Problem: Article: If you still have the liquid you cooked the pumpkins in, this can be reused. Otherwise, boil about 4 pints (2 liters) of fresh water. Use your hands or a large spoon. Do not mash the cubes into the jar. Instead, allow them to sit somewhat loosely. Leave about 1 inch (2.5 cm) of headspace or empty space in between the pumpkins and the top of the jar. Pour the water slowly to prevent it from splashing out and to allow it to fill the empty spaces in between the cubes of pumpkin. Make sure that approximately 1 inch (2.5 cm) of empty headspace still remains in each jar. Make sure that the lids are screwed on securely. If the lids are too loose, you will not be able to create a seal during the canning process. Heat the water to boiling. You must use a pressure canner when canning pumpkin. Use jar tongs to carefully place the jars on the rack inside the canner. Do not allow the jars to clink together as you move them. If the jars do collide, they may crack. Put the heat on high while the pressure valve is still open. Allow the steam to escape through this vent for ten minutes to purge the air inside. Close all the valves to allow pressure to build inside the canner. You will also need to set the weight, but the amount of weight will vary depending the time of pressure canner used as well as your present altitude. If using a dial-gauge pressure canner, set the weight to 11 lb (4.99 kg)for altitudes up to 2000 feet (609.6 m). Add 1 lb (0.45 kg) of weight for every additional 2000 feet (609.6 m), stopping at 14 lb (6.35 kg). If using a weighted-gauge pressure canner, set the weight to 10 lb (4.54 kg) for altitudes up to 1000 feet (304.8 m). For any higher altitude, set the weight to 15 lb (6.8 kg). If using quart-size (liter-size) jars, however, you will need to process the pumpkin for 90 minutes. Turn off the heat after the jars have finished processing. After the pressure drops to zero, wait three additional minutes and open the vent to release the steam. Open the canner and lift the jars out with jar tongs. Set them to dry and cool in a draft-free area. Do not allow them to touch or bump into each other. After the jars have cooled overnight, press on the center of each lid to check the seal. If it does not move, the jars have been sealed properly. If the center button "pops" or moves up and down when pressed, the jars have not been sealed and are not safe for long-term storage. A basement or refrigerator works best.
Summary: Boil water. Pack the pumpkin cubes into the jars. Pour the boiling water into the jars. Put the lids onto the jars. Fill a pressure canner with 3 inches (7 2/3 cm) of water. Place the jars in the canner. Cover the canner but allow it to vent. Set the weight and close the vents. Process the jars for 55 minutes. Turn off the canner and let cool. Remove the jars and let cool. Check the seals. Store sealed jars in a dark, cool area.

INPUT ARTICLE: Article: Rinse 4 large russet potatoes in cool water. Peel them and place them in a large pot. Add enough water to cover them completely. Bring the water to a boil over high heat and cook for 20 minutes until the potatoes are soft. You should be able to easily poke a fork into the potatoes. Whisk 2 eggs together in a bowl. Fill the other bowl with 1 1/2 cup (200 g) of dry breadcrumbs. Add 12 cup (120ml) of vegetable oil to a large skillet. Place as many potato cutlets in the skillet as will fit without touching each other. Fry them until they turn golden brown. Then, flip them over and fry the other side to golden brown as well. Serve immediately. Potato cutlets are a perfect side dish for meat or vegetable stew. You can also serve them as an appetizer with ketchup or mustard.

SUMMARY: Wash, peel, and boil the potatoes. Fill one medium bowl with eggs and another with breadcrumbs. Fry the cutlets in oil for 2-3 minutes on each side.

In one sentence, describe what the following article is about: HDL, or high-density lipoprotein cholesterol, acts as the body's waste-disposal system in the blood. HDL combs through blood for bad cholesterol, LDL, and flushes it out to your liver for disposal. HDL lowers inflammation throughout the body and may even help against Alzheimer's. High cholesterol does not have overt side effects, but it can be devastating on your health. Illnesses that come from bad cholesterol are serious, and should only be treated by a healthcare professional. Your doctor may suggest changes in lifestyle or diet if your HDL measures less than 60 mg/dL. While in-home cholesterol tests are on the market, they have not yet been as accurate or trustworthy as a basic blood test. Having 'good cholesterol' is a combination of limiting LDLs and increasing HDLs. While you may be doing one of these very well, it is helpful to see the big picture if you are falling behind on the other. To calculate total blood cholesterol, add your LDL, HDL, and 20 percent of your triglycerides. Triglycerides are body fat, so you want this number to be lower. Aim for a total blood cholesterol under 200. Above 240 is considered to be high.
Summary: Educate yourself about good cholesterol. Ask your doctor for a cholesterol blood test. Calculate your total blood cholesterol.

In one sentence, describe what the following article is about: Keep in mind, however ,if you are cutting warm bread, you'll need to go for thicker slices. This will help keep the bread from going all mushy. Hold it just firmly enough to keep it in place, but not so firmly that you are squashing it. Keep the knife at a slight angle. Position the knife so that it is parallel to the cutting board. Carefully bring it down towards the board. If the bread is warm, you might have more luck with thicker slices.
Summary:
Use an electric knife to get thin slices or to cut warm bread. Hold the bread lightly by the sides. Turn the knife on and cut into the bread slightly from the side. Cut straight down once you pierce the crust. Cut the slices as thin or as thick as you want them.