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  1. SNAP-Ed Healthy Cooking Class

    https://franklin.osu.edu/events/snap-ed-healthy-cooking-class-1

    or blankets. There will be food samples and prizes. Admission is free.  Event will be held from 8PM- ... 9PM on July 15, August 12, August 26, and September 16. You may view the event flyer here. ...

  2. SNAP-Ed Healthy Cooking Class

    https://franklin.osu.edu/events/snap-ed-healthy-cooking-class-0

    or blankets. There will be food samples and prizes. Admission is free.  Event will be held from 8PM- ... 9PM on July 15, August 12, August 26, and September 16. You may view the event flyer here. ...

  3. SNAP-Ed Healthy Cooking Class

    https://franklin.osu.edu/events/snap-ed-healthy-cooking-class

    or blankets. There will be food samples and prizes. Admission is free.  Event will be held from 8PM- ... 9PM on July 15, August 12, August 26, and September 16. You may view the event flyer here. ...

  4. Nurturant Grandfathering: Spiritual Work

    https://ohioline.osu.edu/factsheet/HYG-5803

    instance, a grandfather could attend a grandchild’s sporting event or musical recital and celebrate his or ...

  5. Useful Tables: Adjustments and Conversions on Corn and Soybean Parameters

    https://ohioline.osu.edu/factsheet/agf-502

    (hydrated) 22-36 Zinc Sulfate (basic) 55 Zinc Oxide 50–80 Zinc Chelates 6–14 Ammoniated Zinc Complexes 10 ...

  6. 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 ...

  7. 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 ...

  8. Making and Preserving BBQ and Hot Sauces

    https://ohioline.osu.edu/factsheet/hyg-5365

    to 2 hours with frequent stirring. Remove spice bag and fill hot product into clean pint or half-pint ... canning basics for a detailed description about water bath processing canned foods. Alternatively, the ... sauce can be cooled and frozen or simply refrigerated. Refer to the fact sheet on freezing basics for ...

  9. SNAP-Ed Virtual Office Hours

    https://franklin.osu.edu/events/snap-ed-virtual-office-hours-1

    programs? Our SNAP-Ed team is here to help. View the event flyer here.  Join the Zoom session anytime ...

  10. SNAP-Ed Virtual Office Hours

    https://franklin.osu.edu/events/snap-ed-virtual-office-hours-0

    programs? Our SNAP-Ed team is here to help. View the event flyer here.  Join the Zoom session anytime ...

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