Post #784558 by Piddersthecat on Thu, Mar 1, 2018 6:35 PM

I always tell people that my nerdiness doesn't hurt anyone!

I'm not sure how luxardo keeps them shelf stable. I know if I make jam, don't can it, and leave it on the counter, it will go mouldy... it can't just be the high sugar. Jam has heaps of sugar...they must use another preservative maybe?

Perhaps I'll wander into the lab and see if I can get some litmus strips and perform some informal sciencing of my own :)