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  1. What To Do When Your Freezer Stops

    https://ohioline.osu.edu/factsheet/HYG-5357

    a plan in place will be helpful when or if you are ever in doubt about whether the food in your freezer ... opening the freezer door. If your freezer is full, it will keep items frozen for about 48 hours. If the ... freezer/locker in the area, check on available storage space and costs. What about a friend, neighbor or local ...

  2. Preserving Pie Fillings

    https://ohioline.osu.edu/factsheet/hyg-5355

    controlling the safety and storage stability of the fillings. A Note About Thickeners “Clear Jel®” is ... Yield:  About 7 quarts Procedure:  Combine all ingredients listed in Table 5 in a large saucepan. Cook ... slowly, stirring often, until tender and slightly thickened (about 35 to 40 minutes). Fill jars with hot ...

  3. Preserving Uncooked Jams and Jellies

    https://ohioline.osu.edu/factsheet/HYG-5348

    jam or jelly. Stir well until sugar is dissolved (about 3 minutes). Add 1½ teaspoons liquid pectin per ... cup of jam or jelly and stir until well blended (about 3 minutes). Pour into clean containers. Cover ... 2 tablespoons sugar for each cup of jam or jelly. Stir well until dissolved (about 3 minutes). Measure ...

  4. Canning Tomato Products

    https://ohioline.osu.edu/factsheet/HYG-5337

    Canning Tomato Juice About 23 pounds of tomatoes are needed per canner load of 7 quarts; 14 pounds will ... trim off bruised or discolored portions. To prevent juice from separating, quickly cut about 1 pound of ... reaches desired consistency. Volume is reduced by about one-third for thin sauce, or by one-half for thick ...

  5. Preserving Food With Less Sugar

    https://ohioline.osu.edu/factsheet/hyg-5359

    mustard seed 1 tablespoon whole allspice 1 tablespoon celery seed 4 one-inch cinnamon sticks Yield: About ... About 8 pints Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to ... until tender (about 25 to 30 minutes). Caution: Drain and discard liquid. Cool beets. Trim off roots and ...

  6. Canning Basics

    https://ohioline.osu.edu/factsheet/HYG-5338

    microorganisms are all around us. Many are beneficial; others are harmful. All foods contain microorganisms, the ... Depressurization of older canner models should be timed. Standard size, heavy-walled canners require about 30 ... about 5 years from date of manufacture. The gasket compound in older unused lids may fail to seal on ...

  7. Guidelines for Choosing a Soil Analytical Laboratory

    https://ohioline.osu.edu/factsheet/HYG-1133

    HYG-1133 Agriculture and Natural Resources 01/26/2017 Keith A. Diedrick, Formerly Soil Fertility ... so it is important for growers to investigate these laboratories by obtaining information about their ... about their NAPT results. Other Clients A potential client should ask the laboratory to provide the ...

  8. Role of Soil Fungus

    https://ohioline.osu.edu/factsheet/anr-37

    plants form symbiotic mycorrhizae fungi relationships by forming hyphae networks. The hyphae are about ... Deuteromycota. Zygomycota are less than 1,000 species and are mostly common bread molds. Ascomycetes have about ... have a F:B ratio of 0.1 to 0.3 with soils that are high in nitrogen, low carbon, neutral pH, and with ...

  9. Ohio Trees for Bees

    https://ohioline.osu.edu/factsheet/ent-71

    Education, Department of Entomology, The Ohio State University Many people are concerned about the health and ... and/or Intro-duced Season of Bloom About This Tree 1 Acer spp. Maple, Boxelder PN Na,I ESP, SP Silver and ...

  10. Quick-Process Pickles

    https://ohioline.osu.edu/factsheet/hyg-5345

    firmer pickles) Yield: About 7 to 9 pints Wash cucumbers. Cut 1/16 inch off blossom end and discard, but ...

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