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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. 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 ...

  4. 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 ...

  5. 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 ...

  6. 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 ...

  7. 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, ...

  8. 2021 Farm Science Review to be live and in person

    https://fsr.osu.edu/media/news/2021-farm-science-review-be-live-and-person

    because of the pandemic, will return this year to be live and in person for the 59th annual event. The ... host of Farm Science Review, which brings in more than 100,000 people annually. Kress called the event ... a “wonderful opportunity” to explore the latest CFAES research.  Featured at the event will be more than 100 ...

  9. 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 ...

  10. Selecting, Storing, and Serving Ohio Eggplant

    https://ohioline.osu.edu/factsheet/hyg-5517

    possible to prevent a soggy or bitter product. Arrange cut eggplant on a rack, paper towels, or clean ...

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