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Soil Carbon Sequestration—Fundamentals
https://ohioline.osu.edu/factsheet/AEX-510
increasing the frequency of extreme weather events. Most climate models predict that if global warming ...
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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 ...
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Using Cover Crops to Convert to No-till
https://ohioline.osu.edu/factsheet/SAG-11
Chapter 6: Basic concepts: soil organisms. In Soils: Genesis and Morphology. Cambridge University Press, ...
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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 ...
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Instant Pot Workshop at Worch Memorial Library
https://darke.osu.edu/events/instant-pot-workshop-worch-memorial-library
this interactive class, where we learn the basic functions of an electronic programmable pressure ... cooker, how to clean and store, and prepare a simple dish. Thursday, March 3 rd, 10:00 – 11:00 AM Worch ...
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Selecting, Storing and Serving Ohio Carrots
https://ohioline.osu.edu/factsheet/hyg-5514
University Extension office for the following fact sheets: Canning Basics, HYG-5338 Basics for Canning ...
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Hepatitis A: A Virus that Causes Foodborne Illness
https://ohioline.osu.edu/factsheet/HYG-5579
with a clean towel or paper towel. Wash hands with warm soapy water before and after handling raw ... hot water and soap after contact with raw foods. Clean sinks and counters with paper towels or clean ... cutting board is not made of wood, you can put it into the dishwasher. Sanitize all food preparation ...
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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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Coping with Canada Geese: Conflict Management and Damage Prevention Strategies
https://ohioline.osu.edu/factsheet/W-3
wary of the locale where the event occurred. Hunting increases the success of subsequently used hazing ...
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Advancements in Technology for Reduction of Pesticides Used in Orchards and Vineyards
https://ohioline.osu.edu/factsheet/fabe-538
when calibrating the sprayer, doing the actual spraying, and cleaning the equipment. The following ...