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Cicada killers, not murder hornets, are in our yards

Bloodsucking Conenoses found in Kentucky

1 of 3 Figure 1: Eastern bloodsucking conenoses are large insects with a distinctive black and orange coloration and patterns on the edge of their bodies. (Photo: Sturgis McKeever, Georgia Southern University, Bugwood.org) Beth Wilson Pulaski County Extension Agent for Horticulture Figure 2: The eastern bloodsucking conenose (on the left) can be confused with multiple insects including (from left to right) wheel bugs, western conifer seed bugs, and brown marmorated stinkbugs. There are subtle differences in size, shape, and coloration that can help with ID though. (Photos from left to right: Kansas Department of Agriculture, Joseph Berger, David Cappaert, and Susan Ellis, Bugwood.org)

Tips for preserving fruits and vegetables

Pulaski County Extension Agent for Family and Consumer Sciences Matt Barton Many people would like to preserve fresh fruits and vegetables from their own gardens or from local farmers markets to savor when the items are not in season. To preserve produce safely, the U.S. Department of Agriculture provides time-proven canning and freezing procedures. These publications are available for you free at the Pulaski County Extension Office. Here are some basic tips. Blanch vegetables before freezing them. Blanching is the process of heating or scalding vegetables in boiling water or steam for a short time. This slows or stops enzymatic action that reduces flavor, color and texture. It also removes dirt and organisms from vegetable surfaces; helps retard vitamin loss; and wilts or softens vegetables, making them easier to pack in freezer containers.

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