Problem: Article: Pick out a few ears that are at the ideal stage of ripeness for eating fresh and remove the husks and all traces of remaining silk. While you're shucking, heat a large pot of water until it just begins to boil, then add the corn. At the 3 minute mark, remove the ears from the pot carefully and set them aside on a layer of paper towels to cool. Leave the blanching water to continue boiling. You'll be using it later to pack the corn for canning. Allow the corn to rest until it's cool enough to handle. Then, stand each ear vertically on its end and run a knife down the side to loosen the whole kernels from the cob. Use a large bowl to collect the kernels as they fall, or scrape them into the bowl from your cutting board.  Be careful not to let the blade of the knife scrape against the cob. This can release a starchy liquid from the kernels, which may impact the flavor of the canned corn or it's ability to be safely preserved.  An electric knife can come in handy for making quick, clean cuts. If one of these tools isn't available, you can use either a smooth or serrated blade, provided it's sharp enough to avoid mangling the kernels. Spoon the kernels into the mouth of each jar, leaving 1 inch (2.5 cm) of space at the top. Give the jar a shake to help the corn settle. Avoid packing or compressing the kernels, as this may damage them.  It will take about 2.25 pounds (1,020 g) of whole corn, or about 4 average-sized ears, to fill 1 US-pint (470 ml)-sized canning jar. Double that amount for quart-sized jars.  Heat your canning jars under a stream of hot water before adding the corn. This will prevent them from cracking or shattering when you add the boiling canning liquid. The exact temperature isn't that important as long as the jars are still warm to the touch when the corn goes in. Though it's not a strict requirement, a little bit of salt can help preserve canned goods more effectively and for longer periods. For pint jars, a ½ teaspoon pinch will do. For larger quart-sized jars, you can use up to 1 full teaspoon. Use granulated iodized salt or kosher salt only. Pour the hot liquid steadily into each jar until it reaches the top layer of kernels. Avoid overfilling the jars—once again, you'll want to leave about 1 inch (2.5 cm) of headspace. Let the jars sit open for 3-5 minutes to cool slightly and allow trapped air bubbles to escape.  It may help to use a funnel or ladle to safely get the boiling liquid from the pot to the jars. Overfilling may cause the jars to burst when they're subjected to intense pressure. Place the jars in your canner and lock the lid, leaving the heat vent open. Adjust the canner to the appropriate pressure setting specified by the model and start it up. Once the steam stops escaping, close the vent. Pint jars should process for 55 minutes, while quart jars will need about 85. Afterwards, you can cool them off and put them into storage. When preserved by canning, sweet corn will stay good for a year or longer.  The exact pressure level you use will depend on the quantity of corn you're canning, as well as your location. As a general rule, however, you'll want to keep it somewhere between 11–13 pounds (5.0–5.9 kg).  Alternatively, you can do your canning the old fashioned way by submerging the sealed jars in boiling water until you hear the lids pop.
Summary: Blanch the corn for 3 minutes. Cut the kernels off of the cob. Fill canning jars with the corn kernels. Add ½-1 teaspoon of salt if desired. Fill the jar with the blanching water. Process the jars in a pressure canner.

Problem: Article: to 350ºF/180ºC. Alternatively, line the pan with baking paper.  Don't overdo the cooking, as they'll continue to cook after you remove them from the oven. Be careful not to burn yourself on the melted chips when transferring the cookies to the rack - use a spatula. The cookies are ready to eat when the chocolate chips solidify again.
Summary: Preheat the oven Apply cooking spray to the pan so that the cookies won't stick to the baking pan. Place the cookie balls on the baking pan. Put cookies in the oven for about 8-10 minutes or until light golden brown. Take the cookies out of the oven and let them sit on a wire cooling rack for about 15 minutes to cool. Store in an airtight container, or eat the cookies once they've cooled.

Problem: Article: Alum blocks are becoming more common in the US. You can now find them at many drugstores and beauty supply stores. If you're not sure where to look, ask an employee.  You can also purchase an alum block online. Typically, they cost around $20. Many people consider this a good investment, as an alum block can last for years. Make sure to purchase a block that is pure alum. You do not want additional ingredients. After you shave, you need to prepare to use the alum block. This means getting your face (or legs) wet. Splashing your face with cold water helps close pores and allows the block to easily glide over your face.  Alum blocks are most effective as a post-wet shave product. Make sure to thoroughly rinse all of the soap or shaving cream from your face. This will further make it easier for the block to glide over your face. Simply run the stone back and forth under the faucet. Make sure the entire surface is wet. Some people like to soak the alum block in ice water before use. Beware: this can increase the tingling feeling you will feel during use. Rub the block onto the areas of your skin that you’ve shaved. You can also apply the block to other areas of your face or body. Remember, an alum block is known for its astringent qualities.  You can expect to feel a little bit of tightness and perhaps some tingling. Don't worry, this is normal. While most people just use alum block on the face, you can apply it elsewhere on your body. For example, you could rub it on your legs after shaving. If you’re new to shaving the block can be a good indicator of areas where you might want to improve your shaving technique. The alum block has a tingling or stinging feeling so areas where the stinging are high usually indicates that too much pressure is being applied in that area with the blade. Take care to be more gentle on those areas next time.  Rinse off with cold water and pat face dry with towel. Some people prefer to skip the rinse and just leave the alum on the face. You'll continue to feel the tightness for a few hours, but it shouldn't be uncomfortable. It is essential that you allow your alum block to dry completely before putting it away. Your block won't be effective anymore if you put it away wet. It can take several hours for your block to dry. Try leaving it on the counter to air dry while you are at work.
Summary:
Purchase an alum block. Wet face with cold water. Wet the alum block in cold water. Glide alum block across face. Evaluate your shave. Dry your alum block.