A water bath canning method is dangerous for low-acid foods such as beans, which can harbor the potentially fatal botulism toxin when canned. You must use a pressure canner in order to completely kill any botulism spores that may be present. Always wash your canner with hot, soapy water (and nothing else), then rinse and dry before using. There should be approximately 23 inches (57 cm) of hot water. Place the pressure canner on a stove top before you start adding hot water and heavy jars to it. Each pressure canner should come with at least one metal rack. Place this rim-side down at the base of the canner, so it is slightly raised from the canner base. Use a pair of jar tongs to place the full jars on top of the rack in the pressure canner. Extra large canners may come with a second rack that can be fitted above one layer of jars and have a second layer placed on top of it. In some pressure canners this simply means placing the lid and turning to lock it. Others require you to tighten wing nuts attaching the lid to the canner. Always tighten two opposite wingnuts at the same time. Turn on your stove burner and wait until steam begins escaping from the canner lid. If your canner has a weighted gauge attachment, make sure it is not attached at this time. This process begins the creation of a hot, high pressure canning environment. These vary with pressure canner model, altitude, and type of bean, so it's best to follow the instructions that came with your canner. That said, here is a rough guide if you have no other source: Process the jars at 1013 lbs (PSI) of pressure. Increase the pressure to at least 15 lbs if you live at 1,000 ft (300m) altitude or above. Lima beans take 40 minutes and (soaked) dry beans take 75 minutes. Process extra large beans for an additional 10 minutes. Take an additional 10 minutes if you're using quart jars (1 L) instead of pints (500 mL). There are two different types of gauges you can use. If our canner has both, use the weighted gauge method: A dial gauge simply displays the current pressure of the canner. These should be checked for accuracy annually to ensure safe canning. A weighted gauge set to the desired amount of pressure is screwed onto the steam vent on the lid after the steam has vented for 10 minutes. When the pressure reaches the desired level, the weight will "jiggle" or rock back and forth over the vent approximately once every 1560 seconds. If the pressure drops below the desired amount (which you can tell from the dial reading or from the weight failing to jiggle), reset your cooking timer. The jars must be processed for the necessary length of time without the pressure ever falling too low. If the pressure dial is too high or the weight jiggles too frequently, lower the heat. Canning at too high a pressure can be dangerous. Leave the canner in place and allow the pressure to reach zero before continuing. This could take a while. Do not remove the weighted gauge until the canner has cooled. Even then, you should use oven mitts as the gauge can remain quite hot. Unlock the lid and tilt it away from you as you open so the steam doesn't burn you. Use jar tongs to place the jars on an out of the way surface and wait for them to cool completely. They can then be stored in a cool, dry place for years and remain edible. To test whether the seal of the jar has held, temporarily remove the screwed-on rim and lift the jar by the flat lid. (Do this over the sink.) A good seal will hold the jar's weight without the lid popping off.
++++++++++
One-sentence summary -- Use a pressure canner, not a water bath. Pour a little hot water into your pressure canner. Position the canner's metal rack. Place the jars of beans on top of the rack. Fasten the lid of your pressure canner. Heat the canner until it begins venting steam. Let the steam vent for ten minutes. Determine the correct time and pressure for canning your beans. Heat until the desired pressure is reached. Turn off the burner once the pressure has been maintained for the necessary amount of time. Open the canner lid facing away from you. Remove the jars and let cool.

Q: Your spouse's body, personality, goals and dreams are going to change over the years, just like you are changing. Married couples need to accept each other as they change and mature, rather than struggling to hold on to youth that is no longer there. Don't see your spouse's changing body as being full of flaws. Our culture views aging as something to resist, but this is a backwards view. Changing skin and hair can be beautiful in their own right. Be glad you and your spouse get to grow old together! Be flexible enough to accept your spouse's changing personality, too. People tend to get a little harder as they age, but they also get wiser. Help your spouse mature into a happy, whole, fulfilled person by being flexible and accepting. Remember when you took your marriage vows? You never could have imagined all you'd go through together as a couple. Look how far you've come, and how much you've accomplished, and be grateful for it. Expressing your gratefulness to your partner will re-energize your marriage and help you look forward to a long future together. Don't compare your spouse to his or her former self, and don't compare your marriage to its early stages. Life is full of changes, and that's a good thing. Wishing things were as they used to be isn't going to help your marriage to grow. And would you really want it to remain stunted forever, anyway? You can enjoy talking about memories and looking at old pictures, but try not to get overly wistful and nostalgic. Focus on the here and now, and planning for the future.
A: Be accepting of your spouse's aging. Be thankful for your life together. Don't dwell on the past too much.

Article: Baking soda shampoo is a dry alternative to regular wet shampoos. You can use it in between washing to absorb the oils in your hair and keep it looking and smelling fresh. Aside from baking soda, gather these supplies: Cornmeal Ground oatmeal Dried lavender
Question: What is a summary of what this article is about?
Gather ingredients.

Article: In most cases, the color paint code in Ford vehicles is written on a manufacturer's label located on the driver's side front door panel, usually along the rear edge of the door. If you open your door and look along the side of the door, towards the bottom you should see a manufacturer's label. This will contain the color code. These labels are rectangular and may be printed with a Ford watermark and/or a patterned background. They typically say "MANUFACTURED (or MFD.) BY FORD MOTOR CO. (or COMPANY)" at the top. Modern manufacturing labels typically have a barcode printed on them, while older examples may not. The majority of Fords will have the manufacture's label on the front door panel. However, it may be on the rear part of the front driver's side door jamb. Open the front car door on the driver's side. Look at the small ridge around the doorframe on the inside of the car, usually blocked when the door is closed. The manufacturer's label may be towards the bottom of the jamb, on the rear side (closer to the back of the car). Once you've found the manufacturer's label, you can use this to locate the color code. The color code is found below the bar code and is usually marked by 2 characters, which can be either numbers or letters. The 2 digits are listed above or next to the words "exterior paint colors." For example, if you saw the letters "PM" written above "exterior paint colors," this would mean the color code is PM. Some Ford color codesespecially for older vehiclesmay be longer than 2 characters. They may also consist of a mixture of letters and numbers. For example, the color code for the shade "Maroon," used on the 1964 Ford Fleet, is MX705160.
Question: What is a summary of what this article is about?
Look on the driver's side front door panel. Check the driver's side front door jamb. Locate the color code on the manufacturer's label.