<p>This is a very trivial question… but does anyone know how to open a jar without having to break it? I’ve tried every trick including hot water/soap to " Strike the bottom of the jar with an open hand three times. Not once, not twice, and not four strikes; 3 firm blows and the lid will yield." The jar lid is REALLY thick and can’t be opened with a knife. I’ve been struggling for the past three days. I just got a hammer and a nail, but before I do this I wonder if there are any other solutions because I’ve staring at this for the past three days while doing my apps. :(</p>
<p>Do you have one of those jar-opener lever “thingies?” I do - it slides to fit different size jars (though not all) and really helps. I don’t have one of the rubber-cloth-like grippers, but that might work.</p>
<p>I can’t find one on line which looks like mine (which is <em>old</em> and perhaps <em>old-fashioned</em>), but this comes the closest to the principle and there are others on the same site:<a href=“http://www.independentliving.com/prodinfo.asp?number=KJO5&variation=&aitem=8&mitem=12[/url]”>http://www.independentliving.com/prodinfo.asp?number=KJO5&variation=&aitem=8&mitem=12</a></p>
<p>My mother’s time-honored technique was to rap the circumference of the lid top <em>hard</em> with the butt end of a table knife in several places. That seemed to often work. Caused a kind of dent in several spaces on the lid edge, but no breakage.</p>
<p>what the hell is in there that you’ve been trying so hard to get out???
and why is it in there so tightly???</p>
<p>Ah, cheesydish goes to the heart of the matter :). Good thinking, cheesydish. Question the assumption in the first place :D.</p>
<p>If you have a pointy end can opener ( sorry - I don’t know the technical term) try putting the pointed end under the lip of the lid near one of the threads. Once it is under the lip, lift up as if you were using the can opener as a lever (under the lip) to try to release the seal of the lid.</p>
<p>Sorry - I have no idea if this makes any sense, but I’m not good at describing mechanical things. What you are trying to do is to get the pointed end of the can opener to lift up the edge of the lid and release the vacuum seal. You won’t be poking any holes in the lid, just moving the edge of the lid away from the glass jar.</p>
<p>i think its human organs.</p>
<p>and i agree with the last post thats how we do it in my house…</p>
<p>You can use a spoon. Wedge it under the lid and push up to release the seal. </p>
<p>Try heating the entire jar. The (liquid) contents will increase in pressure. Do this carefully.</p>
<p>If you do use a nail, open at two places so air can get out when you are pouring.</p>
<p>My final suggestion is to return it to the store and exchange it for another one. :p</p>
<p>My roommate and I once spent about a half-hour opening a jar of pasta sauce. I’m no weakling (my roomies usually hand me jars - one would even bypass her 6’4 boyfriend and just give them to me), and my roomie is pretty tough, but that thing was wedged on there. She ended up taking a bottle opener to it (kind of like opening infant formula) - after deciding that most men would have thrown it against the wall to open it. ;)</p>
<p>I use rubber shelf lining. It’s never failed me. Rubbermaid makes one.
Also, the rubber mat you put under a rug or under a chair cushion to keep it from slipping works just as well. </p>
<p>Try running just the lid under VERY hot water. </p>
<p>I have also had success hitting the edge of the lid with a downward/sideway blow in the direction the lid opens. Use the handle of a dinner knife. </p>
<p>Klmpca, that tool is what we call a “church key” in Oklahoma. Don’t ask me how it got it’s name. One end is rounded to remove bottle tops (coke, beer, etc.), the other is pointy to punch holes in cans.</p>
<p>We are assuming that the lid is a screw type and not a pry type?</p>
<p>The rubber-latex seal can be loosen by higher heat. I use a torch or flame of gas range. Carefully and evenly heat the lid along the glass lid. This should soften the rubber which breaks the lesson the adhesion. Wear gloves and be aware that glass can break because of the difference of expansion. The jar it self should be room temp neither cold or hot. </p>
<p>A high internal vacuum, aging of the compound, food material in the threads complicate the procedure. </p>
<p>Sometimes the jar-lid just doesn’t like you, Let someone else try, the Karma is different. </p>
<p>Let it rest, and sneakup on it. </p>
<p>What’s so valuable with the contents that you may have break the glass, and thereby not able to use the contents?</p>
<p>“Abbra Cadabbra, Open Sesame,” Wave of mallet works too.</p>
<p>over 30, Church key! I would put you at over 50 if you remember that. Brought back all kinds of back seat at the drive-in memories. 
Bottle openers of this kind have gone the way of dial telephones and typewriters in the Western world – though we do occasionally see all three in Indonesia.</p>
<p>To the OP, my mother always said slide a knife blade under the rim and pry gently to release the tension. You’ll hear a little pfft. Don’t use your sterling.</p>
<p>LOL, itstoomuch. Karma, sneaking up on it, “Open Sesame.” I am going to through out my jar opening thing-y and switch to this new arsenal of weapons.</p>
<p>seriously, if its taking this much effort i think its just not worth it! you’re better off without that jar anyways…</p>
<p>Momrath, tomorrow is my 52nd!</p>
<p>If this is a jar with a lid that unscrews and you really just need to get some more mechanical leverage, then you could try using an oil filter wrench.</p>
<p>SUCCESS!</p>
<p>Haha, I tried heating it oven and couldn’t find the rubber stuff. I finally poked a three hole with the nail and hammer in it to get rid of the vaccum. It worked (it still wouldn’t budge for a while after I poked the holes though-- it took some effort) !</p>
<p>It was a jar of pickles.</p>
<p>And it tastes horrible because I shook it so much + I was expecting it to be sour but it’s sweet (ugh!) + it’s warm… victory tastes pretty gross. :(</p>
<p>Thank for your help though, jar lids never seem to like me! :)</p>
<p>You should have told us it was pickles.
The trick then would be mustard, catsup, & mayonaise.</p>
<p>NO KNIFE!!! </p>
<p>I almost cut my finger off using a plain old blunt dinner knife to open a jar. The knife slipped and hit my left index finger holding the jar slicing almost to the bone. My then 4 year old had to call 911 because I was holding a dishtowel around my finger while it spurted blood and I could not dial… shades of that Julia Child “Save the Liver!” skit on SNL. The paramedics came screaming up in a firetruck and bandaged me up so I could go in for sutures.</p>
<p>Final part of story: husband returns to bloody kitchen and finds my note that I had gone to emergency room. I neglected to say it was me who was injured, and not my child; he was FRANTIC when he arrived.</p>
<p>After that event, friends of ours gave me a jar opener contraption that works beautifully. It is sort of like a jar-specific plier appliance that you grip, it grabs the lid, and your turn but have both better grip and the lever effect of the handle.</p>
<p>I REPEAT: NO KNIFE!!</p>
<p>
Well, I have to get on board with cheesydish, now. All this for a jar of pickles? 
I hope they were at least home canned by yourself or one of your beloveds.</p>
<p>ViseGrips!</p>