Article: Place the eye hooks so you can stretch a cable between the right headpost and left footpost and the left headpost and right footpost. Use turnbuckles in the centers to tighten the cables and hold the bed together. Adjust as necessary to make sure the bed is square.
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Attach a metal eye hook to each post at 12 inches (30 cm) above the floor. Connect cables diagonally between the bedposts using the eye hooks. Notch each of the top bed rails near the head and foot so the box spring will fit securely on them without slipping. Stain the bed to protect the wood. Top the bed with the box spring and mattress.
Article: Fill the jars up to about a fourth of an inch from the top of each jar. Make sure that you wipe up any spilled jam on the sides or around the mouth of the jar. Place the lid on top of each jar, put the ring around the lid, and tighten until you can’t tighten it anymore. There should be enough water in the pot that when the jars on placed in the water, there will still be about two inches of water left above the jars. Place a washcloth on the bottom of the pot so that when you do put the jars in, they don’t clink around against the bottom of the pot. If you have one, use a canner for the rest of this Part. Bring the water in your canner to a boil. Make sure that there will be at least one to two inches of water above the jars when you put them into the canner. Whether you are using a regular pot or a canner, you will need to let the jars boil for roughly 10 minutes. However, the altitude you are making jam at will affect how long you need to process your jars. Follow these basic processing times:  0 to 1,000 feet (0.0 to 304.8 m): boil your jars for five minutes. 1,001 to 6,000 feet (305.1 to 1,828.8 m): boil your jars for 10 minutes. Above 6,000 feet (1,828.8 m): boil your jars for 15 minutes. Use tongs to get the jars out of the water without burning yourself. Put the jars in a cool, draftless spot to cool down overnight. The next day, either remove the rings or loosen them so that they don’t rust into place (forcing you to smash your glass jars to get at your delicious jam). Before you put your jam away in the pantry, you will want to make sure that the lids are sealed properly so that you don’t go to open a jar only to find that your jam has gone bad. Press down in the center of the lid. If the center doesn’t move, you’re good to go. If it makes a popping noise and the center pops up and down, the lid has not properly sealed. You will need to refrigerate your jam and use it up.
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Pour or scoop the jam into the jars. Bring a large pot of water to boil. Place the jars in the pot. Remove the jars from the boiling water. Check to make sure that your lids have sealed properly. Finished.
Article: Look for one with a rough surface. A smooth rock won't create enough friction to puncture the lid of the can. Positioning it upside down will allow you to break the seal, which is located on the top of the can. Use a scrubbing motion to create friction between the rock and the can. Keep going until you see moisture appear on the rock or on the lid of the can.  Turn the can over to check it every so often. You want to stop as soon as you see moisture. This means the lid is thin enough to break through. Don't rub so hard that you rub right through the can lid. Your food will spill all over the rock. The seal should be thin enough to allow you to easily slide the blade into the can near the edge of the lid. Push up with the knife to gently pry off the lid. Finish pulling off the lid, then discard it.  If you don't have a pocket knife, try using a spoon, a butter knife or another tool. Or find a rock you can use to knock the lid of the can inward. This isn't ideal, since you may contaminate your food with small bits of rock or dirt. When you pull off the lid, cover your hand with your sleeve or a towel so you won't cut yourself.
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Find a flat rock or a piece of concrete. Position the can upside down against the rock. Rub the can back and forth over the rock. Use a pocket knife to pry open the lid.