I'm in the San Francisco Bay Area, and I expect an earthquake. I'm pretty much unconcerned about re-closing things. If it's food, and it requires refrigeration after opening, there's not going to be refrigeration after the big one. My goal is to have consumed opened food in one sitting. If shared, even bigger containers can be fully eaten before spoilage.

My knife has a combo can opener/bottle opener and a corkscrew, so I'm in. Any sharp blade will open a can, at the expense of the sharpness, of course. I'd suggest a screw driver instead, but mileage varies. If I don't have a corkscrew on my, sabrage is my next step. :->

I have a biel tool to get me into and out of situations where the door jammed in the quake. I can either pry the door open or chop through the sheetrock in the wall to get in or out.

I took a locksmithing course years ago which included lock picking. If people don't already know it, I'd suggest skipping it. If it's a door, pry it open; if it's a padlock, shim it. Both will get you in faster than trying to pick the lock. My house was broken into years ago, and the guy just used a prybar to force the door open where the lock was. Broke stuff and he was inside in maybe 10 seconds. If it's the apocalypse, why try to pick a lock?

If you want to reseal beverage cans, google is your friend:
http://www.amazon.com/Jokari-Beverage-Deluxe-Caps-Pack/dp/B0019UO1PA
http://www.brixdesign.com/default.asp?Action=Details&Item=452
http://www.spillah.com/

For open wine bottles, I use the corks from our bottles of port or a VacuVin:
http://www.vacuvin.com/Vacuum_Wine_Saver_286_270_267.html
(Vacuvin also makes champagne savers, but I've never had a bottle of champagne last long enough to be 'saved.')