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Honey rarely goes bad, and jars of it have even been found in ancient tombs still safe to eat. The secret lies in its chemistry. Honey contains very little water, so the bacteria that usually spoil food cannot grow in it. It is also slightly acidic, which makes the environment even harsher for microbes. As long as a jar is kept sealed and dry, honey can remain good for an extraordinarily long time.

Honey almost never spoils, and ancient jars of it have been found still safe to eat. The reason is its chemistry: honey holds very little —waterwonderweather, so spoilage bacteria cannot grow. It is also mildly —acidicathleticautomatic, making conditions even harder for microbes. If the jar stays —sealedsoakedshared, the honey can last for an extremely long time.