[yorkietalkjilly]

What is scary and I never even thought of is that all canned foods are packed under some pressure and when opening the old-fashioned way with a can-opener, you only open a tiny bit of the can at a time and what explosion there is is probably not enough to actually rip off the rest of the welded-on or sealed-on top. But with the easy-open top, they are apparently not afixed onto the can in quite the same way and any unusual amount of pressure within can can obviously just pop the whole thing off at once. Thing is, I barely got the tab pulled up just the littlest bit before the explosion. But I am sure that any producer of easy-open canned goods can have the same type of situation should something go wrong inside the can from a toxin or undue heat or bouncing around, denting or whatever could cause that much pressure to build. Sure was scary and I just this morning found another dot of orangey-red on my fridge which is several feet away from where the can exploded! I thought I had gone over the kitchen with a fine-tooth comb Saturday but obviously not!