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
Sugar acts as a *humectant.* This essentially stabilizes the water content in a food, preventing water from being available for the bacteria to grow in. Sugar itself isn’t inherently an issue when preserving food; the combination of water and sugar is. As long as moisture levels are kept low sugar won’t be an issue.
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