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  1. Selecting, Storing, and Serving Ohio Strawberries

    https://ohioline.osu.edu/factsheet/HYG-5531

    looking, and fully attached. Berries should be dry and clean. Medium to small berries usually have better ... clean hands, etc.   Add ⅔ cup of sugar and 2 tablespoons of instant pectin to a large bowl. Stir to mix. ... Ladle jam into clean freezer jars leaving ½-inch from the top of the juice to the top of the jar rim. ...

  2. Selecting, Storing, and Serving Ohio Onions

    https://ohioline.osu.edu/factsheet/hyg-5524

    (red, white, and yellow)  - Select bright, clean, hard, well-shaped onions with dry skins that crackle. ... the following fact sheets: Canning Basics, HYG-5338 Basics for Canning Vegetables, HYG-5344 Freezing ...

  3. Graduate Exit Seminar via Zoom- Elizabeth Ames

    https://senr.osu.edu/events/graduate-exit-seminar-zoom-elizabeth-ames

    10:00 a.m. Elizabeth will present, "Linking events across the annual cycle, in a Neotropical migratory ... birds complete the stages of the annual cycle in areas thousands of kilometers apart and events in one ... location can influence subsequent events in another location. Understanding these “carry-over effects” is ...

  4. Selecting, Storing, and Serving Ohio Peaches

    https://ohioline.osu.edu/factsheet/HYG-5525

    the following fact sheets: Canning Basics, HYG-5338 Basics for Canning Fruit, HYG-5343 Freezing ...

  5. Selecting, Storing, and Serving Ohio Peas

    https://ohioline.osu.edu/factsheet/hyg-5527

    University Extension office for the following fact sheets: Canning Basics, HYG-5338 Basics for Canning ...

  6. Selecting, Storing, and Serving Ohio Greens

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

    into the vegetable. Fresh greens can be eaten raw if washed and then  dried with paper towels, a clean ... the following fact sheets: Canning Basics, HYG-5338 Basics for Canning Vegetables, HYG-5344 Freezing ...

  7. Selecting, Storing, and Serving Ohio Potatoes

    https://ohioline.osu.edu/factsheet/hyg-5529

    low in calories, and nutritious. The basic types of potatoes are long and round whites, yellow, ... Selection Potatoes should be fairly clean and firm. A smooth and regular shape results in less waste when ... absorb into the vegetable. Gently scrub potatoes with a vegetable brush to clean. Give special attention ...

  8. Selecting, Storing, and Serving Ohio Grapes

    https://ohioline.osu.edu/factsheet/HYG-5518

    University Extension office for the following fact sheets: Canning Basics, HYG-5338 Basics for Canning Fruit, ...

  9. Energy and Sustainability Program Coordinator

    https://epn.osu.edu/jobs/675

    regional partners in advancing clean energy goals, and support broader sustainability programs addressing ... a regional resource on best practices, policies, and programs that advance clean energy, reduce emissions, ...

  10. Selecting, Storing, and Using Fresh Herbs

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

    for immediate use unless they are to be dried or frozen. Herbs should be fresh, clean, and free of ...

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