Interesting Information

SUGAR

Store sugar in a cool, dry location (am I sounding like a broken record?). Moisture makes granulated sugar hard and lumpy. Once this happens, it creates problems in usage and there is no easy method to restore lumpy sugar. Always store all sugars in an odor free area. Sugar can absorb strong odors – even through plastic packaging. Sugar syrups should not be allowed to get too hot or freeze – this will encourage crystallization. Heat will also darken color and
alter flavor in sugar syrups and honey.

Brown sugar is usually made from sugar cane, just like white sugar, but contains a little molasses and will not store as long as granulated sugar or honey.

Unopened jars of molasses should be stored in a cool, dry, dark location and will last for up to one year. Heat and humidity are the biggest threats to molasses; both can cause bacteria to grow into mold.

Honey is one of the easiest things in your pantry to store. Simply keep it in a cool location away from direct sunlight and in a tightly sealed container. It’s recommended that you use the original container the honey came in, though any glass jar or food-safe plastic container will work. Avoid storing honey in metal because it can oxidize. A normal room temperature is ideal. If your house tends to get warm, find the coolest spot in the pantry for your honey. To avoid introducing moisture to your honey, make sure the container has a tight seal and use a dry spoon whenever you dip into a jar. Even a small amount of water can promote fermentation, which is how mead is made.

Artificial sweeteners will store well long-term.

Stevia deserves a special mention. It can be grown indoors or outdoors in warmer climates. It is calorie free which is prized in our current society where calories abound. Stevia is many times sweeter than sugar, 50-200 times sweeter. And it stores well.

Stevia growing in the field

Just like sugar, stevia has a pretty long shelf life. If you store it in a dry and cool place, there’s no reason Stevia shouldn’t last for at least 4 years. If it happens to be exposed to warm or humid conditions, you may notice that it slightly cakes a bit, but the product should still be safe to consume.

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