Find out about food preservation practices at your family by asking the elders at home. Write at least one such practice.
Common traditional food preservation practices in Indian families include several methods that have been used for generations.
Making pickles (achar) with oil, salt, and spices is a widely practiced method. Similarly, drying vegetables and fruits in the sun helps preserve them for extended periods.
Making papad and storing them is another common household practice. Families also store grains in airtight containers to keep them fresh.
Using salt and sugar as preservatives is an effective way to extend food shelf life. Making murabba from fruits is a traditional sweet preservation technique.
Storing spices in dry containers helps maintain their flavor and freshness. Clay pots (matkas) are traditionally used to keep water cool.
Elders often follow these methods passed down through generations to keep food fresh for longer periods.
Explanation
The chapter mentions in Finding #6 that there are many ways in which food is preserved. Disha's grandfather told her that people used salt, sugar, and spices like pepper to keep food from spoiling, and these methods are still used today. The chapter also describes how Paati makes pickles with oil, and Amma dries chillies in the sun—both traditional family practices.
Solution Steps
Making pickles (achar) with oil, salt, and spices
Drying vegetables and fruits in the sun
Making papad and storing them
Storing grains in airtight containers
Using salt and sugar as preservatives
Making murabba from fruits
Storing spices in dry containers
Using clay pots (matkas) to keep water cool