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  1. Who in the world is the CFAES Alumni Society Board?

    https://advancement.cfaes.ohio-state.edu/newsletter/cfaes-connect/august-2021/who-world-cfaes-alumni-society-board

    meets quarterly in addition to holding events throughout the year. Get to know a few of our board ...

  2. 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 ...

  3. Mold Has Grown on Your Food: What Should You Do?

    https://ohioline.osu.edu/factsheet/hyg-5592

    mold growth in your canned foods? Kitchen sanitation and ingredient quality are two factors. Mold ... spores are often airborne and spoilage may occur sporadically, but maintaining a clean work space and ...

  4. Viral Diseases of Plants

    https://ohioline.osu.edu/factsheet/plpath-gen-5

    For cutting, grafting or propagating seedlings vegetatively, use cleaner or sanitized tools and ... clean tissue is then used as a propagative source, allowing large-scale production of virus-free plants. ... plant material are kept out of the new virus-clean plantings, subsequent reinfection is unlikely, ...

  5. 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 ...

  6. Dr. Bain Wilson

    https://ansci.osu.edu/our-people/dr-bain-wilson

    Virginia State Feed Association Conference. Roanoke, Virginia. February 14, 2018.  “Basic livestock ...

  7. Canning Meat, Poultry and Game

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

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

  8. Exploring Animal and Meat Sciences

    https://ansci.osu.edu/courses/meatsci-1100

    MEATSCI 1100 Basic understanding of animal and meat sciences and opportunities for undergraduate ...

  9. 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 ...

  10. Selecting, Storing, and Serving Ohio Peas

    https://ohioline.osu.edu/factsheet/hyg-5527

    following fact sheets: Canning Basics, HYG-5338 Basics for Canning Vegetables, HYG-5344 Freezing Vegetables, ...

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