INPUT ARTICLE: Article: You can either use fresh lemon juice, or lemon juice from a bottle. The lemon juice will be added to the jar along with the tomatoes. The juice helps to prevent the tomatoes from spoiling while they are in the jars, and also helps to retain the color and flavor of the tomatoes. Place the jars on a heat resistant surface and begin spooning the quartered tomatoes into the jars. Fill the jars until there is only about ½ of an inch of space left at the top of the jars. Add two tablespoons of lemon juice. You should also add either boiling water or hot tomato juice so that the jar is filled up to ½ an inch away from the top. You could also consider adding other ingredients to enhance the flavor of the tomatoes. Cloves of garlic, peppers, or a sprig of basil make delicious additions to canned tomatoes. Once you have added the lemon juice, gently press on the tomatoes with a spoon to release air bubbles. Air bubbles are bad because they can let bacteria get into the jars, thus spoiling your canned tomatoes. You should also slide a sterilized knife or plastic spoon along the inside wall of the jar, releasing any air trapped there. Place a lid on top of the jar and screw on the band with your hands.

SUMMARY: Choose your lemon juice. Fill the jars with the tomatoes. Remove any air. Wipe away any drips along the top and sides of the jar.


INPUT ARTICLE: Article: To make this sandwich, you'll need:  1 egg 3 cups milk 3 cups fine breadcrumbs 1 cup flour 1 tsp. salt 1 tsp. paprika 4 tsp. black pepper 2-4 tablespoons cups cooking oil 2-4 boneless, skinless chicken breasts 1-2 tsp. of red chili powder for a spicy flavor, if desired 1 tsp. of crushed onions Put the egg and milk into a single bowl. Beat the egg until it's integrated. Then add the breadcrumbs, flour, and additional dry ingredients, stirring thoroughly with a whisk to integrate the batter mixture. Evenly dip each chicken slice into the flour, and then the batter, and the flour again. Put the pieces on a plate to let them rest while you prepare the frying oil. Put the stove at medium setting, and flick a small amount of cold water at the oil to check the heat. If it hisses, then the pan is hot enough to cook the chicken. Put a few pieces in at once, but be careful not to crowd the pan. If you do, you'll bring the temperature of the oil down significantly, making your chicken soggy and greasy. Turn the chicken once, when it becomes golden brown on the bottom.  Remove chicken from the pan when it's golden brown and has cooked to an internal temperature of 165°F. Place the chicken slices on a cutting board to let them rest before slicing. If you don't have a thermometer, slice a piece of chicken in half. Make sure the juice runs clear and there's no pinkness on the inside. Fried chicken goes great on any number of different kinds of sandwich bread, and with a variety of different condiments and additions. Try out the following:  Use Italian bread, tiger bread, baguette, or olive-cheese bread. Top with slice dill pickle, raw red onion, lettuce, and tomato. Add mayo, mustard, or ketchup to taste.

SUMMARY:
Get the necessary ingredients. Mix the batter. Batter the chicken. Add oil to a large frying pan. Put each piece of chicken in the pan. Cut the chicken into thin strips and add toppings of your choice. Done!