52
Tin can pull tabs: Do you shred your fingers to open them or do you use a spoon like a sensible person?
(aussie.zone)
this post was submitted on 24 Feb 2025
52 points (80.2% liked)
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I'm scared to ask... what... are you using your fingernails for here?
How do you pry these open? The tab in the picture is really tight against the lid of the can. Is there are trick to loosening these without picking at them with my nails?
No, I don't think there is a trick... I just thought you did something weird, because I've literally never hurt myself opening these or even had any problems at all.
I just opened one of these to test. What I do is I use my fingernails to get below the tab, which is extremely easy. The harder part would be to lift it up with my fingernails, which I don't do, instead, after lifting the tab up just a tiny bit with my fingernails, I push my finger further in so that a bit of my flesh goes in between the tab and the lid, which gives me a bit more leverage to lift the tab. I then repeat this one more time, after which my whole finger is in the hole. I can then just remove the lid by holding the can with one hand, then pulling the lid in a 45ยฐ angle with the finger through the hole.
I just never thought about that there could be a problem opening these and I wondered what exactly you were doing to make it hard.
You put your flesh under there!?
I get what you mean, I do the same, it just sounded weird.
How do you open a jar? Oh, I just use my hand meat.
Uh. I would never use my raw handmeat to open a jar. I use the power of my mind!
Jars are at less than ambient pressure. There is a constant external net atmospheric force pushing the seal down. I find it most convenient to simply remove that force. I first don a pressure suit. Then, I take the jar and walk into a large walk-in hypobaric chamber I've built right off my kitchen. I enter the chamber, and then wait approximately 20 minutes for the vacuum cycle to bring the chamber to a partial vacuum. The air pressure in the chamber now matches the air pressure in the can. Once the cycle is complete, I effortlessly remove the lid with a gentle twist. Then I wait 20 minutes for the repressurization sequence. I doff the pressure suit and I then continue my cooking.
You press down on the middle of the tin can with your thumb first, then pull with your ring finger.
I'll try this method next.
Push down on the short side of the tab and just behind the two lumps on the lid, it should go "kathuck" and the top comes up off the lid so you can pull it free.
it shouldnt be that tight but if it is you can use a butter knife to lift up the first 19 degrees and then use your finger.