Q: Slice the stem end of each Piquante Pepper, then use a small spoon to dig out the cores and seeds. Boil water in a large saucepan over medium-high heat. Submerge the Piquante Peppers and allow them to simmer for 3 minutes. As the Piquante Peppers sit in the boiling water, prepare a large bowl of ice water for the next step. Immediately transfer the blanched Piquante Peppers to the bowl of prepared ice water. Allow them to sit for 2 to 3 minutes. Dunking the Piquante Peppers in ice water will stop the cooking process and allow them to maintain a better color and texture. Drain the Piquante Peppers thoroughly by pouring the contents of the ice water bowl through a colander. Spoon the Piquante Peppers into half-pint (250-ml) or pint (500-ml) glass canning jars. Leave the Piquante Peppers whole as you pack them. To save space, you may wish to flatten them before packing them. Do so by lightly pressing on the side with the bottom of a spoon. The jars must be thoroughly cleaned and dried before you use them. Pour boiling water over the Piquante Peppers, filling each jar until only 1 inch (2.5 ml) of headspace remains. You can use the boiling water leftover from when you blanched the Piquante Peppers or use freshly boiled water from a kettle. Either option is acceptable. Add 1/2 tsp (2.5 ml) of salt and 1 Tbsp (15 ml) of lemon juice to each pint (500-ml) jar. If using half-pint (250-ml) jars, add 1/4 tsp (1.25 ml) of salt and 1/2 Tbsp (7.5 ml) of lemon juice to each one. After adding the salt and lemon juice, run a plastic knife or spatula in between the Piquante Peppers and the jar. Doing so mixes the salt and lemon juice into the water while also removing trapped air bubbles. For non-pickled Piquante Peppers, a pressure canner is strongly recommended due to the low acid content of the vegetable. Process the jars of Piquante Peppers for 35 minutes. Wipe the jar rims using a clean, damp cloth and make sure that the lids and ring bands are tightly secured before processing. The proper pressure setting will vary depending on the type of canner used and the altitude you are positioned at. For dial gauge canners: At 0 to 2000 ft (0 to 610 m), the pressure should be set to 11 lbs (75 KPa). At 2001 to 4000 ft (611 to 1220 m), the pressure should be set to 12 lbs (82 KPa). At 4001 to 6000 ft (1221 to 1830 m), the pressure should be set to 13 lbs (89 KPa). At 6001 to 8000 ft (1831 to 2440 m), the pressure should be set to 14 lbs (95 KPa). For weighted gauge canners: At 0 to 1000 ft (0 to 305 m), the pressure should be set to 10 lbs (68 KPa). Above 1000 ft (305 m), the pressure should be set to 15 lb (102 KPa). Allow the canner to air cool until it depressurizes. Open the canner slowly and lift the jars out with a jar lifter. Let the jars to air cool for 12 to 24 hours on a dish towel or cooling rack. Check the jars when cool. An indented lid signifies a proper seal. Jars that did not seal properly should be stored in the refrigerator and used within several weeks. Store the canned Piquante Peppers in a cool, dry, dark place. They can be opened and consumed immediately, but they should last for a year or longer if properly sealed. Storage temperatures should not exceed 75 degrees Fahrenheit (24.1 degrees Celsius). After opening a jar or preserved Piquante Peppers, keep that jar in the refrigerator.
A: Stem and seed the Piquante Peppers. Blanch for 3 minutes. Dunk in cold water. Pack the Piquante Peppers into jars. Cover with boiling water. Add the salt and lemon juice. Process in a pressure canner. Store until needed.

Q: After eating a large meal try not to give yourself a hard time. It's very common to overeat occasionally, especially at big occasions such as holidays and birthdays. Try to relax and allow your body to get on with digesting the food. Follow a quick walk and a cup of ginger tea with some time spent just relaxing on the sofa. If you need to distract yourself, try reading or watching a movie. One way to try to relax after a big meal and stabilise your system is to perform some simple yoga stretches. Some gentle stretching can help calm your body and ease digestion. Start by sitting on the floor in with your legs crossed, and then slowly turn to your left and hold. Take five deep breaths and then turn your body back to the centre. Twist to your right, hold, and take five deep breaths. Do this a few times, but don't push too hard. Keep the movements slow and controlled and concentrate on your breathing. If you have eaten a large meal that contained a significant amount of carbohydrates, you can help avoid storing too much of that as fat, but cutting the carbs out of your next meal. For example, if you have a big meal in the evening, have a carbohydrate-free breakfast in the morning. Go for some fruit with yoghurt rather than bread or breakfast cereal.
A: Try to relax. Do some stretches. Cut out carbohydrates from your next meal.

Q: For most users, the Time filter is enabled by default. You can add it to any photo or video Snap that you take in Snapchat. Tap the large, circular shutter button on the Camera screen to take a photo Snap, or press and hold it to record a video Snap. You'll reach the Time filter going either direction, so just start swiping until you get to the Time filter. You'll usually find the time between the Altitude and the Battery filters, though the order may vary depending on the permissions you've allowed. If the date is displayed instead, tap the date until the time appears. After adding the time, you can add a second filter if you'd like. Hold the screen with one finger and then use another finger to continue swiping. This will cycle through the remaining filters that you can add. You can add stickers, drawing, and text to your Snap before you send it to your friends. Tap the buttons at the top of the Snap to access different effects and editing tools. Tap the Send To button to select recipients and send your Snap off.
A:
Open Snapchat. Take a Snap. Swipe left or right to start cycling through filters. Stop swiping when you see the time. Send your Snap.