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  1. Food Preservation: Freezing Meat, Poultry, and Game

    https://ohioline.osu.edu/factsheet/HYG-5334

    without losing quality. It is essential to have a clean and sanitized work area when butchering or slicing ... any type of fresh meat. Regular cleaning and sanitizing of the equipment, utensils, and work surfaces ... and plastic cutting boards can be used. Nonporous surfaces are easier to clean and sanitize. Wash them ...

  2. 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. ...

  3. 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 ...

  4. Food Preservation: Canning Meat, Poultry, and Game

    https://ohioline.osu.edu/factsheet/HYG-5330

    everything that touches the meat clean. De-bone red meats. Trim off all gristle, bruised spots, and excess ... either raw or cooked. Pack meat loosely into clean canning jars. Keep precooked meat hot while packing ... Canning Basics (HYG-5338) for instructions on filling and processing recommendations. Poultry, Rabbit or ...

  5. Conference Updates – Registration, Office Closures, and Photo Request

    https://extops.cfaes.ohio-state.edu/newsletter/news-and-notes/november-8-2024/conference-updates-%E2%80%93-registration-office-closures-and

    colleagues from across the state for this two-day event. All of the details – including guest speakers, ... unit, department, or program not covered by a certain area. We appreciate your help in making this event ...

  6. EPN Breakfast Event to Focus on Soil Health – Nov. 12

    https://extops.cfaes.ohio-state.edu/newsletter/news-and-notes/november-8-2024/epn-breakfast-event-focus-soil-health-%E2%80%93-nov-12

    breakfast event on Nov. 12 (7:15-11 a.m.).  Learn more and register here. ...

  7. CFAES Holiday Open Houses – Save the Dates

    https://extops.cfaes.ohio-state.edu/newsletter/news-and-notes/november-8-2024/cfaes-holiday-open-houses-%E2%80%93-save-dates

    Ohio Farm Bureau 4-H Center – Columbus). RSVP for either of these events here. This year, Dean Kress ...

  8. Food Preservation: Preserving Food With Less Sugar

    https://ohioline.osu.edu/factsheet/hyg-5359

    slices into clean, hot pint jars, leaving ½-inch headspace. Cover with boiling hot pickling brine, ... a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner for 10 ... a slotted spoon, fill hot beets and onion slices into clean, hot, pint jars, leaving ½-inch headspace. ...

  9. Intro to Indoor Bonsai Workshop

    https://chadwickarboretum.osu.edu/events/intro-indoor-bonsai-workshop

    Bonsai and Kevin Faris. Event Details You will learn how to repot, prune roots, propagate from cuttings, ... this is a basic skill to direct bonsai's growth. Offering Capacity: 10 Students maximum. All ages ...

  10. Food Preservation: Making and Preserving Sauerkraut

    https://ohioline.osu.edu/factsheet/hyg-5364

    should be washed with warm water and soap. Clean containers not made of food-grade materials can be used ... cold, clean water to remove soil or debris. Cut the head of cabbage into pieces and remove the center ...

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