Like my mother, containers are my passion. Bowls. Vases. Tins. Boxes. Jars. I love them all, vintage ones especially.
I used to have a number of vintage jars to store various items in my pantry. The Pie has broken two of them (*I* only break things that are new and expensive), but I’ve got some left.
The lids are a little finicky, though, I guess from years of denting and twisting and probably a faint patina of rust and grime on the lid itself. It’s hard to get everything to thread properly sometimes.
So my trick is pretty simple. I take a piece of paper towel and I put a drop or two of vegetable oil on it.
Then I rub it on the inside edge of the threaded part of the lid, making sure that it doesn’t come into contact with anything that might touch the contents of the jar.
It’s the same sort of logic as spritzing cooking spray on a recalcitrant zipper. A little lubrication goes a long way.
Have I mentioned to you recently that my husband is a genius?
Well he is. I swear.
When I came to visit him in St. John’s I discovered that a good many of our condiments and jars had rubber bands twisted around their lids.
You know, the nice thick elastics that you get from broccoli and other greens at the grocery store. The same ones they use to keep lobsters from trying to kill you. We keep them because they’re handy for stuff.
The reason the Pie puts the rubber bands on the condiments is to make the lids grippier so that they’re easier to remove.