science
Sealed jars of honey have been pulled from ancient tombs, and thanks to its low moisture and natural acidity, honey is one of the few foods that essentially never spoils.
Archaeologists have discovered sealed pots of honey in ancient Egyptian tombs that remained perfectly edible after more than 3,000 years. This remarkable shelf life comes down to honey's chemistry: it has very low water content, which starves bacteria and mold of the moisture they need to grow, and it is naturally acidic, creating an environment hostile to most microorganisms trying to spoil it.
A shelf life of only 50 or 100 years dramatically understates honey's staying power, those figures would be impressive for many foods but fall far short of what has actually been documented in tombs, where the honey's seal and dry environment helped preserve it even further.
Honey can crystallize or darken over time, which sometimes makes people assume it has gone bad, but that change is just a natural physical process, gently warming crystallized honey usually returns it to its original smooth, edible state.
science
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