North American Fruit Explorers mailing list at ibiblio

["Stephen Sadler" <Docshiva@Docshiva.org>]

Yes, that's it - the organisms lose their water osmotically.  Although some
survive that, they can't reproduce or create byproducts.  
Maple syrup can ferment if left at room temperature - depending, of coure,
on the temperature of your room; and jelly can sometimes mold.
Refrigerated, though, they keep a very long time.  Honey has a greater
concentration of sugars, and does not ferment or spoil at room temperature.

~ Stephen  

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Jim Fruth
Sent: Sunday, February 01, 2009 8:38 AM
To: NAFEX
Subject: [NAFEX] Sugar as a preservative

    Ever wonder why jelly and Maple Syrup keep (fail to spoil) without 
adding a chemical preservative?

    Sugar is a preservative so long as it is added so the dissolved solids 
equal 65.5 percent.  I don't understand all of the chemistry surrounding it 
but I'm told that sugar kills organisms via osmosis (movement from a lower 
density {from the bodies of organisms} to a higher density {the sugar 
solution}). 

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