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  1. 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 ...

  2. 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, ...

  3. Selecting, Storing, and Serving Ohio Peppers

    https://ohioline.osu.edu/factsheet/hyg-5528

    vegetable. Lift vegetables from water to prevent redepositing of dirt and residues. Use a soft brush to clean ... your local Ohio State University Extension office for the following fact sheets: Canning Basics ... , HYG-5338 Basics for Canning Vegetables, HYG-5344 Freezing Vegetables, HYG-5333 Drying Fruits and ...

  4. Selecting, Storing, and Serving Ohio Squash and Pumpkin

    https://ohioline.osu.edu/factsheet/hyg-5530

    inserted into the middle of the loaf comes out clean. Note: To bake muffins instead of a loaf, spray ... your local OSU Extension office for the following fact sheets: Canning Basics, HYG-5338 Basics for ...

  5. Selecting, Storing, and Serving Ohio Sweet Corn

    https://ohioline.osu.edu/factsheet/hyg-5516

    Canning Basics, HYG-5338 Basics for Canning Vegetables, HYG-5344 Freezing Vegetables, HYG-5333 Drying ...

  6. Selecting, Storing and Serving Ohio Carrots

    https://ohioline.osu.edu/factsheet/hyg-5514

    Canning Basics, HYG-5338 Basics for Canning Vegetables, HYG-5344 Freezing Vegetables, HYG-5333 Drying ...

  7. Selecting, Storing, and Serving Ohio Cherries

    https://ohioline.osu.edu/factsheet/HYG-5515

    following fact sheets: Canning Basics, HYG-5338 Basics for Canning Fruit, HYG-5343 Freezing Fruits, HYG-5349 ...

  8. Selecting, Storing, and Serving Ohio Broccoli, Brussels Sprouts, and Cauliflower

    https://ohioline.osu.edu/factsheet/hyg5512

    purple is common and presents no danger or flavor problems. Heads should be clean, firm, and compact with ...

  9. Selecting, Storing, and Serving Ohio Beets

    https://ohioline.osu.edu/factsheet/hyg-5510

    Canning Basics, HYG-5338 Basics for Canning Vegetables, HYG-5344 Freezing Vegetables, HYG-5333 Drying ...

  10. Selecting, Storing, and Serving Ohio Beans

    https://ohioline.osu.edu/factsheet/hyg-5509

    fact sheets: Canning Basics, HYG-5338 Basics for Canning Vegetables, HYG-5344 Freezing Vegetables, ...

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