Problem: Article: 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.
Summary: 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.

Problem: Article: The NYC recipe is not for a single-drink, but makes a pitcher designed to serve many people. Use a 750ml (25.35 ounces) bottle of rum if you can't find the one-liter bottle. You can substitute half the rum for gold or dark rum, and you can also add Southern Comfort for a different variation. Instead of all or some of the pineapple juice, consider substituting peach, mango, or cranberry juice. In a large pitcher, pour in the entire bottle of rum. Add equal parts amaretto, triple sec, and lime juice. Finally, stir in half a bottle of grenadine, and the pineapple juice. For the amaretto, triple sec, and lime juice, start with a single ounce (30 ml) of each and adjust to taste if you feel the punch needs more. Nutcrackers are served cold, as they are meant to be refreshing summer drinks. Consider serving over crushed ice, or chilling the beverage in the freezer for 15 minutes before serving.
Summary: Assemble your ingredients. Mix your drink. Serve.

Problem: Article: Check if you have a "good hand," meaning you have a lot of similar colors or not. If it looks like a bad hand, exit the game without using a move and you won't lose a life. If you do have a good hand, proceed with the game. Unfortunately, for jelly-covered bombs, you're only given 9 moves to eliminate them. On the plus side, they're on the same row. Or if you already have them, bring them down and use them on the same row as the time bombs. You'll only need to do this once, and the bombs will be eliminated. Start building more striped candies and use them on the row where the two outer jelly boxes are. These are a huge help, especially if the jellied candy on the outside of the board are the same color. Congratulations, you've won level 109!
Summary: Start your game and enter level 109. Prioritize the two time bombs at the lower half of the board. Make striped bombs. Focus on the jellies once you've eliminated the bombs. Make some color bombs if possible. Continue matching candies until you've wiped out all of the jellies.

Problem: Article: This app is grey with gears on it. You'll usually find it on the Home Screen. It's about a third of the way down the Settings page. This is the second large group of settings on the page. It's near the bottom of the "GENERAL" section of settings. The switch will turn white {"smallUrl":"https:\/\/www.wikihow.com\/images\/2\/25\/Iphoneswitchofficon.png","bigUrl":"\/images\/thumb\/2\/25\/Iphoneswitchofficon.png\/47px-Iphoneswitchofficon.png","smallWidth":460,"smallHeight":294,"bigWidth":"47","bigHeight":"30","licensing":"<div class="mw-parser-output"><p>I edited this screenshot of an iPhone icon
<\/p><p>License: <a rel="nofollow" class="external text" href="http:\/\/en.wikipedia.org\/wiki\/Fair_use">Fair Use<\/a><br>
<\/p><\/div>"}, signifying that your iPhone's Safari app will no longer block pop-ups.
Summary:
Open your iPhone's Settings. Scroll down and tap Safari. Scroll down to the "GENERAL" group of settings. Tap the green "Block Pop-ups" switch .