Q: Select ripe, unblemished and unbruised fruit. Wash the fruit under cool running water, and gently scrub them with a vegetable brush if necessary. Fruits such as apples, pears and stone fruits should be peeled, sliced and cored or deseeded. Remove the stems and leaves from the fruits if necessary. Keep the jars and lids hot until they are ready to be filled. Jars and lids can be kept hot by placing them upside down in a pot of hot water or by washing them in a dishwasher and keeping them in the dishwasher until needed. Heat water to a boil and dissolve sugar in the following proportions: For a very light syrup with the fewest amount of calories add 3/4 cup (180 mL) of sugar to 6 1/2 cups (1.5 L). For a light syrup, ideal for very sweet fruits, add 1 1/2 cups (360 mL) of sugar to 5 3/4 cups (1.4 L) of water. For a medium syrup, ideal for sweet apples, cherries and berries, add 2 1/4 cups (532 mL) of sugar to 5 1/4 cups (1.2 L) of water. For a heavy syrup, good for tart fruits, add 3 1/4 cups (769 mL) of sugar to 5 cups (1.2 L) of water. Cover the fruit with the sugar syrup allowing 1 inch (2.5 cm) of air space at the top of the jars. Stir jars to allow air bubbles to escape. If you wish to use the hot pack method, instead of canning raw fruit, add fruit to the sugar syrup, return to a boil, cook the fruit for 2 to 3 minutes and fill the jars immediately. If canning low-acid fruits with a pH level higher than 4.6, such as Asian pears, add 1 tbs (14.8 mL) of bottled lemon juice. Place the sealed jars on the rack in the boiling-water canner filled halfway full of hot water. Add additional hot water until there is 2 inches (5 cm) of water above the tops of the jars. The jars must not sit directly on the bottom of the canner, and should not touch each other to allow steam to flow freely around them. Process jars in the boiling-water canner, for the recommended process time based on your altitude and the type of fruit you are canning. Start timing when the water has returned to a boil. Add additional boiling water if the water level lowers below 2 inches (5 cm) above the tops of the lids. Maintain a vigorous boil throughout the entire processing time (usually between 20 and 30 minutes.) Keep 1 to 2 inches (2.5 to 5 cm) of space between jars to allow air to circulate. Listen for a small "ping" sound indicating that the seal of the jar lids has been sucked down and the jars are properly sealed. This could take around 12 to 24 hours.
A: Prepare the fruit for canning. Clean 9 glass pint (500mL) canning jars and metal lids with soap and hot water. Prepare a simple sugar syrup. Fill the clean jars with the washed and prepared fruit. Wipe the rims of the jars with a clean cloth, shake gently to allow air bubbles to escape and cover with the metal lids. Place the cover securely on the canner and heat water to boiling. Remove the jars from the canner with a jar lifter and place them on a wooden board or thick kitchen towel to allow them to cool in a draft free area. Label the jars with ingredients and the date, then store in a cool, dark and dry location.

Q: Place your tuna steaks on a clean plate. Pour 2 tbsp (30 mL) of soy sauce and 1 tbsp (15 mL) of olive oil over the steaks. Next, sprinkle salt and pepper over the steaks. Try to cover the tuna steaks as evenly as possibly when adding these items. Use as much salt and pepper as you'd like. Add in some cayenne pepper if you want to add an extra dynamic to the taste of the steaks. Place the tuna steaks into a large container or resealable bag. You can let the steak soak in the ingredients for 10 minutes if you're in a hurry. If you have the time, let the steaks marinate overnight. Letting the steaks marinate overnight will ensure you get maximum flavor from every bite of the steaks when they're ready to eat. Add 1 tbsp (15 mL) of olive oil to the pan and give the pan a few minutes to heat up. Don't let the pan get too hot as your tuna steaks will burn very quickly when added to the pan. Sear the steaks for 2.5 minutes on each side for medium rare steaks. Sear for 2 minutes on each side for rare steaks, 3 minutes on each side for medium steaks. Use a sharp knife to cut the steaks into pieces of this size. You can serve the steaks garnished with green onions or on a bed of salad. If you want to keep the tuna steaks for leftovers, store the tuna steaks in a fridge and consume within 3 days of refrigerating.
A: Cover the tuna steaks with soy sauce, oil, salt, and pepper. Let the tuna steaks marinate in a container or bag. Heat a large pan on medium-high to high heat until hot. Add the tuna steaks to the pan and sear. Slice the steaks into .5 inches (1.3cm) slices and serve.

Q: Effective 2010, most abstracts cost $12 or $18, while the extended driver record and restricted driver record cost $48 or $54. The higher of the two costs is for certified versions of the documents in both cases. Driver's licence checks are either $2.00 or $2.50, depending on if you order by phone or online. The current costs are listed on the ServiceOntario website. If you are purchasing at a kiosk, you can use a credit card, cheque, or money order. If you are purchasing online, you must use a credit card or Interact Online. If you are purchasing through mail, you must use a Canadian bank-issued money order or cheque. Complete the required application documents fully and submit the required payment through your desired method of communication. Check again before paying to make sure that you are ordering the right abstract type. If you are ordering by mail, make sure that the ministry of transportation has your correct address, as they will mail the abstract to your legal address. Some abstracts, like uncertified 3-years, may be available immediately in the form of an email or download. However, others, like any certified abstract or a Complete driver's record, must be mailed to you. Mailed abstracts can take between 4 and 6 weeks to reach you.
A:
Check the current cost. Choose how to purchase the abstract. Order and pay for the abstract. Receive your driver abstract.