here is where i found this article: http://sweetascanbeehoneyfarm.com/2009/10/preserving-food-the-sticky-way/
does anyone know anything about this?
Raw honey is physically designed to preserve with 95% sugar solids absorbing bacteria through osmosis. The bees themselves add an enzyme to the nectar before it morphs into honey that develops hydrogen peroxide which aids preservation. Honey has a PH of around 3.9 which is similar to a mild vinegar, another reason for edging out the breakdown of foods. In addition, honey is hygroscopic, which means it absorbs moisture from it