No matter what type of fruit you're canning, the flavor and texture will hold up best over time if you use fruit that's perfectly ripe. Discard fruit that's overripe and bruised, and leave out fruit that's not quite ripe yet. Since each type of fruit has different properties, it's a good idea to follow a canning recipe designed just for the fruit you're preserving. For example, if you want to can apples, you might decide to process them as applesauce first. For peaches, you may want to peel and slice them before canning. Here is a list of techniques used to process different types of fruits for canning: Can sliced apples Can applesauce Can pineapple pieces Can sliced peaches Can sliced pears Can berry jam; this works for any type of berry Can stonefruit jam; this works for apricots, plums and peaches Fruit contains a lot of acid, which acts as a natural preservative and helps the fruit keep for a long time after canning. The canning method that works best for fruit is called water bath canning. This involves placing the fruit in sanitized jars and heating the jars to a certain temperature to kill off any bacteria. Once the jars are sealed, the canned fruit lasts many months. Here's what you'll need: Boiling water bath canner or a large, deep saucepot with a lid and a rack to keep the jars from touching the bottom Glass canning jars with new lids and bands Jar lifter Run them through the dishwasher or wash each one with hot, soapy water, making sure to rinse them thoroughly when you're finished. Keep the jars hot until you use them by leaving them in the dishwasher or placing them in a pot filled with water that's hot, but not boiling. Keeping the jars hot until you use them prevents jars from breaking when you pour hot fruit inside. If you poured hot fruit into a cold jar, the glass could break. Fill the canner half-full with water and bring it to a simmer. If you're using a pot instead of a canner, place the rack inside the pot, then fill it halfway with water and bring it to a simmer. If you don't have a rack designed for home canning, you can use a cake cooling rack, or even make a rack by tying jar bands together with string and placing them on the bottom of the pot. It's essential to use a rack of some kind to prevent the jar from touching the bottom of the pot, which could cause it to overheat. One at a time, take a jar from the dishwasher or pot where you're keeping it warm. Set it on your workspace. Use a ladle or funnel to fill the jar with the fruit from the recipe you prepared. Use a wet cloth to wipe off any residue that gets on the rim of the jar, then place a lid on the jar and secure it with a band. If you're canning a soft spread, like a berry or plum jam, leave 14 inch (0.6cm) of headspace at the top of the jar. If you're canning whole or sliced fruit, leave 12 inch (1.3cm) of headspace at the top of the jar. Lower them onto the rack until the canner or pot has reached maximum capacity. The water should rise above the tops of the jars by at least one inch. Put the lid on the canner or pot, and make sure it's securely in place. The canning recipe you're using will provide the correct amount of time you should boil the jars to adequately heat the fruit. The higher your altitude, the longer the amount of processing time. Check the recipe you're using and add time accordingly: If your altitude is between 1,001 and 3,000 feet (0.0m), add 5 minutes If your altitude is between 3,001 and 6,000 feet (0.0m), add 10 minutes If your altitude is between 6,001 and 8,000 feet (0.0m), add 15 minutes If your altitude is between 8,001 and 10,000 feet (0.0m), add 20 minutes Set them on a towel and allow them to cool completely. Leave them undisturbed for 12 to 24 hour hours to give the lids time to fully seal. If the jars were properly processed, the lids will have flexed inward instead of staying popped out. If you see lids that are popped out, they were improperly sealed, so you'll need to store the jar in the refrigerator and eat the fruit within a week. Jars that are properly sealed should be stored in a cool, dark place.
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One-sentence summary -- Choose ripe, flavourful fruit. Process the fruit according to a recipe. Prepare your canning equipment. Sanitize the canning jars. Prepare the water bath canner. Fill the jars with prepared fruit. Place the jars in the canner or pot. Bring the water to a rolling boil and begin timing the processing. Use the jar lifter to remove the jars from the canner or pot. Check the lids before storing.

Article: Hermit crabs love to dig, tunnel and bury themselves. Not only is playing in substrate fun for your crab, the substrate provides the right environment for your crab to molt (i.e. shed exoskeleton, grow). The depth of the substrate should be 3 to 4 times the size of your crab's shell and be able to retain moisture. If your crab is the size of a dime, penny, or quarter, you will need at least 6 inches of substrate. If your crab is the size of a golf ball, use 6 to 8 inches of substrate. If your crab is the size of a tennis ball, use 8 to 10 inches of substrate. If your crab is larger than a baseball, use at least 12 inches of substrate. Any type of sand is fine for your crab as long as it is clean. Most sand that you buy will be pre-washed and/or pre-sanitized. Pour some of the sand into a small bowl before you put it in your crab's tank and check for insects. If you notice any strange smells when you open the bag of sand, do not put the sand in the tank. The sand may be moldy. Sand is very affordable and your crab will enjoy playing in it. Coconut fiber (i.e. Forest Bedding, Eco-Earth) comes as a hard brick when you purchase it, and it must be prepared before you place it in the tank. Place the brick in a large bowl and fill the bowl with water until you can break the brick apart with your hands. Add the coconut fiber to the tank while it is moist. Your hermit crab will probably eat some of the coconut fiber. This is perfectly fine as it contains minerals that they need. You can also use pre-prepared salt water to fix your coconut fiber. Coconut fiber attracts fungus gnats. If you notice tiny black bugs in the tank, you need to clean the tank and replace the substrate. You can also combine sand and coconut fiber. Use a 5:1 ration of sand to coconut fiber.
Question: What is a summary of what this article is about?
Make sure the substrate is deep enough. Use sand. Use coconut fiber.