14 days. If smoked fish is ... to be kept longer than 14 days, it should be frozen immediately after smoking. Freezing smoked fish ... and refrigerate. Use smoked fish within 14 days. Storing Smoked fish should be kept in the ...

  9. Freezing and Canning Venison

    https://ohioline.osu.edu/factsheet/hyg-5367

    between 34 F and 37 F from seven to 14 days for the process. DO NOT AGE meat harvested during warm weather ... Consumer Sciences, Ohio State University Extension Treva Williams, Extension Educator, Family and Consumer ... Sciences, Ohio State University Extension Care and Handling of Venison This fact sheet serves as a reference ...

  10. Using Pasture Measurement to Improve Your Management

    https://ohioline.osu.edu/factsheet/11-HCS-868

    between measurements we can get an average of how much the forage is growing each day. The Ohio Pasture ... HCS-868 Agriculture and Natural Resources 06/22/2011 Jeff McCu​tcheon, Associate Professor, Ohio ... usually every seven to ten days. The most accurate method used to determine the amount of forage available ...

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