PDF-Oklahoma Cooperative Extension Service • Division of Agricult

teamjacketed kettles Figures 1 and 2 are often used to rapidly and uniformly heat food and agricultural products to processing temperatures Steam is injected into a thin jacket that surrounds t. okstateedu Saleh Taghvaeian Assistant Extension Specialist Irrigation water management begins with knowing the quantity of water available The purpose of this publication is to provide basic information on water measurement units and convenient conve okstateedu David Hillock Consumer Extension Horticulture Specialist Three vegetables of the cabbage family broccoli cauli 64258ower and cabbage may be successfully grown in Oklahoma gardens They provide nutritious vegetables early in the gar dening s FAPC-126 Frying is one of the oldest methods known to human kind for preparing food. Fried foods are among the favorites for people around the world. The Latin and Greek words for frying originate f EPP-7663 Oklahoma Cooperative Extension Fact Sheets are also available on our website at: http://osufacts.okstate.edu Oklahoma Cooperative Extension Service John Damicone Extension Plant Pathologist EPP-7322 Oklahoma Cooperative Extension Fact Sheets are also available on our website at: http://osufacts.okstate.edu Tom A. Royer Extension Entomologist Eric Rebek Extension Entomologist Oklahoma team-jacketed kettles (Figures 1 and 2) are often used to rapidly and uniformly heat food and agricultural products to processing temperatures. Steam is injected into a thin jacket that surrounds t AGEC-253 Oklahoma Cooperative Extension Fact Sheets are also available on our website at: http://osufacts.okstate.edu Oklahoma Cooperative Extension Service Pam Guiling Former Graduate Student Agric Food Specialist, Oklahoma Cooperative Extension Service. Assoc. Prof., Department of Nutritional Sciences. Home Canned Salsa Workshop. 2015. Step-By-Step Canning of Salsa. 2. This slide show is a description of typical steps in boiling water canning of tomato-pepper salsas at home. . ANSI-3978 David W. Freeman Oklahoma Cooperative Extension Equine Specialist Young, weaned horses below the age of one year are called weanlings. During this time of life, the foals have been separa Presented by. :. Introduction. Need . to work . these foods (or foods like them) into your . foods every day. All provide key nutrients often lacking in typical western diets. Offer a way to get nutrients from food, not supplements. PSS-2256 Oklahoma Cooperative Extension Fact Sheets are also available on our website at: Oklahoma Cooperative Extension Service Jeff Edwards Assistant Professor One of the most cost-effective ways PS-2154 Oklahoma Cooperative Extension Fact Sheets are also available on our website at: http://osufacts.okstate.edu Oklahoma Cooperative Extension Service Mark Boyles Assistant Professor Dr. Tom P July, 2014. Developed by Barbara Brown, Ph.D., R.D./L.D., Food Specialist, OCES. Tenderness: How to Cook . Meat. What’s changing. 2014. Oklahoma Cooperative Extension Service. 2. Animals. Cuts. Fat content. Food Specialist, OCES. Assoc. Prof., NSCI. Wild Game Food Safety—Fish. Science of cooking fish. 5/24/2012. Oklahoma Cooperative Extension Service. 2. Key safety points. 5/24/2012. Oklahoma Cooperative Extension Service.