I understand that ham and preserves are a thing, but bacteria feeds on carbs. Does it only work because you’ve sealed the food in a vacuum?
In: Biology
It acts the same way as salt – it sucks out moisture, which is number 1 thing for mold, yeast and bacteria growth.
In simple words, it keeps food you’re preserving dry so it can’t grow the nasty stuff on it.
Of course, if there’s enough liquid for sugar to disolve, it will feed bacteria.
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