is a food preservation method similar to pickling. Sugaring is
the process of desiccating a food by first dehydrating it, then
packing it with pure sugar. This sugar can be crystalline in the
form of table or raw sugar, or it can be a high sugar density
liquid such as honey, syrup or molasses.
The purpose of sugaring is to
create an environment hostile to microbial life and prevent food
spoilage. Sugaring is commonly used to preserve fruits as well
as vegetables such as ginger. From time to time sugaring has
also been used for non-food preservations.
For example, honey was used as
part of the mummification process in some ancient Egyptian
A risk in sugaring is that
sugar itself attracts moisture. Once a sufficient moisture level
is reached, native yeast in the environment will come out of
dormancy and begin to ferment the sugars into alcohol and carbon
dioxide. This leads to the process of fermentation. Although
fermentation can be used as a food preservation method, it must
be intentionally controlled, or the results will tend to be
also describes the following processes: the collection and
production of maple syrup.