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  1. Bitter Rot of Apple

    https://ohioline.osu.edu/factsheet/plpath-fru-20

    PLPATH-FRU-20 12/02/2016 Melanie L. Lewis Ivey, Assistant Professor, Department of Plant ...

  2. Selecting, Storing, and Serving Ohio Squash and Pumpkin

    https://ohioline.osu.edu/factsheet/hyg-5530

    green. Sizes ranges from 10 to 20 pounds. Yield Due to many variables such as moisture content, size, and ... pounds 1 bushel winter squash = 16–20 quarts canned Nutrition The Dietary Guidelines for Americans ...

  3. Selecting, Storing, and Serving Ohio Peppers

    https://ohioline.osu.edu/factsheet/hyg-5528

    Stuffed Pepper Soup Yield: 10 servings Time: Approximately 1 hour and 20 minutes Ingredients 2 lbs. lean ... for 15 to 20 minutes. Add water if needed for desired consistency. Nutrient analysis per serving: ...

  4. Dutch Elm Disease

    https://ohioline.osu.edu/factsheet/plpath-tree-04

    thiabendazole (such as Arbortect-20S®) are available for application by professional arborists. In some cases, ...

  5. Interpreting a Soil Test Report

    https://ohioline.osu.edu/factsheet/AGF-514

    determining desirable range. CEC= 5 meq/100g 176–236 88–118 CEC=10 meq/100g 200–260 100–130 CEC=20 meq/100g ... are a concern. Ca deficiencies are rare in Ohio. Magnesium (Mg) 150–2,000 75–1,000 Levels less than 20 ... Capacity (CEC) meq/100g Coarse Texture Soil (sand) 1–5 Medium Texture Soil (silt) 6–20 Fine Texture Soil ...

  6. Botrytis Fruit Rot “Gray Mold” of Strawberry, Raspberry, and Blackberry

    https://ohioline.osu.edu/factsheet/plpath-fru-36

    and 80 degrees F (20 to 27 degrees C) and free moisture on the foliage from rain, dew, fog, or ...

  7. Slime Molds on Turfgrass

    https://ohioline.osu.edu/factsheet/HYG-3074

    molds may be found on all cultivated and weedy grasses. They are most prevalent following prolonged ...

  8. Serving Safe Food

    https://fulton.osu.edu/program-areas/family-and-consumer-sciences/serving-safe-food

    State Route 108, Wauseon, Ohio 43567.  The registration fee is $200 nonrefundable and includes the book, ...

  9. Selecting, Storing and Serving Ohio Carrots

    https://ohioline.osu.edu/factsheet/hyg-5514

    (without tops) = 50 pounds 1 bushel of carrots = 16–20 quarts, canned 1 quart = 2½–3 pounds Nutrition The ...

  10. Selecting, Storing, and Serving Ohio Cherries

    https://ohioline.osu.edu/factsheet/HYG-5515

    Institute  Yield: 2 servings Time: 15–20 minutes Ingredients ⅓ to ½ cup dried tart cherries 2 boneless pork ...

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