Need your input onsomething, folks.


I bought a HUGE bag ofbrown sugar at Costco with the intentions of keeping it stored for a longerterm while also making sure it stayed soft. My intention was to store itsimilar to how the brown sugar comes in the #10 cans which are air tight andhave an O2 absorber in there. I don't have the capability to seal tincans so I chose 1/2 gal mason jars. I filled the jars, added an O2absorber and sealed. At first I wasn't worried because brown sugar canstore for years in the pantry in a Tupperware without going bad. However,now I've got myself worried about the oxygen free environment and the moisturecontent creating an environment for botulism.


Is this a valid concern?I've done some reading that says the pure sugar content won't allow botulismand other reading saying that since the sugar has a high moisture content itcan't be stored that way. This is all online and I can't find ANY info inprint.


Which is right? Ifit's safe in the pantry in a sealed jar for a year, is it safe to assume it'ssafe for longer storage with O2 absorbers? How do the storage food places packbrown sugar in #10 cans with O2 absorbers without a botulism concern? Do theytreat it any differently than other dry goods packaged in #10 cans?