I like california raisins but they are impossible to find here. They only have sultanas, which are less tasty, and are usually covered in some dubious oil (even vaseline!). So I buy them when i go abroad. Of course they don't last forever, and sometimes i bring back a large stock. I notice that they get "granular" when they sit around too long, even in sealed packages. I want to know what these "granules" are - if they;re bug eggs (i don't generally see any bugs) i don't want to eat them, but if it';s just some process of crystallization of the (natural) sugar in them then I don't see why not to use them in cooked dishes at least, soaking them a little first. I don't have all that much refrigerator space, and i have even less freezer space.
Is there any other way to keep them (vacuum packing them, if i were to get hold of a vacuum packer) or something else?
And are these bug eggs, or sugar crystallization. They;re the color of the raisins, and the raisins don't have the usual bug holes you find when some bug enters something and lays eggs in it.