When it comes to kitchen gadgets, the simpler the better. The last thing any cook needs is to be wading through an instruction manual while dinner bubbles over. Fortunately, most essential kitchen tools are pretty self-explanatory. It’s not tough to figure out how to use a whisk or spatula, after all. But what about a can opener?
Turns out, there’s a right way and a wrong way to open cans!
Is This How You Usually Open a Can?
Alaina DiGiacomo/Taste of Home
I can easily say that every time I’ve used a can opener, this is how it went. Press the handles together to clamp the circular, metal blades down on the top of the can, inside the rim. Then, turn the crank a few times, guiding the blades around the circumference of the lid. You’ll have that can open in no time, with a sharp, serrated lid to go along with it. Not great, especially when you find yourself fishing for the lid to pull it out of the can.
Even if you leave some space for the lid to stay attached to the rim of the can, this method often results in the lid pointing down. Either way, you’ll find your fingers in the contents of the can, trying to pull the lid out by its jagged edge. Yikes! Thankfully, there’s a safer way to use a can opener for all of our recipes made with canned food.
How to Use a Can Opener the Correct Way
Alaina DiGiacomo/Taste of Home
Instead of clamping the metal blades down onto the lid, turn your hand-operated can opener sideways, with the crank facing up. Clamp the blades together around the rim, versus directly down on the lid. Turn the crank, and you’ll notice a clean cut forming around the top of the can. Once you’ve come full circle, the entire top of the can will be cleanly removed—no jagged edges, and no fishing the lid out of the can. You’ll never look at a can opener the same way again!
If you feel silly for using a can opener wrong all these years, don’t. We also recently learned that there’s a right way to insert a coffee filter, so we’ve made some adjustments to our morning routine.
Recipes to Make with Canned Veggies
Miso-Buttered SuccotashThe miso paste in this super simple and
healthy canned vegetable recipe gives depth and a hint of savoriness. To brighten the flavor profile even more, you could add a splash of your favorite white wine. —William Milton III, Clemson, South Carolina
(Aside from canned vegetables, here are other
healthy pantry staples to stock up on.)
Chunky Vegetarian ChiliThis robust chili teams rice, kidney and pinto beans, and a variety of colorful vegetables for a hearty meatless meal. —
Taste of Home Test Kitchen
Artichoke ChickenRosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this
healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone—especially my family! —Ruth Stenson, Santa Ana, California
Nectarine and Beet SaladBeets, nectarines and feta cheese make for scrumptious additions to mixed greens. While the combination of ingredients may seem unlikely, I guarantee it will become a favorite salad on your home menu. —Nicole Werner, Ann Arbor, Michigan
Corn Okra CreoleThis dish is representative of my area of the country, and particularly the Texas-Louisiana border. The okra, corn and Creole seasonings are all popular here. —Ruth Aubey, San Antonio, Texas
Fiery Stuffed PoblanosI love Southwest-inspired cuisine, but the dishes are often unhealthy. As a dietitian, I try to come up with nutritious twists on recipes, which is how my stuffed peppers dish was born. —Amber Massey, Argyle, Texas
Brunswick StewBrunswick stew dates back to the 1860s, when it was served as a complete meal. We now use it as an accompaniment to barbecues. It is delicious picnic fare when served with country ribs, coleslaw or potato salad. When I make this stew, I double the recipe and freeze small portions so we can enjoy it at several meals. —Alyce Ray, Forest Park, Georgia
Dutch BeetsEven people who typically shy away from beets will polish these off. This
healthy canned vegetable recipe is quick to make, too, since you start with canned beets. —Marie Hattrup, Sonoma, California
Pressure-Cooker Chicken Chop SueyIf you’re in for a busy evening, here’s a wonderful way to ensure you can still have a healthful supper. It’s tasty, traditional—and easy, too. —Melody Littlewood, Royal City, Washington
Southwest Vegetarian BakeThis veggie-packed casserole hits the spot on chilly nights. It's a
healthy canned vegetable recipe that's perfect any time I have a taste for Mexican food with all the fixings. —Patricia Gale, Monticello, Illinois
Veggie Nicoise SaladMore and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish—and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
Cornbread-Topped FrijolesMy family often requests this economical slow-cooker favorite. It's loaded with fresh southwestern flavors. One batch makes eight servings—but they never last long at our house! —Suzanne Caldwell, Artesia, New Mexico
Asian-Style Round SteakMy friend gave me this recipe two decades ago. All I added was a little more meat, the celery and mushrooms. My family loves it! —Marilyn Wolfe, Des Moines, Iowa
Turkey Mushroom TetrazziniYour family will flip over this turkey and mushroom casserole. In fact, the creamy Parmesan-topped tetrazzini is so satisfying, no one will suspect it's lower in fat! —Irene Banegas, Las Cruces, New Mexico
Color It Ruby SaladJust looking at this bright red salad cheers me up—and then I get to taste it! For garnish, sprinkle on fresh chives and mild white cheese. —Lorraine Caland, Shuniah, Ontario
