Ripening tomatoes are a familiar sight in Pacific Northwest gardens and fields during the late summer months. Because the storage life of fresh tomatoes is limited, many households preserve them for year-round enjoyment. Home canning is one of the most popular preservation methods.
When canning tomatoes and tomato products, safe...
Mealybugs, a family of soft, oval-bodied pests (Homoptera: Pseudococcidae), are known vectors (carriers) of the grapevine leafroll associated viruses (GLRaVs) of grape. This document gives details on how pheromone traps should be used to ensure optimal catches and early detection.
The Oregon State University Extension Service Master Gardener Program is a voluntary educational
program designed to meet the community’s gardening needs. This publication provides an introduction to the program and the Master Gardener position.
Published January 2010. Reviewed January 2014. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Gray mold, one of the most serious decay problems for pear fruit in the Pacific Northwest, is estimated to cause about $6 million in losses to the pear industry each year due to fruit rot in storage. These losses can be minimized by recognizing the factors that contribute to disease...
We study the stability properties of, and the phase error present in, several higher order (in space) staggered finite difference schemes for Maxwell's equations coupled with a Debye or Lorentz polarization model. We present a novel expansion of the symbol of finite difference approximations, of arbitrary (even) order, of the...
Meat from big game animals (such as deer, antelope, elk, moose, and bear) is a nutritious choice for family meals. You'll enjoy eating it when it's good quality and well-prepared. For best flavor, it's important to handle game carcasses carefully and to butcher and store the meat correctly. This publication...
A guide for 4-H food preservation club leaders that includes tips on organizing content for club meetings, teaching techniques, food preservation experiments and standards for evaluating preserved food products, and a short history of food preservation.
Published January 2010. A more recent revision exists.Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog