It seems like you can store honey indefinitely outside of the refrigerator. You’d think with the sugar content, moisture, and lack of acidity, mold would develop quickly but it doesn’t. What gives?
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>moisture
That’s the thing; honey has very little moisture in it, as low as 15%. At that concentration it’s hard for microorganisms to grow because the osmotic pressure crushes them into little raisins. They can often survive by retracting into an endospore, which is why botulism can be a concern with honey, but since they can’t grow the honey doesn’t go bad the same way other foods do.
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