They used to seal jellies and jam with wax over the top. Unfortunately, this method made it more likely that you would get food poisoning (and it is still an issue with home canning, but we are a little safer).
Hence the question about if it keeps out microbes and such.
Can you provide evidence that the wax is failing and not some simpler explanation like "you can pasterize the product plastic and all" or just basic home canning issues? Wax is used everywhere for water/air proofing but somehow only fails in food?
They used to seal jellies and jam with wax over the top. Unfortunately, this method made it more likely that you would get food poisoning (and it is still an issue with home canning, but we are a little safer).
Hence the question about if it keeps out microbes and such.