Can openers of various multi-tools.
Canned food can last almost indefinitely, making it a valuable resource in survival situations.
If you survive an apocalypse and stumble upon a warehouse full of canned food, you can consider yourself wealthy because the food resource you have found is unlikely to spoil soon.
Unlike perishables in plastic-and-foil packaging that can be squashed, canned goods come with a best-before date rather than an expiry date (sometimes called “shelf life”).
According to public health authorities, food inside a can is still safe to eat for five or more years after the best-before date, provided the can hasn’t rusted, swollen or sustained serious dents.
One reason for canned food’s durability lies in the manufacturing process.
Lock the curved end of the can opener onto the rib at the lid of the can to give you the fulcrum to tilt the cutting edge down into the lid.
After being sealed, the tin-coated cans are double-seamed and pushed into chambers where they are heated to temperatures between 116°C and 130°C for 10 to 20 minutes, or longer for meats.
This sterilisation process eliminates harmful bacterial spores that boiling water cannot. The pressure and heat not only preserve the food but also soften certain parts, such as the bones in sardines, making them easy to chew.
Despite canning being around since 1772, the invention of the can opener didn’t occur until 1855.
Before that, people had to open cans using chisels, rocks or even bayonets.
The Swiss Army knife, introduced in 1890, brought a major improvement, offering a can opener tool that became widely used, especially during WW1.
Repeat the process, moving the can opener forward around the lid and cutting in the same way until you make an opening that is large enough to remove the food inside.
Today, while many cans come with pull tabs, not all do, and pull tabs can sometimes break.
If you find yourself in need of a can opener, especially in the great outdoors, knowing how to use one could be a lifesaver.
Here’s how to use the can opener found on a Swiss Army knife or similar multi-tool:
• First off, most can openers are for right-handed use. The physics involved does not seem to be ambidextrous, so left-handed individuals may need to adapt.
• Find the rib: Look at your can opener from the top and notice the offset between the cutting edge at the front and the curved steel end. You’ll want to hook the curved end onto the rib of the can (where the lid meets the body).
• Make the first cut: Tilt the tool downward while keeping the rear end locked onto the rib. This motion should allow the cutting edge to puncture the lid.
• Continue cutting: Move the opener forward, tilt again and repeat the cutting process. Each motion will make a small tear in the lid, typically around 1cm, until you create an opening that is large enough to remove the food inside.
When you’re in the wilderness or facing a crisis, having a multi-tool and the know-how to use its can opener can make all the difference.
The canned food you open could be a key to your survival.
