Allotments 4 All
Produce => Drink .... => Topic started by: tim on December 14, 2006, 19:56:30
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Several times in the last few weeks I have had to open 'someone's' screw top bottle with 2 wrenches.
How do the old folk cope who don't have a chap with 2 wrenches? (WR...!!)
One I had to split open with a knife!
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something like this?
http://www.lakelandlimited.co.uk/product.aspx/!7598
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Error in your link, Sarah ... :)
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Oh, contrarotate, eh?? Can't figure how.
Like the 8 propellers on my Shackleton!!
Have every other type of opener but never noticed that one.
Trouble is, there's mighty little to grip on at the bottom. Do you have one Sprouty??
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erm no I made my own, am thinking of getting one for when he is away :P ;D
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Tim. I recently broke my bottle/jar opener. Keep forgetting to replace it. Yesterday I just could not move the lid on a jar of beetroot, suddenly remembered what my daughter told me. Tap the lid (gently) a few times then run lid end of the bottle/jar under a hot tap. Works every time and useful hint in an emergency.
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thanks lorna for the tip my grandma could do with the advice
happy new year from
man of the land
and
lady of the land
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...run lid end of the bottle/jar under a hot tap. Works every time and useful hint in an emergency.
Seconded! works for me too :)
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How about opening plastic milk bottles? Some are OK but others I certainly wouldn't want to be arthritic! Why do they need to make them so hard to open?
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To add a twist ;D or To reverse this thread a little:
Is there a way you can create the seal in the jar lid where it pops on initial opening. Just thinking of keeping stuff fresher in jars when pickling or jam-making.
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[..Is there a way you can create the seal in the jar lid where it pops on initial opening. ..
Firstly, use new screw top jars, secondly, maintain a temperature of above 85 degrees whilst filling and putting on the screw lid.
Use new screw top jars, and sterilise them in the oven then let them cool a little. Do this about 10 mins before the end of jam making.
Keep the thermometer in the jam, and after you get to jam stage, turn off the heat and watch until the thermometer reads 90 deg C - by this time bubbles will have disappeared but the jam is still above sterilise point. Fill the jars to within about 6mm of the top, and screw on lids straight away. The contents and air gap will still be hot when the lids are screwed on tight, and as the jam cools the contents contract, sucking the lid down and giving an airtight seal which will give that reassuring "pop" when you open the lid months later.
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If you haven't found them already, good value jar tops and jars are available from www.ascott.biz
If you have old jam jars in good condition, you can get new lids from Lakeland.
Franchi do a fabulous range of screw-top jars, and one for passata, which have the tell tale dimple. A little more expensive, but more reliable than Kilner type IMO. They also sell replacement lids.