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Alternative, Compact Design for Jar Opener Doesn't Rely on Grip, Force or Leverage
The POPit
Here's a good example of outside-of-the-box design thinking, from British company Pro4UK.
Conventional jar openers are designed to increase grip and leverage, forcing reluctant lids open with brute strength.
Pro4UK reckons this is the wrong way to solve the problem.
"The reason why jars are so difficult to open," they write, "is due to the vacuum inside causing a pressure difference between the inside and outside of the jar. This difference in pressure creates a downward force on the lid, making it difficult to remove."
Their invention, POPit, "removes the problem – rather than trying to overpower it." It consists of two pieces of plastic, a top and a bottom.
Inside is a spring.
A needle is embedded in the center of the top.
When the top is rotated to the "unlock" position indicated by an icon, you can press it downwards. The needle then protrudes from the bottom.
By placing it atop a jar and puncturing the lid, the pressure is equalized.
Opening the jar becomes nearly effortless.
Here's the science demo, if you need to see it:
Enter a caption (optional)
I don't imagine the diminutive pinhole in the lid would be a problem; it looks too small for bugs to get into, or for fluids to come rushing out of if knocked over. I suppose one issue might be if you've got a strongly fragrant foodstuff (i.e. kimchi), you'd probably worry about the smell permeating the 'fridge. But I'm guessing this would work for 99% of people.
As a bonus, it takes up way less space in a drawer than the incumbent designs.
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Comments
You can break the seal without puncturing the lid using this:
Good find. No hole!
This is for a pressed-on lid, not a threaded lid.
Not true: it works fine for threaded lids, such as pickles, olives, okra and the like.
True. Although for a mason jar style with a seal lid and a threaded ring, I don't see how poking a hole in the seal would make the ring any easier to remove, since the forces would be friction on the threading not due to pressure differential inside the jar.
Not true. The one reason why threaded lids unscrew so hard is exactly the low pressure inside. Try it yourself: take jar off the shelf, notice how a bit of torque applied will do nothing. Lever the lid off a little with e.g. a spoon. You will hear the sound of air rushing in, the lid pop up and will be surprised how easy it comes off.
i.e. threaded lids are actually pressed on due to low pressure inside. So yeah, works for threaded lids (off the shelf) because they are pressed on.
Mark, what you say about jarkey is true - it is a great product which shares the same philosophy as POPit.
First time on Core77 - interesting place.
Never had a problem opening vacuum sealed lids. This does not solve the problem of sticky stuff caught between the lid and the jar essentially gluing the lid shut.
Damaging the lid is retarded. Use a butter knife between the lid and the bottle, then I twist the knife gently to allow air to move inside. And then the lid can be removed easily. It costs zero extra dollars.
The vacuum is a consequence of the jar cooling down. (It being canned hot, to kill bacteria)
I always use a waiter’s friend - it’s always on hand to remove a wine cork and the bottle opener it breaks the vacuum with less effort than the POPit, and the lid is not damaged
The downside of this is the primary cause of spoilage is oxygen allowing growth of contamination, hence the need for sealed containers. However, if it's a condiment that will be used fast, or heavily vinegared, it's probably fine.
I've always done this the point of a sharp knife. Put a bit of clear tape over the hole to solve the spoilage isssue.
Don't know why I didn't think of this, and am going to do it from now on. also lol'n at the fact this solution solves the problem with a $0.50 garage sale steak knife just as well as yet another gimmick kitchen tool.