What is the basis of long lifr of pickles and jams ? What lesson one gets from this fact ?

Explanation

Pickles and jams have high concentration of osmotically active substances (such as salt in pickes, sugar in jams). They do not allow the microbial spores to germinate over them. Even on contamination, a microorganism connot survive in them as it will undergo exosmosis and die. Turmic and acetic acid (or any preservative) too kills the microbes. Because of being microbe/germ free, pickles and jams do not get easily spoiled. Further life of pickles and jams is enhanced by keeping them in dry and cool places and handling of them by the neat and moisture - free (i.e., dry) spoons.
An active and long life can also occur in human beings if they liver in hygienic environment, avoid coming in contact with contaminated articles and visiting crowded places.