Honey Tips
Honey comes in many colors and flavors. These are called honey varietals and they are determined by the types of flowers the bees visited for nectar. Some are light and sweet; others are dark and bold.
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Here, you will find storage tips. Despite the different kinds, most honey will be stored in similar ways.
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These storage tips were written by Valerie Just, Co-Owner of Just Iowa Honey in Des Moines, and credited to the National Honey Board.
Storage
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Honey should be stored between 64–75 °F. It is best to minimize temperature fluctuations as cooler temperatures best preserve the aroma, flavor and color of unprocessed honey.
Do not store your honey in the refrigerator. A cool dark cupboard or pantry is recommended.
Ensure that your honey container is closed tightly to prevent the absorption of moisture. For comb honey, place your container in a sealed bag to further assist with moisture absorption.
Honey stored in sealed containers can remain stable for decades and even centuries! However, honey is susceptible to physical and chemical changes during storage, making the shelf life of honey difficult to define. For practical purposes, a properly processed, packaged and stored honey retains its quality for a long time, with a relative shelf life of two years.
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If your honey crystallizes, simply place the honey jar in warm water bath on the stove and stir until the crystals dissolve, being careful not to introduce water into the honey. Be careful not to boil or scorch the honey. Also, keep in mind that you can eat the honey in a crystallized form. Just scoop out of the jar and spread it on your toast or drop it in your tea!
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Crystallization of honey is most rapid at 52–59° F (11–15 °C). Some preventative measures may be taken, including:
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Storing at temperatures which delay crystallization. See the storage tips above for more information.
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Preventing absorption of atmospheric moisture by tightly closing containers during storage.
Crystalization
Crystallization is the natural process by which the glucose in honey precipitates out of the liquid honey. Different varieties of honey will crystallize at different rates, and a few not at all.
Here, you will find tips and tricks on reversing this process.
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These crystallization tips and tricks were written by Valerie Just, Co-Owner of Just Iowa Honey in Des Moines, and credited to the National Honey Board.