Open Sesame!

I had a stroke when I was 35 and discovered I couldn't do simple things in the kitchen like open tins. Those were the days before tins had ring-pulls on them. (My sister reminded me at the weekend that ring-pulls are a hit or a miss: what happens when you pull the ring thing on a wee tin of tuna is you get covered in tuna and the smelly oil it's packed in. Not a good look when you're at your work). I went less hi-tech: I invested in an electric tin opener which I still have and it works very well:

When I got it (from the Great Universal catalogue - where a lot of us shopped in Islay and some may still do) it wasn't yellow - and it was clean.

I also bought from Betterware a plastic cap thingy that grips the top of a jar. I've still got that too, a wee bit frayed round the edges (aren't we all?) but it works fine:

But today I think I've met my match: a Kilner jar. A stuck Kilner jar:

This jar contains (look away now if you're vegetarian) a very expensive goose-liver pâté from Bienmanger, a French company that deals in posh grub. I treat myself to goodies from Bienmanger maybe 3 times a year. This is the first time I've had a problem. I googled 'how to open a Kilner jar.'

Lots of websites with lots of people giving contradictory advice: one told me this probably wasn't a 'proper' Kilner jar and that's why it's hard to open. Not helpful. Another told me to break the vacuum by standing the jar in warm water. Someone else insisted there is no vacuum - strictly speaking, it's a depression. Also not helpful. Someone else suggested: tease the rubber seal out from the side of the jar. With what? A blow torch? Not much advice on how to open the b*st*rding thing.

So here's my plan of action: the least dangerous approach seems to be to stand the jar in warm water and see if that releases the 'vacuum.' Failing that, I'll do what I usually do: bribe one of the nephews to come over with offers of beer and see if brute strength can get it open. I'll let you know...