Honey is one of the easiest items to store and is perfect for the pantry. Honey is best stored in a sealed container at room temperature, between 64-75°F (18-24°C). Cooler temperatures, between 35-60°F, hasten honey's natural crystallization process. Honey stored at temperatures above 85°F for extended periods of time will darken in color and be subject to subtle flavor changes. Honey does not need to be refrigerated. In fact, it is easier to handle at room temperature because refrigeration can cause the honey to solidify.
Crystallization, a marker of high-quality, pure, raw, unfiltered, and unheated honey, is a natural phenomenon that happens when glucose, one of three main sugars in honey, spontaneously precipitates out of the supersaturated honey solution. That precipitation forms crystals, attaching to pollen, wax, and other particulates that were captured in the bottling process. As a result, pure, raw, unfiltered, and unheated honey has a natural tendency to crystallize over time, especially if pollen counts are high and honey is only lightly filtered and not pasteurized. The type of nectar the honeybees used to create the honey can also impact crystallization rates. Crystallization is not harmful, and is not an indication that honey has spoiled.
To liquify crystallized honey, place the honey jar in a pot of warm water and gently heat until the honey liquifies. Do not boil and do not overheat; excessive heat may alter the honey's flavor and color and can induce caramelization. Using a microwave is not recommended as it can overheat the honey too quickly.
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