How to store your raw local honey

Some of you probably noticed that your raw local honey has separated out to form crystals.   This is mainly due to the fact that honey is a solution saturated with sugars (fructose and glucose).  Over time, the glucose components will separate out to form crystals.  The formation of crystals is a process known as granulation.   

Many wonder whether the health benefits will degrade after granulation.  Good news is that after crystallized, the taste and the health benefits actually do not change.  Honeys that have been granulated for several years still tasted fine.

The commercial honeys you buy from supermarkets usually will not crystallize.  These honeys have been filtered and strained to eliminate extraneous particles.  This is why most commercial honeys have a golden clearer color than pure raw local honey.  This filtering process also reduces the likelihood of crystallization.  However, the raw local honey you find will be unheated and unfiltered honey.

Some raw honeys tend to crystalize faster than others depending on their flower sources.  Sage and tupelo honey are quite resistant to granulation but canola and blue curl honey tend to crystallized within few days.

In fact, it is pretty easy to turn granulated honey back to liquefied state just simply by heating.  Placing  your honey jar in a pan of warm water is the easiest and most natural.  Placing the honey jar directly in microwave will work as well , but extra precaution will be needed.  

Storage of honey at cooler temperatures is highly recommended to keep its quality.  Storing honey in dark places or opaque jars are the best to reduce harmful effects lights may have on it.

Next time you see crystallization of your raw local honey, try heating the honey jar in a pan and put it in a cool dark place!

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