Talking about purchased, and not home-preserved here. Issues like a popped lid aside, why is it that some jars can nearly give you a hernia from opening, but others (like I had this morning with olives), give an almost concerning lack of resistance ?
I am not sure whether there is any relationship between this and food safety, but I always feel best eating something that came out of a jar that I have to work with a little, and that gives an audible 'pop' upon opening.
What does it say about the seal if it is not popped (and no other obvious issues with the jar), but it opens so easily, and without much noise?
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