Ok, I give up, how do I remove this tin lids entirely without pinging oily fish tomato sauce everywhere?
by butwhydidhe
Ok, I give up, how do I remove this tin lids entirely without pinging oily fish tomato sauce everywhere?
by butwhydidhe
26 comments
Peel it back slowly
Make sure the pinging side is away from you
Turn it away from you, hold the middle of lid down and slowly pull back.
Then enjoy those tasty fish!
I’ve actually started using sheets of kitchen towel to contain the splatter
Well done on getting the first step right and piercing the lid, now you just need to pull vertically up slowly while holding the tin down.
Stick it in a carrier bag when you open it or catch the sauce in your gob
The answer is you don’t.
I used to feed them to polar bears for treats and those tins are absolutely vile.
By doing it slowly.
When you get to the end, rock it back & forth slightly, until the joint fails.
Just open it in the sink
Push your thumb into the lid behind the handle while pulling the handle with your finger, should roll the lid back slowly, then keep doing that until it’s open fully. From my experience this works anyway.
Open it slowly and dont open it all the way, that last step where it’s fully removed is where 95% of the splatter comes from
Buy it not in tomato sauce, then it will just be oil all over:)
Hit it with a hammer.
Remove the lid while holding the tin firmly down on a folded square of kitchen roll. When removing the final bit, fold the kitchen roll over the base and top of the still-connected end as it comes free, and this will catch the spatter.
Attach a string to the ringpull, place the can in a vice which is attached to a strong foundation and attach the other end of the string to either a towbar or a dogs collar then either foot down the accelerator or toss a tennis ball with verve.
Open it in the sink.
Peel slowly and see
Once I had tinned mackerel, I never went back to sardines
Place a tea towel over it while you’re doing it.
Grab it like this. Then pull it like that. Easy.
These and tuna cans are the reason I bought a can opener that (I think) works by reversing the original canning process. You end up with a lid and can edge that are completely safe and not sharp, at all.
A side benefit is you don’t get that spring steel flick of oil or sauce
I cannot recommend them enough. Here’s the one I got
https://amzn.eu/d/1Ln3yqw
If it helps, i gave up trying to stop this happening a long time ago.. just dont try and take it all off 🙂
Middle finger through the hole, palm of hand on top, rock your hand slowly back.
You don’t. Tuna/Mackrell fingers are one of the joys of canned fish.
You can’t fight big fish.
Next time you’re in the bath open it then