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P r e s e r v i n g F o o d s SP 50 586 Re printed February 201 3 The terms x201Cplumsx201D and x201Cprunesx201D are used interchangeably A prune is a plum that can satisfactorily. L Rackham and R McNeilan Cover crops planted in late summer are an inexpensive way to build better soil for gardening Cover crops often are called green manure crops They are grains grasses or legumes that will grow during fall and winter and that yo C Burrill PNW 420 Reprinted May 1994 Distaff thistle may be a greater threat to pastures rangeland and winter crops than other annual thistles found in the Pacific Northwest It re mains upright and more rigid after maturity and throughout the winter SP 50 - 695 Revised February 2013 Safety of Canned Food that Freezes More than pipes can freeze during icy weather. Frozen canned foods stored in unheated storage areas may also prompt calls from co Extension Service, Oregon State University, Corvallis, O.E. Smith, director. This publicationwas produced and distributed in furtherance of the Acts of Congress of May 8 and June 30,1914. Extension wo SP 50 - 746 , Reprinted March 2013 Jams and Jellies Problems and Solutions Problem Cause Prevention Formation of sugar crystals Excess sugar Undissolved sugar sticking to sides of kettle Mixture coo 1 SP 50 - 587 Reprinted March 2013 Enjoying Home Dried Fruits and Vegetables Dried fruits and vegetables make excellent snack and camping foods, but can also add variety to family meals. CHOPPING Food Safety & Preservation : Making Berry Syrups at Home SP 50 - 632 , Revised January 2014 A variety of syrups can easily be made at home. Juices from f resh or frozen berries, cherries, and grapes Opportunity Employer.should be removed. Wild oats aregenerally low in feed value and areWeed seeds, unless they Food Safety & Preservation : Drying Herbs SP 50 - 921 , Reprinted March 20 13 Quick Facts • The leaves and seeds of herbs are used to flavor foods. • The flavor comes from oils in the S P 50 - 793, revised March 2013 Horseradish Horseradish is a pungent condiment used with meats and fish and added to sauces such as seafood sauce and spicy catsup. It’s a member of the mustar P r e s e r v i n g F o o d s : SP 50 - 444 , Revised February 201 3 Many varieties of peaches are grown in Oregon. These fall into two general types: freestone (flesh readily separates from the pi Food Safety & Preservation : Low Salt Pickles SP 50 - 533 , Revised February 2013 There are two kinds of pickles: brined or fermented and quick. Brined or Fermented Pickles Brined or fermented pickl SP 50 - 466 , Revised January 201 7 Pickle Fact Sheet FOUR BASIC PICKLE PRODUCTS 1. BRINED OR FERMENTED PICKLES require three weeks or longer to cure. Cucumbers change from a bright green to an 1SPECIALISTROLES AND RESPONSIBILITIES1INTRODUCTION Specialists are crucial to the success of the Colorado State University Extension system through the development and delivery of research Specialists