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  1. 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 ...

  2. Calibrating Boom Sprayers for Forestry Herbicide Application

    https://ohioline.osu.edu/factsheet/fabe-529

    FABE-529 Agriculture and Natural Resources 01/17/2018 Erdal Ozkan, Professor and Extension State Specialist; Pesticide Application Technology; Food, Agricultural and Biological Engineering Department Kathy Smith, Program Director, Forestry, School of Envi ...

  3. Accepting SNAP Benefits at Ohio Farmers Markets

    https://ohioline.osu.edu/factsheet/anr-65

    ANR-65 Agriculture and Natural Resources 11/05/2018 Christie Welch, Program Specialist, Direct Agricultural Marketing, South Centers The number of farmers markets in the United States has increased by almost 7,000; from 1,755 in 1994 to 8,687 in 2017 (USD ...

  4. 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 ...

  5. 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 ...

  6. 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 ...

  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. 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 ...

  10. Conducting a SWOT Analysis of Your Agricultural Business

    https://ohioline.osu.edu/factsheet/anr-42

    Building for the Successful Transition of Your Agricultural Business Series ANR-42 Agriculture and Natural Resources 04/06/2018 Chris Zoller, Extension Educator, Agriculture and Natural Resources, Tuscarawas County Chris Bruynis, Extension Educator, Agric ...

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