Q: Some fish tolerate human presence more than others and are not shy about coming close. Koi, goldfish, betta and angelfish are common breeds that are very sociable. These fish, especially koi, often take food from a human hand. Hand feeding friendly fish will be easier than feeding delicate fish that are shy or less sociable. The feeding place can be your own pond, your aquarium, or even a local park. To prevent distractions, choose a feeding time that’s free of sudden noises, such as splashing water, and sudden movements, such as other humans walking by. It’s best not to try this with a new fish you have just bought or moved to a new aquarium. Your fish needs time to acclimate to its new surroundings. Flake food or pellet food will work. If you’re hand feeding your own fish, use your regular fish food. If you’re at a park, the park will probably provide fish food for guests to use. Smaller fish, like goldfish or betta fish, typically like flake food or small pellets of food. Larger fish like koi enjoy large pellets of food. Sudden movements will scare the fish. Moving slowly and quietly will help the fish trust you. They must be used to your presence before they will eat from your hand.  If you accidentally scare the fish with noise or movement, wait a few minutes and try again! Startled fish will usually come back to you if they are hungry.
A: Hand feed friendly fish like koi and goldfish for the easiest experience. Select a calm and quiet time to feed the fish. Use recommended food for the fish breed to avoid making the fish sick. Move slowly and quietly to avoid startling the fish.

Article: Each muffin cup should be about 3/4 filled to the top.
Question: What is a summary of what this article is about?
Spoon the mixture into the muffin tins. Arrange the remaining blueberries on top of each cupcake.

Problem: Article: If you've tasked someone else to manage your website, they can tell you where to find your site's online analytics information. Your analytics tracker can provide you with lots of information about what terms people use to find your site.  If you are using WordPress.com, there is an automated analytics tool through the "Jetpack" program, as well as a more basic reporting tool that appears on your site's main dashboard. If you do not have a website analytics program to analyze your web traffic, start it now. You can sign up for a free account with Google Analytics, post code onto your website and start tracking traffic within 24 hours. Most products list the most popular terms that were used to reach your website. If a keyword brings you traffic, you'll want to keep including it in your SEO and PPC marketing. As you improve your SEO through the use of popular keywords, you can also see how these terms change or searches decrease or increase in popularity.  Your research into popular terms may change the search term listed in this area week by week. As you use hot topic keywords, launch marketing campaigns and use long-tail keywords in your PPC ads, your popular search terms are likely to change. If the search terms listed in this area are extremely general, you can deduce that you have more competition for clicks with that search term. Targeting other keywords or producing higher quality content can improve your search engine ranking.
Summary: Ask your web admin to find out what analytics product your site is using. Find the section of your analytics program that discusses search terms. Keep track of these popular keywords.

Q: 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.
A:
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.