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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 ... needed.  Thoroughly crush berries using a potato masher, food processor, clean hands, etc.   Add ⅔ cup of ... liquid measuring cup. Add crushed strawberries to bowl. Stir for 3 minutes. Ladle jam into clean freezer ...

  2. Urban October 2021

    https://extops.cfaes.ohio-state.edu/newsletter/news-and-notes/august-18-2021/urban-october-2021

    88 counties, including the metro areas. This year’s Urban October plans include: Kick-off event for ...

  3. Key Mastitis Control Points for Best Milk Quality

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-23-issue-4/key-mastitis-control-points-best-milk-quality

    cfu/mL suggest potential problems with cleaning and sanitation of the milking machine, poor pre-milking ... pasteurization. High LPC numbers can be associated with improper sanitizing practices, unclean equipment, high ... SC. NMC Regional Meeting Proceedings, 1997. Point #2: Maintenance of clean and comfortable ...

  4. Selecting, Storing, and Serving Ohio Potatoes

    https://ohioline.osu.edu/factsheet/hyg-5529

    nutritious. The basic types of potatoes are long and round whites, yellow, russets, and round reds. In Ohio, ... University Extension, or a master gardener volunteer. Selection Potatoes should be fairly clean and firm. ... brush to clean. Give special attention to cleaning around blemishes and indentations. Remove bad spots. ...

  5. OSU Extension COVID-19 Frequently Asked Questions

    https://extops.cfaes.ohio-state.edu/about-operations/osu-extension-covid-19-information/osu-extension-covid-19-frequently-asked

    OSU Extension (including 4-H youth events and club meetings), follow local guidance (i.e., local ... health and safety guidance is still in effect, such as physical distancing and sanitizing.   Again, local ... are more stringent requirements.  Please include this message in your pre-meeting/event ...

  6. Selecting, Storing, and Serving Ohio Onions

    https://ohioline.osu.edu/factsheet/hyg-5524

    clean, hard, well-shaped onions with dry skins that crackle. Do not select onions with a thick, woody, ... the following fact sheets: Canning Basics, HYG-5338 Basics for Canning Vegetables, HYG-5344 Freezing ...

  7. MS Office Short Courses Now Available

    https://extops.cfaes.ohio-state.edu/newsletter/news-and-notes/august-2-2021/ms-office-short-courses-now-available

    MS Office courses in late August and September. The topics include several levels of Excel, basic ...

  8. Selecting, Storing, and Serving Ohio Greens

    https://ohioline.osu.edu/factsheet/hyg-5519

    with paper towels, a clean kitchen towel, or spun in a salad spinner to remove excess moisture. Greens ... Basics, HYG-5338 Basics for Canning Vegetables, HYG-5344 Freezing Vegetables, HYG-5333 Drying Fruits and ...

  9. Selecting, Storing, and Serving Ohio Pears

    https://ohioline.osu.edu/factsheet/HYG-5526

    Ohio State University Extension office for the following fact sheets: Canning Basics, HYG-5338 Basics ...

  10. Selecting, Storing, and Serving Ohio Peppers

    https://ohioline.osu.edu/factsheet/hyg-5528

    redepositing of dirt and residues. Use a soft brush to clean peppers if needed. To prepare, place the pepper on ... the following fact sheets: Canning Basics, HYG-5338 Basics for Canning Vegetables, HYG-5344 Freezing ...

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