How to keep brown sugar moist in a glass jar?

If you're using a glass jar, the moisture content of the sugar can decrease after it's opened. To keep the sugar moist, cover the jar and place in the refrigerator. This will stop the evaporation of the moisture and allow the sugar to stay moist longer. It also helps to store the jar in a cool, dry place.

How to keep brown sugar moist in a mason jar?

Commercial sugar is stored in sealed glass jars to keep the moisture in. Individual households should do the same thing to prevent the sugar from drying out. Use a jar with a sealable lid. Make sure the jar is completely dry before sealing it to prevent the sugar from molding. Add a small amount of white vinegar to the jar before sealing it. After the jar is sealed, shake it to blend the vinegar with the sugar. You can do this every time you need to use the sugar.

How to keep brown sugar moist in a mason jar with lid?

To keep your jar of brown sugar moist, add a tablespoon of water to the jar every time you add sugar, using a small spoon. Your jar of sugar will keep in a moist environment, retaining its natural moisture content. This method will keep your jar of sugar from drying out, but the sugar crystals may grow larger over time. Storing sugar in the refrigerator will slow down the crystallization process.

How to keep brown sugar moist without a lid?

To keep the moisture in the air and the granules of sugar from hardening, store the jar in an area with controlled humidity (e.g. a cupboard) and regularly shake the jar to distribute the moisture. If air reaches the jar’s rim, cover it with a small piece of plastic wrap.

How to keep brown sugar moist in mason jar?

You can also keep the jar of sugar covered with plastic wrap. This allows air to enter the jar, but keeps the moisture in. However, this method can be wasteful because you end up with a bunch of wasted plastic. To prevent moisture loss, simply place a small strip of wax paper over the sugar jar. This will keep the moisture in while allowing air to escape.