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  1. First-aid Kits

    https://ohioline.osu.edu/factsheet/aex-591112

    balls for cleaning wounds or applying medication Splints ¼ inch thick, ½ inch wide, 12-15 inches long ... container for cleaning Ice packs (chemical ice bags) to use to reduce swelling Insect bite kit Several pairs ...

  2. Food Preservation: Canning Soup

    https://ohioline.osu.edu/factsheet/hyg-5340

    pasta, rice, flour, cornstarch, arrowroot All soups MUST be pressure canned. Refer to the Canning Basics ... some examples. There are four basic steps. Decide what kind of soup “base” you want to make. Determine ... Basics for Canning Vegetables fact sheet (HYG-5344). Be sure to check for proper size of vegetable ...

  3. Rototillers and Two-Wheeled Tractors

    https://ohioline.osu.edu/factsheet/aex-79036

    of power in a small package and are more than capable of causing injury or death. By following basic ... designed to be operated. • Be aware of bystanders in the event of thrown objects, and keep a safe distance. ...

  4. Preventing Falls for Trainers and Supervisors

    https://ohioline.osu.edu/factsheet/aex-892243

    openings. They can trip over obstructions or lose their footing on slippery surfaces. Some basic guidelines ... can help prevent falls. Housekeeping Add rubber mats to smooth-finished concrete floors. Clean up ...

  5. Winter and Your Backyard Chickens

    https://ohioline.osu.edu/factsheet/anr-66

    Increase Bedding To prepare the coop for winter, remove all used bedding and clean the coop prior to adding ... clean the coop more often and regularly adjust, mix, or fluff the bedding levels to provide a warm and ... should be 1½ to 3 inches in diameter.  If you notice frostbite on a chicken, there are some basic ...

  6. Assessing Effects of Uneven Emergence on Corn Yields

    https://ohioline.osu.edu/factsheet/agf-122

    contact due to cloddy soils, (3) inability of no-till coulters to slice cleanly through surface residues, ...

  7. Fruits and Vegetables Are a Convenience for Busy People!

    https://ohioline.osu.edu/factsheet/HYG-5302

    options such as pre-cut, cleaned and packaged fresh fruit and vegetables. Frozen, diced or canned fruits ...

  8. Food Preservation: Basics for Canning Fruit

    https://ohioline.osu.edu/factsheet/HYG-5343

    spatula around the inside of the jar walls. If needed, add more liquid. Wipe the jar rim with a clean ... immediately into sterile pint or quart jars, or fill into clean, hot half-gallon jars, leaving one-fourth inch ... preservation canning fruit basics for canning fruit canning fruit juice pressure canner standard canning jars ...

  9. Phomopsis Leaf Blight and Fruit Rot of Strawberry

    https://ohioline.osu.edu/factsheet/plpath-fru-18

    appear to be highly susceptible to leaf blight at your location should be avoided. Sanitation: Removal of ...

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

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

    or until a toothpick inserted into the middle of the loaf comes out clean. Note: To bake muffins ... preserving squash, contact your local OSU Extension office for the following fact sheets: Canning Basics ... , HYG-5338 Basics for Canning Vegetables, HYG-5344 Freezing Vegetables, HYG-5333 Drying Fruits and ...

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