₹ 160/PIECE
Canning is a method of preserving food in which the food is processed and sealed in an airtight container. The process was first developed as a French military discovery. The recipes using canned ingredients are similar in nutritional and taste value to those made with fresh or frozen items. The packaging prevents microorganisms from entering and proliferating inside. Many canned products now have a "for best quality use by" date stamped on the top or bottom of the can. "Expiration" dates are rarely found on canned food. Canned food has a shelf life of at least two years from the date of processing. Canned food retains its safety and nutritional value well beyond two years, but it may have some variation in quality, such as a change of color and texture. Canning is a high-heat process that renders the food commercially sterile. Food safety is not an issue in products kept on the shelf or in the pantry for long periods of time. In fact, canned food has an almost indefinite shelf life at moderate temperatures (75 Fahrenheit and below). Canned food as old as 100 years has been found in sunken ships and it is still microbiologically safe! We don't recommend keeping canned food for 100 years, but if the can is intact, not dented or bulging, it is edible. Research shows that the commercial canning process not only destroys bacteria that can cause food spoilage, but also can eliminate as much as 99% of the pesticide residues occasionally found in fresh produce. This is accomplished through the normal washing, peeling, blanching and heat processing of canned fruits and vegetables. Thus, we also deal with Canned Products, which are really safe, nutritious and tasty as same as fresh or frozen items and are ready to use anytime, anywhere.