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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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.