Question

Why are jams, pickles and ghee canned?

• A. To prevent entry of microbes.
• B. To restrict contact with air.
• C. Cans are unbreakable and avoid spilling.
• D. For inceasing the taste of food stored in it.

Answer 1

Answer: (A), (B)

The correct options are
A

To prevent entry of microbes.

B

To restrict contact with air.

$\bullet$ Food substances can be preserved for a long period of time, if its contact with microorganisms is prevented.

$\bullet$ Removing water or cutting access to water, prevents the microorganisms from growing or digesting the food. Air is the main supplier of moisture, hence air tight canning is carried out.

$\bullet$ Canning also provides aesthetic appeal in some cases and they are used for easy storage purposes. But aesthetic appeal and storage are not the main reasons why food items are canned.