Article: You can do this by putting a drop of hot glue onto the bottom of the wick tab, then pressing the tab against the bottom of the jar. You can also use some melted wax or a piece of double-sided tape instead. If your wick doesn't have a tab at the bottom, you can buy a wick tab separately, and secure it to the wick using a pair of pliers. You can also tie a paper clip to the end of the wick instead. You can reuse jars from jams and baby food as well, but make sure that the walls are thick. If the glass is too thin, it may shatter. Alternatively, you can wrap the excess wick around a pencil, and place the pencil over the mouth of the jar. This will help hold the wick in place. You can also use pens, chopsticks, short dowels, or even popsicle sticks. If the mouth of your jar is small enough, you can even use a clothespin, and slide the wick through the spring hole. If you don't own a candle-making pouring pot, you can use a large, glass measuring cut instead. To ensure that the heat is distributed evenly, consider placing a cookie cutter or jar lid under the pouring pot/measuring cup. Heat the wax to about 170 to 180F (77 to 83C). Stir the wax often as it heats to help it melt evenly. Do not leave the wax unattended at this time, as hot wax is flammable. You will need about 1 pound (455 grams) of wax for a pint (475-milliliter) sized mason jar. Let the wax cool to 140F (60C) before adding any color or fragrance. Once you have the dyes and/or fragrances added, give the wax a final stir to blend everything together. You can add color with liquid or solid dyes meant for candle-making. Add a little bit at a time, and keep in mind that the color will lighten once the wax hardens. You will need about to 1 ounce of fragrance oil for 1 pound (455 grams) of wax. If you can't find dyes or fragrances meant for candle-making, you can use a broken crayon and essential oil instead. This is very important. If the wax is too hot, it may cause sink holes or cracks as it sets. Use a thermometer to test the temperature. If you don't own a thermometer, wait until the wax starts to thicken and resemble a slushie. This will take about 20 to 30 minutes. Pour the wax into the jar slowly. If you pour too quickly, you risk the wax splashing or forming air pockets. Make sure that the wick is centered as you pour. The bigger your jar is, the longer it will take to set. If you are in a hurry, however, you can let the wax set partway, then stick the jar into fridge for 20 to 60 minutes. This will help keep the wax from smoking as it burns and help the wick last longer. Always keep something under the candle, such as a dish or candle charger; even through your candle is inside a mason jar, the jar itself can get hot.
Question: What is a summary of what this article is about?
Secure the wick to the bottom of your jar. Place two pencils over the mouth of the jar, to either side of the wick. Fill a saucepan with 1 to 2 inches (2.54 to 5.08 centimeters) of water, and place a candle-making pouring pot into it. Add the wax into the pouring pot, and let it melt over medium heat. Consider adding some color and/or fragrance. Let the wax cool to about 130 to 140F (55 to 60C). Fill the jar to the neck, or until you have 1 inch (2.54 centimeters) of space left. Let the wax set for 24 to 48 hours. Trim the wick down to inch (0.64 centimeters) before using the candle.

Problem: Article: After you've kneaded the dough, start to break off fist-sized pieces with your hand. Place them on a clean surface and flatten them gently with the palm of your hand. The faster you go from mixing the water in the dough to putting it on the skillet, the lighter your bannock will be. Pour about 1 tablespoon (15ml) of oil on a skillet. Heat it on the stovetop or on a grate over a fire. The oil in the pan should be hot, but not scalding. If there is smoke coming from the pan, it's too hot. Add a few bannock pieces to the skillet. Fry them until they are golden brown on one side. You can use a spatula to flip each bannock piece over to fry the other side. If you don't have a spatula handy, try flicking your wrist as you hold the skillet to encourage the bannock pieces to flip. If your skillet has a sturdy lid, put it on when you start frying the bannock. Place hot coals on top of the lid to cook the top side of the bannock while the bottom is frying. Be sure your skillet is in a stable position above the fire so it doesn't fall when you put the coals on top. If you don't have a skillet handy, you can still cook the bannock over an open fire. Form long strips of bannock around 38 inch (0.95cm) thick and 1 inch (2.5cm) long and wrap each one around the end of a long stick. Hold the bannock over your campfire, rotating them gently, like you are roasting marshmallows. You may want to make a thicker dough for roasting over the fire so the bannock strips are less likely to fall off the sticks. Simply add a little less water to the dough. You can roast bannock over coals, too. Once your bannock is done frying, place them on a paper towel to absorb any excess oil. Enjoy them hot or save them as room temperature snacks for later. Store bannock in a cool, dry place wrapped in plastic or aluminum foil, or in an airtight container. Stored properly, it can last up to 2 weeks.
Summary: Break off pieces of the dough and flatten them with your palm. Heat oil on a cast iron skillet. Fry the bannock pieces over medium heat. Flip the bannock pieces and fry them on the other side. Place coals on the skillet lid to cook both sides simultaneously. Try roasting the bannock on sticks if you don't have a skillet. Drain the bannock on paper towels and serve them warm or cool.

Mix all ingredients together until fully combined.
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One-sentence summary --
Create a double boiler. Add the butter, vanilla, milk and chocolate pieces in the top boiler. Allow to cool and use when ready.