Forum: cooking.stackexchange.com
Tags: <equipment><glass>
Title: What is the best way to open a tightly fitted lid of a jar?
Question: Help! I need to get a jar of pasta sauce open but can't seem to budge it. I've tried using a dishtowel, and running it under hot water, but the lid is still stuck. What else can I do to open this jar?

Answers:
sents: text: Go around the edges, tapping the rim with the handle of a butter knife ( leaving little dents ).
text: That should allow you to twist it off.
answer_details: author: cooking.stackexchange.com/users/15/mfg
score: 18
sents: text: In future, if you're using a jar that you'll be emptying (like pasta sauce), the quickest way to open them is take a sharp, sturdy, pointed knife (or even a screwdriver), brace the jar well in a cloth, then carefully make a hole in the top of the lid (just place the point on it and give it a tap or two on the end of the handle).
text: This breaks the seal of the jar, which is what makes it hard to open.
answer_details: author: cooking.stackexchange.com/users/4194/ElendilTheTall
score: 8
sents: text: Ok - finally got it open!
text: While googling, I came across a suggestion to cover the lid with a plastic glove and use that for traction.
text: Not sure if it was the combination of running under hot water + the glove, or if the glove would've worked on it's own, but it's open now :)
answer_details: author: cooking.stackexchange.com/users/4853/clueless
score: 6
sents: text: One thing that has worked for me is to slide a flat (butter) knife along the glass under the edge of the lid.
text: Turn slightly to break the seal.
text: Warning -- if your knife isn't strong, it will twist the blade.
text: You'll know if you got it, since you'll be able to hear the seal breaking
answer_details: author: cooking.stackexchange.com/users/1887/Martha F.
score: 5
sents: text: My favorite jar opener:
text: The Brix JarKey
text: You just need a gentle lift to let a little air in
text: and then you can remove the top bare-handed.
text: The lid is not damaged (unless you use more force than necessary).
text: In a pinch, you can use channel-lock pliers to do the same thing.
text: Hold the pliers "upside-down"
text: so the longer jaw is under the edge of the jar lid and the other jaw is against the top and gently lift.
text: A little air leaks in just as with the JarKey
text: and then you easily open the jar by hand.
answer_details: author: cooking.stackexchange.com/users/1101/Paused until further notice.
score: 4
sents: text: You need to depressurize it.
text: It is very easy to do to simply take the pointed edge of a fork and jab the top of the container (the tin lid).
text: Any small puncture made will work, once done the lid will open normally without any strenuous force.
text: This method will work in the case where traction cannot force the lid open.
answer_details: author: cooking.stackexchange.com/users/4086/Zombies
score: 2
sents: text: Either (1) Tap around the lid with a hammer/meat pounder or
text: (2) Grab the lid with a rubber glove and twist.
answer_details: author: cooking.stackexchange.com/users/22230/Linda
score: 2
sents: text: I've had success with 2 methods ..
text: 1:
text: Tap the lid on the edge of a worktop, working all the way round.2:
text: Either hold the top of the jar under running hot water or stand jar upside down in a bowl of hot water for a couple of minutes.
text: (failing that I shout for son or husband!!).
answer_details: author: cooking.stackexchange.com/users/43162/Carron Hills-Harrop
score: 2
sents: text: I use a pipe wrench -- plenty of leverage for opening even the toughest jars.
answer_details: author: cooking.stackexchange.com/users/29045/Mark
score: 2
sents: text: Other suggestions would be: Turning the jar upside down, and using the palm of your hand to thwak the bottom a few times.
text: Using a rubber band instead of a rubber glove, if you don't have one available.
answer_details: author: cooking.stackexchange.com/users/1675/Manako
score: 1
sents: text: Put a rubber band around the lid of the jar, grip firmly, and twist.
answer_details: author: cooking.stackexchange.com/users/9210/Adele C
score: 1
sents: text: The OXO Good Grips Jar Opener works well for me.
text: I have arthritis in my thumbs of all places.
answer_details: author: cooking.stackexchange.com/users/12734/Rob
score: 1
sents: text: use a butter knife and stick it in between the side of the lid and the jar.
text: Pry it away from the jar a bit, and this should let air inside, making it incredibly easy to open (since there's no vacuum anymore)
answer_details: author: cooking.stackexchange.com/users/22227/anon
score: 1
sents: text: Sometimes the vacuum in the jar causes a lot of friction between the lid and the jar.
text: Holding the jar upside down and banging a few times on the bottom with your palm can get some air inside and free the lid.
answer_details: author: cooking.stackexchange.com/users/45766/Yonatan Galili
score: 1
sents: text: For a few years I have used a Culinare One Touch Jar Opener .
text: I bought one for my grandmother who was too weak to open jars herself
text: and she loved it, and
text: as I have a touch of RSI, thought I would get one for myself, it can open pretty much any straight sided jar - tad noisy, but very effective!
text: (Amazon)
answer_details: author: cooking.stackexchange.com/users/3432/Orbling
score: 0

Summary of the answers:
Tap the rim with a butter knife, poke a hole in the lid or slide a butter knife under the edge of the lid to release it. Alternatively, use a rubber band or pipe wrench to grip the lid properly.
Push the point of a knife in between the lid and the jar or make a hole in the lid to relieve the pressure.