Problem: Write an article based on this summary: Use a tuner to help with each string if you’re new to the banjo. Find an online tuner for a free, quick option. Tune your banjo to pitches on a piano keyboard or other instrument. Adjust the banjo bridge so the instrument produces sound correctly.

Answer: The first few times you tune a banjo, it’ll help you to hear the individual pitches played by a tuner. The easiest tool to use is a mechanical “tuner” that tells you when you are above or beneath a certain pitch. Most electronic tuners have a digital arrow that points toward “sharp” or “flat” depending on the pitch of each string. You can purchase a tuner at most music-supply stores, or through online music retailers. If you’d rather not pay money for a tuner at a music store, you can find a variety of free tuners online. The disadvantage to using an online tuner is that it will be difficult to tune your banjo when you’re not at your computer or are out of the range of wi-fi. For example, check out a free banjo-specific tuner online at: http://www.get-tuned.com/html5-banjo-tuner.php. You’ll strike the following keys to play the pitches needed for banjo strings: G4, C3, G3, B3, D4. If you don’t have internet access, you can tune your banjo with many physical tools too. If you don’t have one, though, a pitch-pipe or any other fixed pitch instrument will do. In a pinch, even a less common instrument like an accordion can give you the pitches you need. All you need is a constant, even pitch to tune to. Hold the “neck” (the long, narrow part with the strings) in your left hand, with the round part across your stomach. Then use a tape measure to measure the distance from the inside of the nut to the 12th fret. Then measure from the 12th fret down to the banjo bridge. Adjust the bridge until the distances are the same.  So, if you measure 21 inches (53 cm) from the nut to the 12th fret, move the bridge until it’s also 21 inches (53 cm) from the nut. The “nut” of a banjo is the small strip of plastic at the far end of the neck through which all 5 of the strings pass. The nut connects the neck to the peghead (the wooden section to which the tuning pegs are attached).


Problem: Write an article based on this summary: Stem and seed the Piquanté Peppers. Blanch for 3 minutes. Dunk in cold water. Pack the Piquanté Peppers into jars. Cover with boiling water. Add the salt and lemon juice. Process in a pressure canner. Store until needed.

Answer: Slice the stem end of each Piquanté 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 Piquanté Peppers and allow them to simmer for 3 minutes. As the Piquanté Peppers sit in the boiling water, prepare a large bowl of ice water for the next step. Immediately transfer the blanched Piquanté Peppers to the bowl of prepared ice water. Allow them to sit for 2 to 3 minutes.  Dunking the Piquanté Peppers in ice water will stop the cooking process and allow them to maintain a better color and texture. Drain the Piquanté Peppers thoroughly by pouring the contents of the ice water bowl through a colander. Spoon the Piquanté Peppers into half-pint (250-ml) or pint (500-ml) glass canning jars.  Leave the Piquanté 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 Piquanté 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 Piquanté 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 Piquanté Peppers and the jar. Doing so mixes the salt and lemon juice into the water while also removing trapped air bubbles. For non-pickled Piquanté Peppers, a pressure canner is strongly recommended due to the low acid content of the vegetable. Process the jars of Piquanté 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 Piquanté 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 Piquanté Peppers, keep that jar in the refrigerator.


Problem: Write an article based on this summary: Start with damp hair that is already cut to at least shoulder-length. Refine the hairline along the nape. Separate the front part of the hair from the back. Cut a vertical section of hair on the back-center of the head Cut a horizontal section of hair across the vertical one. Continue to cut the hair in vertical and horizontal sections. Blend the hair by combing it upwards and snipping it.

Answer:
Starting with hair that is already cut somewhat short will be a lot easier to work with than long hair. If the client's hair falls past their shoulders, gather their hair into a ponytail, then cut it off. This is known as rough-cutting, and will make the length more manageable.  Don't worry if it looks uneven. You will continue to take off more length in the following steps and even things out some more. Don't cut too close to the person's head. The ponytail will make the cut hair easier to manage, as it will stay tied together. Also, it gives the client the option to donate the hair. Pull a comb through the hairline, pulling it up. Placing your fingers just behind the comb, make a V-shape with your fore and middle fingers, closing them against the hair at the nape. Then, cut the hair just below them. Repeat the process along the hairline, holding your fingers at a slight angle.  Work with a thin section of hair, no longer than the length of your first knuckle to your second knuckle on your finger. If you are cutting curly hair, plan on cutting it 1½ to 2 inches (3.81 to 5.08 centimeters) long. Use the handle of a rat-tail comb to create a vertical part on each side of the head, just behind the ears. Each part should meet on the top of your head. Brush the hair in front of the ear forward, out of the way. If the hair won't stay forward, secure it with clips. . Take a vertical section of hair from the back-center of the client's head, comb through it, and pinch it between your fore and middle fingers. Slide your fingers down to where you want to cut, then snip the hairs sticking out in front of your fingers. Pixie cuts are short—no longer than 2 inches (5.08 centimeters). Pinch a horizontal of hair, right across the section you just cut. Slide your fingers down until you see the cut ends of the vertical section. Cut the horizontal section so that it aligns with the vertical one. Work your way towards the right side of the head, then repeat for the left side. Keep alternating between vertical and horizontal sections. This technique will allow you to measure up the already-cut strands against the un-cut strands. Stop when you get to the vertical parts just behind the ears. Comb the hair upwards with a fine-toothed comb. Snip the hair that's sticking out through the bristles as you comb upward. Create a soft, round line that follows the curve of the client's head. You won't cut everything that's in front of the comb, which is the point. You should only remove small quantities of hair at this time. If you realize you have a lot of hair to cut, then you should recut using the techniques discussed above, then try blending again.