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  1. Food Preservation: Preserving Water for Emergency Use

    https://ohioline.osu.edu/factsheet/hyg-5354

    person needs to drink at least 2 quarts of water per day (more in warmer climates). Additional clean ... clean, hot water and detergent. Rinse well with hot water after washing. Containers can also be washed in ... the dishwasher using the sanitize cycle.   A good way to store water is to put the containers in ...

  2. Corn Silage Price, Processing, Performance, and Preparation

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-25-issue-4/corn-silage-price-processing-performance-and

    dry chemical and a water cannon foaming agent extinguisher on board. Clean and replace worn out ...

  3. Preserving Uncooked Jams and Jellies

    https://ohioline.osu.edu/factsheet/HYG-5348

    refer to the specific manufacturer's website for recipes. Equipment and Containers Basic equipment ... cup of jam or jelly and stir until well blended (about 3 minutes). Pour into clean containers. Cover ... and stir until thoroughly blended (about 2–3 minutes). Pour into clean containers. Cover with tight ...

  4. Freeze Symptoms and Associated Yield Loss in Soft Red Winter Wheat

    https://ohioline.osu.edu/factsheet/anr-93

    a freeze event. (Photo: Douglas Alt, 2020)   Figure 4. At Feekes 6 growth stage, freeze injury causes ... of freezing temperatures at Feekes 10.5.1. (Photo: Douglas Alt, 2020) Scouting After a freeze event ...

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

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

    equipment can rapidly spread stiltgrass, it is imperative that equipment is inspected and cleaned on ... populations, and require loggers and other contractors to sanitize equipment prior to moving on to your ... traffic, horses, and recreational equipment, boot and equipment cleaning can help to limit the spread of ...

  6. Freezing and Canning Venison

    https://ohioline.osu.edu/factsheet/hyg-5367

    chlorine bleach for this purpose rather than the scented varieties. For cleaning and sanitizing equipment ... would hold heat which could cause the meat to spoil. Transporting the meat: Wrap the carcass in a clean ... canning, refer to the “Canning Basics” fact sheet at ohioline.osu.edu/factsheet/HYG-5338. Strips, Cubes, or ...

  7. Proper Use of Ladders

    https://ohioline.osu.edu/factsheet/aex-59179

    slip-resistant rubber or plastic feet       Basic Steps That Should Be Taken Before Climbing a Ladder Ladder ...

  8. Yersinia Enterocolitica: A Rare but Important Food Safety Concern for Young Children and Immune-compromised Individuals

    https://ohioline.osu.edu/factsheet/HYG-5574-11

    Yersinia species bacteria. Cleaning and sanitizing while handling meat, poultry, or seafood will prevent ... washed with hot water and soap after contact with raw poultry, meat, and seafood. Clean sinks and ... counters with paper towels or clean cloths and hot, soapy water before and after cooking food. Keep foods ...

  9. Pruning and Care of Tree Wounds

    https://ohioline.osu.edu/factsheet/HYG-3311-09

    damage. There are some caveats to these basic recommendations depending upon the type of tree. Examples ... limbs. Sharp implements that produce a clean cut will result in faster callus formation and healing. As ...

  10. Fungus Gnats

    https://ohioline.osu.edu/factsheet/ENT-59

    building. Inside, insecticides are not usually necessary for control, as exclusion, sanitation, and potted ...

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