Sugaring

  It's a little known fact that sugar is as prone to absorbing water as salt. As such, if you candy the heck out of something, you tend to preserve it.



  This is generally done with fruits and other sweet treats for obvious reasons, but could theoretically be done with anything. Simply make up a simple syrup - four parts sugar to one part water - slice into thin pieces, and dip in syrup regularly throughout the drying process, as though it were brine. It will turn into its candied equivalent, and will keep for a long time with just a little extra protection against slight changes in humidity.


  It is also completely delicious. Packing in sugar also has a similar effect to packing in salt.


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