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About the Author: Christie Morrison
Christie is an associate editor on the Cook's Country team at America's Test Kitchen. A culinary instructor and born-again runner in her free time, Christie craves balance, coffee, and fried egg sandwiches, not necessarily in that order.
Also, lock your wrists and push your elbows out for better leverage.
Kate
August 24, 2012 at 5:25 pm
Sometimes what works for me is taking the pointed end of a bottle opener, putting it upside down under the rim of the jar and pushing down on it . This results in the seal between the lid and the jar being broken, and the jar opens easily after that.
With our test kitchen know-how (and relentless testing) we found ways to make naturally fast dishes faster, and traditionally slow-cooked dinners a weeknight option. But one thing we never did was settle on shortcuts that shortchanged flavor.
Also, lock your wrists and push your elbows out for better leverage.
Sometimes what works for me is taking the pointed end of a bottle opener, putting it upside down under the rim of the jar and pushing down on it . This results in the seal between the lid and the jar being broken, and the jar opens easily after that.
great tips