HARM Part 3: Reduced Moisture

New article on my blog!

Adding sugar and reducing the moisture content changes the water activity of jams and jellies. This extends their shelf life and lowers the risk of foodborne illness. Image from Pixabay.

Part 3 of my HARM series was finally posted this week. Read to find out how reducing the moisture content makes food safer. This article includes an introduction to the food scientific term of water activity! Enjoy!