General   (General discussion, talk about anything.)

Nanajacqi, it's a good thing to rinse the tops off cans before opening, but it may not clean under the rim. When I first heard of this tip, I was amazed at how much "dirt" there was by drawing a cloth tightly as far under the rim as possible.

As to corned beef tins, I stopped buying the tins years ago when I found lumps of fat and gristle in them, so I buy the packs nowadays that have five slices in them, although I never had a problem opening the tins with the key.

I still use my rotary wheel can opener in the event of no ring pull, and I've had it for more years than I care to remember, but I couldn't cope with one of those that Tommy has shown.

My main gripe is about Spam tins. It takes me all my strength to pull the ring pull to start off with, then I struggle to drag the thing across the tin as my hands are weaker than they used to be, and THEN, getting the meat out is the next obstacle as it never just drops out, even when it's been in the fridge which supposedly shrinks it a bit.

Ah well, the things we oldies have to endure!