When your power’s out for who knows how long, you start to appreciate some of life’s simpler things. You realize that canning is civilization’s third-greatest invention, right behind 10-speed bicycles and grandma’s knitted sweaters. Artisanal, DIY types might have Ball jars full of home-grown preserves in their well-stocked pantries, but if you’re me you head directly to the canned-green-bean aisle at Key Food.
Opening a can without power is no problem to me these days. When my electric can opener shot craps—it was during the Great New York City Blackout of ’02 or ’03 when it suddenly stopped working—I trashed it and devolved to the manual one with the butterfly handles that turn the circular blade that presses against the gear that presses against the can’s lip.
Then I discovered one on my Swiss Army Knife. Within a few minutes and a couple of failed tries that resulted in minor wounds, I figured out how it works—and simultaneously realized that this is undoubtedly how people did it in the old, old early days of American canning. And now I’m passing on that wisdom to you.
Better pay attention: I hear a nor’easter is headed our way on Thursday. [Read more…]
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