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  1. Reducing Conflict over Child Support

    https://ohioline.osu.edu/factsheet/FLM-FS-12-99-R10

    them that even though resources are limited, their basic needs will always be met. Don't try to ...

  2. Selecting, Storing, and Serving Ohio Peaches

    https://ohioline.osu.edu/factsheet/HYG-5525

    Canning Basics, HYG-5338 Basics for Canning Fruit, HYG-5343 Freezing Fruits, HYG-5349 Jams, Jellies, and ...

  3. Controlling Non-Native Invasive Plants in Ohio’s Forests: Garlic Mustard (Alliaria petiolata)

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

    When using equipment to control a population, completely clean the equipment to ensure that any seed ...

  4. Selecting the Right Type and Size of Nozzles for Effective Spraying in Orchards and Vineyards

    https://ohioline.osu.edu/factsheet/fabe-534

    recommended on the product’s label when calibrating the sprayer, performing the spraying, and cleaning the ...

  5. Selecting, Storing, and Serving Ohio Eggplant

    https://ohioline.osu.edu/factsheet/hyg-5517

    Arrange cut eggplant on a rack, paper towels, or clean kitchen towels. Sprinkle salt liberally on cut ...

  6. Fathering Your Adolescent: Ways to Strengthen Your Relationship

    https://ohioline.osu.edu/factsheet/HYG-5298

    of events that are out of the routine—recitals, big games, tough classes, romances, breakups, fears, ... physically present at your teen's event, give him or her a call before and after just to let your teen ...

  7. Using Corn for Livestock Grazing

    https://ohioline.osu.edu/factsheet/anr-11

    should be given a grazing area that allows the livestock to efficiently clean up the grazed corn without ... generally clean up the grazing area well. Monitor the field for wastage. If the livestock are not cleaning ...

  8. Selecting, Storing, and Serving Ohio Peas

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

    Canning Basics, HYG-5338 Basics for Canning Vegetables, HYG-5344 Freezing Vegetables, HYG-5333 Drying ...

  9. Food Safety in Gardens

    https://ohioline.osu.edu/factsheet/hyg-1153

    should be cleaned and sanitized before each use. Plastic bags can be used to collect fruits and ... cleaned with soap and water and sanitized with a dilute solution of bleach (1 Tablespoon per gallon of ... Sanitation Pathogens can end up on fresh produce through cross-contamination from dirty surfaces. Harvesting ...

  10. Rotavirus: A Concern for Infants and Young Children

    https://ohioline.osu.edu/factsheet/HYG-5580

    a commercial sanitizer for kitchens or make a sanitizer with 1 teaspoon of 6% chlorine bleach in 1 quart clean ... for at least 20 seconds. Rinse thoroughly. Air dry, or dry your hands with a clean towel or paper ... foods. Clean sinks and counters with paper towels or clean cloths and hot soapy water before and after ...

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