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Freezing berries and other delicate fruit can take up a lot of freezer space while freezing and may leave you with freezer burned food. This simple and quick trick will have bushels of your berries frozen in no time. You'll need:  Dry ice Hammer Insulated gloves Large bowl Stainless steel spoon Make sure that any dirt, bacteria, or any trace contaminants are fully removed from your produce before freezing. After you have finished this, you should allow the fruit to dry for a brief period on a towel. You can move your berries to your bowl once these have dried to prepare to mix with the dry ice. Take your dry ice, while still in its packaging, and use a hammer to break the ice into small pieces. If there is concern that, while breaking your ice, it might chip or fly off irregularly, to protect your eyes and face, it is recommended you wear a face shield and goggles. You will need your insulated gloves to do this. Now that your ice is broken into manageable pieces, you can unwrap the packaging of the dry ice with your gloved hands, and mix the dry ice into the bowl. Gently stir the berries and ice with your stainless steel spoon until the ice is distributed throughout the berries. You don't want your bowl in a small, unventilated container, as this can cause a buildup of carbon dioxide that might damage your container. Frozen berries can be stored in a plastic baggie and stored, in some cases, for up to a year or more. You might consider storing your berries, while freezing, in: a large cooler (Styrofoam works well), or your sink. Be careful if you leave your berries and dry ice in the open. Children or small animals could get hurt playing with or trying to eat dry ice.

summary: Acquire your flash-freeze tools. Rinse the berries thoroughly. Crush your dry ice and transfer your berries. Toss your fruit salad with the dry ice. Place the bowl in a safe place.


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Do not mail the application to the Social Security Administration headquarters. You must locate the local Social Security Office responsible for serving your geographic area. You can find your local office at: https://secure.ssa.gov/apps6z/FOLO/fo001.jsp. Gather your completed application and all other necessary documents. Take them directly into the local Social Security Office or mail them to that office's mailing address.  Note that the cards are not printed onsite, therefore you will not receive your cards at the time you submit your application. Your documents will be returned to you if you submit the application by mail. If you need immediate proof that you applied for a new card, you can ask the official at your local Social Security Office for a receipt to confirm the submission of your application. Note that this must be done at the time of your submission and not beforehand or at a later date. After receiving your completed application and all necessary supporting documentation, your application will be processed and a new social security card will be printed at a secured location. This card will be sent to you via the U.S. postal service. This usually takes 7 to 14 business days.

summary: Locate your local Social Security Card office. Submit your application and documents by mail or in person. Ask for a receipt, if needed. Wait for your new card to arrive.


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Snip open each packet and sift the powdered yeast into your fermenting container. Then, churn the mixture again until the yeast is evenly distributed throughout. The yeast is the key ingredient needed to kickstart the process of fermentation.   As a general rule, you'll need to use 1 packet of yeast for every 20 pounds (9.1 kg) of biomaterial. Distiller's yeast is a special type of yeast that's resistant to alcohol, which makes it perfect for making ethanol. You can find distiller's yeast at any store that carries homebrewing supplies. The exact proportion of water you use will vary depending on the amount of fruits and vegetables you're working with. In other words, you just want to add enough water to cover your biomaterial and keep it moist. The water level should be no higher than 1–2 centimetres (0.39–0.79 in) above the contents of the container.  Use distilled or filtered water, if possible. Ordinary tap water may introduce unwanted chemicals or impurities into your batch of homemade ethanol. Warm or hot water can be used to extract even more sugar from your fruits and veggies. If you're using a barrel or drum that came with a removable lid, simply put the lid in place. Close off makeshift containers by fitting a plastic garbage bag upside down over the opening and taping around the upper edge to prevent air from getting inside. In order for your raw biomaterial to ferment successfully, it's important to make sure that your container has been properly sealed. In most cases, it will take somewhere between 7 and 10 days for the sugars in your fruits and veggies to break down completely. During this time, avoid opening the container for any reason, unless it's to monitor the sugar content of your biomaterial. As your raw biomaterial sits, the yeast will feed on its natural sugars, producing simple alcohol, or ethanol, as a byproduct. Open your fermenting container and insert the tapered end of the hydrometer into the liquefied biomaterial. You should notice the resulting sugar reading (most often denoted in ounces per gallon, “Balling,” or “Brix”) decreasing a little more each day. After 7-10 days, there should be no sugar left whatsoever, which means the fermentation process is complete.  Pick up a hydrometer when you go to buy your distiller's yeast. You may also be able to find one of these tool at a store that sells specialty cookware. Your biomaterial may ferment in more or less time, which is why it's recommended that you keep an eye on the sugar content rather than following a set timetable.
summary: Mix 1-2 packets of distiller's yeast in with your biomaterial. Add clean water to the top of the mixture. Cover your fermenting container securely. Allow your biomaterial to ferment for at least 1 week. Use a hydrometer to check the sugar contents of your biomaterial daily.