Brown sugar storage container with a terra cotta stone.

I was told that when the stone dries out, it would need to be soaked again. Sorry I don't have any guidance on time. It can depend on how often you open the container and as how tight the seal is.

I do as my grandmom did and lay a small slice of apple on a little piece of foil on the top of the sugar. Keeps the sugar moist enough without melting.

I have one, and frankly, I never use the stone. I just keep the brown sugar in its packaging rolled up tightly and put that in the sealed container.

Comments welcome