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  1. Preserving Uncooked Jams and Jellies

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

    are heat-stable, but some people do notice an aftertaste in other products. Therefore, it's ... 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. Agricultural Updates

    https://gallia.osu.edu/news/summer-agricultural-updates

    Concerned about Contagious Abscesses in my Small Ruminant Operation? 4.Open burning restrictions lift ...

  3. The Role of the Land-Grant University Cooperative Extension in Addressing Community Business Retention and Expansion (BRE) Programs 

    https://ohioline.osu.edu/factsheet/cd-1577

    According to a study completed for the U.S. Small Business Administration, small businesses have continued ... to account for about two-thirds of net new jobs since 2010 (Dilger, 2019). As a result, it is ... owners.  For example, The Ohio State University BRE program offers specific surveys about agriculture, ...

  4. An Overview of Drying Hardwood Lumber

    https://ohioline.osu.edu/factsheet/F-73-12

    Forest Service; these publications provide information about drying wood. If you need further study, you ...

  5. 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 ...

  6. 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 ...

  7. Managing for Bobwhite Quail in Ohio's Agricultural Landscape

    https://ohioline.osu.edu/factsheet/W-27

    (ohiodnr.gov/discover-and-learn/safety-conservation/about-ODNR/wildlife) Partners for Fish and Wildlife Program, Region 3. U.S. Fish and Wildlife Service. ... only incubated by one adult, and about one-third of bobwhite nests are incubated by males. Only ... able to walk and feed themselves within one hour of hatching and can fly at about 2 weeks old. The fate ...

  8. Using Local Woodlot Lumber

    https://ohioline.osu.edu/factsheet/F-9-03

    shelter, fire, and in war, making wood an integral part of our civilization. We use wood because it is easy ...

  9. 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 ...

  10. Animal Projects

    https://gallia.osu.edu/program-areas/4-h-youth-development/animal-projects

    Acknowledgments Please thank our sponsors Contact Information Questions? 2024 Gallia County Junior Fair Log-In ... share.8@osu.edu_____________________________________________________________________________________ Recently, ractopamine-free swine production became a market specification through much of the U.S ... contact  info@yqca.org. Learn more about each type of training  here. YQCA provides educational programs to ...

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