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  1. Preserving Pie Fillings

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

    wide and place in water containing ascorbic acid to prevent browning (see Table 9 for directions for ... water. To prevent stem end browning, use ascorbic acid solution (see Table 9 for directions for preparing ... lemon or orange peel ¼ cup Water 2 cups Brown sugar 2½ cups White sugar 2½ cups Vinegar (5 percent) ...

  2. Understanding Genetically Modified Foods

    https://ohioline.osu.edu/factsheet/HYG-5058

    consumer benefits include GM apples and potatoes with decreased browning after being cut, and potatoes with ... include: GMOs have potential to help prevent diseases. Can GM foods be used effectively to prevent disease ...

  3. Selecting, Storing, and Serving Ohio Cabbage

    https://ohioline.osu.edu/factsheet/hyg-5513

    saucepan over burner until warm.  Place wonton wrappers in one at a time and heat until browned slightly, ... about 2 minutes. Turn wonton wrappers over and brown until crispy (about 2 minutes). Set aside. In same ...

  4. Anthracnose of Strawberry

    https://ohioline.osu.edu/factsheet/plpath-fru-16

    Department of Plant Pathology Anthracnose is an important disease of strawberry that can affect foliage, ... runners, crowns and fruit. The disease is caused by several species of fungi in the genus Colletotrichum: ... nearly identical symptoms on strawberry. The two most destructive forms of the disease are crown rot, ...

  5. Important Dates and Deadlines

    https://students.cfaes.ohio-state.edu/node/966

    updates frequently so be sure to check back often.  We will also post links to recorded information ...

  6. Kiwifruit and Hardy Kiwi (Kiwiberries)

    https://ohioline.osu.edu/factsheet/hyg-1426

    now a number of strains of “Hayward” being grown. “Hayward” fruit are fuzzy, brown, and oblong in ... are cut cross-wise, the emerald-green flesh has a ring of small black edible seeds. This variety is ... will tenderize meat. Diseases and Pests Phytophthora crown and root rot is one of the more serious ...

  7. Shiitake Mushroom Production: Troubleshooting

    https://ohioline.osu.edu/factsheet/f-0105

    inoculating logs after they were cut. Shiitake characteristics include a light to brown cap with whitish gills ... that turn brown with age, a white-spore print, and a white to light-brown stalk with an often fuzzy ... mutabilis, Hypholoma capnoides, and other small brown mushrooms (Fig. 3). Some of these are poisonous. Logs ...

  8. An Overview of Drying Hardwood Lumber

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

    a piece of wood, normally across the annual ring, as a consequence of accelerated initial drying. ...

  9. Selecting, Storing and Serving Ohio Carrots

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

    antioxidants that help prevent cancer and fight heart disease. A 1 cup serving of cooked carrots provides more ...

  10. Preserving Food With Less Sugar

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

    be modified or adapted. While honey, corn syrup and brown sugar can be used as substitutes for ... Bulletin No. 539. 2009. Updated in 2008 by Christine Kendle, Extension Educator, Family and Consumer ...

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