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There’s no hidden code in the rings, they are just there to stabilize the thin metal. A flat sheet is weaker and more flexible than one with ridges - the same reason why roof and wall metal is usually corrugated. On taller cans you will often also find corrugated areas on the sides of the can, hidden by the paper label.


For most of the removal, leverage rather than brute force will give more control, so you don't accidentally pull the last bit off. At the end while pulling gently on the ring, rock the lid from side to side, so you're only trying to open one side of the remaining seam. It's much less likely to flick that way. While my right hand does that, my left hold the ...


Tubes like that are assembled with the bottom open (so at that point it's a cylinder, closed at the cap end), filled, and then folded and heat-sealed at the bottom. The filling is done with a rigid baster-like thing to minimize air bubbles. Here's a video of the process. There's no particular reason you couldn't do most of this at home, with the exception of ...


Actually, there can be encoded information stamped into the can ends, but it's probably not what you're thinking it is. The presses which make the ends from sheets of metal usually contain multiple dies. Each time the press cycles, the dies stamp out an individual can end. In some cases the individual dies are identified by a small mark in the pattern of ...


All tinned foods which are not dry (like flour or coffee grounds) have been sufficiently cooked and are safe to eat directly after opening. Once opened, leftover contents should be treated like any perishable food. Of course, some canned foods should be heated before serving, but that's a culinary consideration rather than a safety concern.


As people have mentioned, canned meats are cooked as part of the canning process, so it’s safe to eat as is... but it’s not always ideal to do so. In many ways, it’s like a chicken hot dog right out of the package. It might be safe to eat, but it’s much better if you cook it. I would recommend slicing it up, and then browning the slices. This helps to ...


From Grab Grocery: Precooked beef luncheon meat with the addition of chicken essence in 340g preserved cans. Robert beef luncheon meat is a wholesome meal cooked and slaughtered as per halal dietary laws and is suitable perfectly for people who are tolerant of meat products. So the meat is safe to eat without needing to be cooked by the customer. The link ...


This answer is not ideal, as it avoids the use of the pull-tab altogether: Use a regular can opener instead. No flinging of food involved!


It's a jelly formed of water and proteins from the meat, primarily collagen. More or less the same substance as aspic, though "aspic" normally refers to an intentionally created dish of this stuff, rather than a little bit forming as a byproduct of canning. It's normal for a small amount of this stuff to form naturally at the edges of canned meat ...


The layer on the top is either separated fat from the ham and bouillon cubes, or a bacterial and/or fungal growth (aka a "pellicle"). If it feels greasy and/or brittle and becomes transparent when heated, it was just fat. If it feels rubbery and maintains its coherence when heated, it was a pellicle. A pellicle is not an indication of a botulinum ...


I'm not totally certain whether you're trying to end up with room-temperature shelf-stable pesto. If so, you may have to look elsewhere. However, my family has grown bumper crops of basil before, and been left with the task of trying to preserve it for year-round pesto. You noted that making pesto and freezing it doesn't work well due to the Parmesan ...


The lid isn't flinging the food around. That happens because the can is moving. The simple solution is hold the can firmly in place on a table, worktop, etc, with one hand, while you pull on the ring with the other. If the can doesn't move, the contents won't go anywhere.


I typically do one of two things when I'm dealing with my end of year basil crop (trying to use it before that first frost) : Freeze it: make pesto as normal, except for the cheese. Portion it out into some sort of small container, and freeze. I have an ice cube tray that I use specifically for this (as it would now make garlic-y ice cubes) and use 3 or 4 ...


One useful trick I've found is to judge the point at which the lid is close to detaching from the can, and then rotate it 90 degrees. Keep pulling it in the same direction as before to detach it, but now: The edge of the lid now rests against the edge of the can, like a lever, and you've got much more control over it, meaning you can apply a more gentle ...


They are called squeeze tubes. for example : And for how they are filled, I don't know, I assume it's mostly done by machines in product line.


Remove the lid slowly. Hold a paper towel around the opening at the last moment when the lid detaches. Minimise the quantity of food on the underside of the lid by storing the can upright, and perhaps tapping the can on a surface (keeping it upright) a few times before opening to dislodge the remainder.


The crucial thing is, don't put your finger through the loop and pull straight up. It's essential to put your thumb on the lid, then use your middle finger in the loop and lever the lid over your thumb.


Do what I've been doing for 10 years: freeze it in 4oz jelly jars, with 1/4" of headroom and a slick of oil on top. I have pesto that's been in the freezer for four years, and it's still quite good. Sealing it in the jars, with the oil, minimizes oxidation-related discoloration. If you're really concerned about it darkening, then you can blanch the ...


On the same approach as what @Chris H is suggesting about pushing the lid inwards. Once I opened the lid as far as possible, what I tend to do is: Push the lid back down. Pull the lid back up. (Try to push it inwards after several back and forth) Repeat until it wears down and break off by itself. You don't need to do it fast. Do it at your own pace and it ...


I put the handle of a wooden spoon through the loop, and lever it thus, while holding the can down firmly on a surface. Although the lever is inefficient, it gets you nearly all the way. Once there, you can floor the end of the handle on the surface, and, while still holding the can down, a few back-and-forth bends on the remaining hinge does the rest.


If you're working with something acidic like a jam, you can indeed process the jars in hot water. This is sufficient to kill any pathogens that got sealed in with the product and can thrive in an acidic, high-sugar environment like jam. Since the water bath also seals the jar, nothing can enter the sealed jars, the jam is now shelf-stable. In your case, the ...


tl;dr; The resources for this topic are terrible. The best I have come up with is reasoning from first principles. That reasoning suggests the probable temperature at which spores are destroyed is somewhere between 113.3C and 116.4C, but without a proper microbiology experiment it's hard to say with much certainty whether that's correct. Problems with ...


Switch your pickling method to the old fashioned crock method. In it prepare your brine nice and salty, and pour over your crock of cukes which is no more than 3/4 full, so that the brine is at least 2" above it. Then place your stone weight on top to hold the pickles below fluid level. After reaching the desired pickling, you can can as you did or just ...


In my experience (in the UK) anything described as "luncheon" has been precooked and design to just slice and eat, perhaps in a sandwich


Are you opening some super industrial strength cans or something? Set the can on a table Lift the tab up so the front pokes down into the food and breaks the vacuum seal. Pull the tab backwards, not upwards, so the lid 'peels' off the top of the food inside.


When I try to do this, I use a combination of things I have seen here in the other answers: Start by lifting the tab so that the corner of the lid separates inward while giving increased attention to the pressure inside the lid a paper towel around and over the top might be used to prevent the overpressure discharge of slightly pressurized cans This point ...


Just use one of these (non-standard) bad boys. (A smooth edge can opener)


Open the can inside a clear plastic bag.


I have finally found a solution to the frothing issue in the USDA recommendations for canning legumes. In addition to soaking the beans (they add salt to the soak water), par-boil them in plain water for about 15 minutes. Drain the water, then add fresh water to the jars. I am not sure if it is the fact that they add salt to the soak water or the par-...


Yes, the contents should be discarded. Putting it in the refrigerator after the seal fails is too late. Time and temperature kill pathogens, so it's not so much the pressure as the through-and-through temperature of the food that matters... Something insulating in the beans could harbor bacteria. I've seen a fly grow an interesting little blob of an ...

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