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  1. Food Preservation: Making and Preserving Barbecue and Hot Sauces

    https://ohioline.osu.edu/factsheet/hyg-5365

    about 1½–2 hours with frequent stirring. Remove the spice bag and fill hot product into clean, hot jars, ... leaving ½-inch headspace. Wipe the rims of jars with a dampened, clean paper towel; apply a two-piece, ... the fact sheet on canning basics for a detailed description of water bath-processing canned foods. ...

  2. Food Preservation: Quick-Process Pickles

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

    product. To reduce darkening, tie whole spices loosely in a clean white cloth or cheesecloth bag, then ... Add mixed pickling spices tied in a clean white cloth. Heat to boiling. Fill jars with cucumbers. Add ...

  3. Understanding the Risk of Salmonella Dublin in Dairy-Beef Operations

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-27-issue-2/understanding-risk-salmonella-dublin-dairy-beef

    includes maintaining proper cleaning and disinfection of calf housing areas, using separate protective ...

  4. Food Preservation: Basics for Canning Vegetables

    https://ohioline.osu.edu/factsheet/HYG-5344

    above. Equipment Pressure Canner The pressure canner is a large pot with a tight­-fitting lid, a clean ... jars from canners knives cutting boards a timer or a clock clean cloths and towels hot pads Filling ... Jars Raw-Pack Method When vegetables are raw packed, they are cleaned but not heated. Then, they are ...

  5. Attributes and Considerations for the Use of Cereal Rye as a Cover Crop

    https://ohioline.osu.edu/factsheet/anr-0168

    seeds’ light weight, it can also be difficult to clean out of equipment, resulting in seed dispersal to ...

  6. Controlling Non-Native Invasive Plants in Ohio Forests: Japanese Stiltgrass

    https://ohioline.osu.edu/factsheet/F-70-11

    inspected and cleaned on a regular basis. When possible, mow non-infested areas prior to mowing areas with ... known stiltgrass populations. Loggers and other contractors should be required to sanitize equipment ... can be spread by foot traffic, horses, and recreational equipment, cleaning boots and equipment can ...

  7. Growth, Harvest, and Serving of Jerusalem Artichoke (Sunchoke)

    https://ohioline.osu.edu/factsheet/anr-0167

    cold storage conditions (Sennoi & Puttha, 2021) or after several frost events if the tubers remain ... should be cleared from the soil surface to establish a clean working area. Second step.  A small shovel ...

  8. How and Why to Hire an Arborist

    https://ohioline.osu.edu/factsheet/hyg-1032

    When these types of events happen, nonprofessionals see a chance to earn some quick money. Shoddy work ... be responsible for clean-up? Does this include stump removal? Is this the total price? What are the ...

  9. Periodical Cicadas in Ohio

    https://ohioline.osu.edu/factsheet/ENT-58

    affected and noted that the overall result is “a minor natural pruning event.” Despite the aesthetic ...

  10. Botulism: What You Don't See or Smell Can Still Hurt You

    https://ohioline.osu.edu/factsheet/HYG-5567-11

    an area, clean all surfaces with a chlorine/water solution (one tablespoon of bleach per gallon of ... water).. Then boil any sponges or cloths used for clean-up to destroy the toxin. Finally, discard the ... sponges or clean-up cloths. Do not give honey or foods with honey to infants under one year of age. ...

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