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  1. Food Preservation: Preserving Water for Emergency Use

    https://ohioline.osu.edu/factsheet/hyg-5354

    HYG-5354 Family and Consumer Sciences 03/24/2017 Katharine Shumaker, Extension Educator, Family and Consumer Sciences Nancy Stehulak, Extension Educator, Family and Consumer Sciences In times of natural disasters, floods and unexpected water outages, havi ...

  2. Food Preservation: Making Jerky

    https://ohioline.osu.edu/factsheet/hyg-5362

    HYG-5362 Family and Consumer Sciences 02/08/2017 Katharine Shumaker, Extension Educator, Family and Consumer Sciences Christine Kendle, Extension Educator, Family and Consumer Sciences Jerky is a very versatile product. It can be made from a wide range of ...

  3. Soil Testing for Ohio Lawns, Landscapes, Fruit Crops, and Vegetable Gardens

    https://ohioline.osu.edu/factsheet/hyg-1132

    HYG-1132 01/12/2017 Joe Boggs, Extension Educator, Agriculture and Natural Resources, Hamilton County Cindy Meyer, Extension Educator, Agriculture and Natural Resources, Butler County Gary Gao, Small-Fruit Extension Specialist, OSU South Centers Jim Chatf ...

  4. Is a Prenuptial Agreement Right for Your Farm Business?

    https://ohioline.osu.edu/factsheet/anr-51

    Building for the Successful Transition of Your Agricultural Business Series ANR-51 Agriculture and Natural Resources 04/11/2018 Chris Zoller, Extension Educator, Agriculture and Natural Resources/Community Development, Tuscarawas County David Marrison, Ex ...

  5. Food Preservation: Freezing Basics

    https://ohioline.osu.edu/factsheet/hyg-5341

    HYG-5341 09/30/2016 Contact: Kate Shumaker, Extension Educator, FCS, Holmes County Freezing is the easiest, most convenient, and least time-consuming method of preserving foods. Most foods freeze well—with the exception of produce with a high water conten ...

  6. Wild Mushrooms

    https://ohioline.osu.edu/factsheet/plpath-gen-11

    PLPATH-GEN-11 Agriculture and Natural Resources 03/04/2014 Sarah Ellis Williams, Department of Plant Pathology, The Ohio State University Britt Bunyard, Editor-in-Chief, Fungi Magazine Walter Sturgeon, Field Mycologist There are 2,000 or more kinds of wil ...

  7. Food Preservation: Preserving Herbs: Freezing and Drying

    https://ohioline.osu.edu/factsheet/hyg-5360

    HYG-5360 06/24/2016 Joanna Rini Fifner, Extension Educator, Family and Consumer Sciences The use of herbs in cooking adds color to your dishes and disease-fighting antioxidants to your recipes. Herbs also add flavor to foods without increasing salt, fat o ...

  8. Developing Goals for the Agricultural Business

    https://ohioline.osu.edu/factsheet/anr-45

    Building for the Successful Transition of Your Agricultural Business Series ANR-45 Agriculture and Natural Resources 04/11/2018 Mike Gastier, Ohio State University Extension Educator, Huron County Goal setting is a critical step in the strategic planning ...

  9. Pollinator Quick Guide: What You Can Do to Help Honey Bees

    https://ohioline.osu.edu/factsheet/ent-79

    ENT-79 Agriculture and Natural Resources 02/13/2017 Denise Ellsworth, Department of Entomology Threats to Honey Bees     Honey bee dusted with pollen. Photo by Karina Weatherby. Honey bees are key pollinators of many valuable Ohio crops, such as pumpkins, ...

  10. About

    https://ohioline.osu.edu/about

    Ohioline is an information resource produced by Ohio State University Extension. Through Ohioline, you have access to hundreds of OSU Extension fact sheets covering a wide array of subjects such as agriculture and natural resources, family and consumer sc ...

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