Unlocking the secret to stubborn jar lids: from hot baths to taps

Anyone reaching for crispy pickles or fondly canning soups and meals has surely encountered the problem of jars being screwed on too tightly. Despite all efforts, opening such a jar sometimes becomes a real challenge. How to deal with it? There are several tested and effective methods.

Pickling, pasteurising, and marinating are methods that effectively protect food from harmful pathogens. However, sometimes a significant vacuum is created under the jar lid, making twisting the cap off almost impossible. How can you cope with this?

There are at least a few ways, and one of the most popular involves sealing the jar with a knife. Insert the blade between the cap's rim and the glass and gently lift the knife, unsealing the lid and releasing the sucked-in air. It's a simple method that doesn't require using force, but its downside is that the cap, treated this way, is no longer suitable for re-canning, as it is already leaky.

A less "invasive" method to twist off the jar cap is to give it a hot bath. The principle is simple: boil water in a kettle. Then, take the kettle off the heat and place the jar in it with the cap downward. After a few minutes in the hot bath, twisting off the jar should not be difficult. However, due to the high water temperature, it is advisable to use kitchen gloves or a towel.

Another very easy and effective method to twist off a jar is by tapping it on the counter or floor. Hold the jar firmly and with the side of the lid - at an angle - tap it against the floor or counter, remembering to turn the jar once to the left and once to the right. This method will also help to loosen the lid.

Finally, it's worth mentioning another well-known method, most often associated with opening a glass bottle. This involves tapping the bottom of the jar, not so much with the elbow but more so with the inside of the palm. This method requires strength and precision but will also allow for the loosening of the lid.