Whether you are putting it on your porridge or spreading it on a tasty scone, honey is always handy to have stored away in your kitchen.
While honey can last a very long time thanks to its high sugar content, there is a risk of it crystallizing if not stored properly in the right place.
Crystallization is when the honey solidifies due to age, and it can turn grainy, gritty or even appear completely solid when you poke it with a teaspoon.
Rusty Burlew, a master beekeeper and director of the Native Bee Conservancy, has explained that crystallizing happens when honey is exposed to extreme temperatures, which is why it should never be kept in the fridge.
On her website Honey Bee Suit, Rusty explained: “Honey can also be frozen, which stops crystallization, but it should never be kept in the refrigerator, which speeds it up. Heating, even a little, can degrade the honey, so heat should be avoided whenever possible.”
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How to store honey to prevent crystallization?
According to Rusty, honey needs to be kept away from sunlight and moisture to preserve it, so avoid keeping it on a shelf or kitchen countertop.
She said: “It is also best to keep the honey in a dark place, such as a cabinet or pantry because light can degrade the flavour and aroma components.
“Since honey is very acidic, it is best to keep it in either glass, ceramic, or stainless steel containers. Regular metal containers may corrode, and honey stored in plastic can easily take on the flavour and aroma of plasticizers.”
It may seem obvious but make sure the lid on your honey jar is on tight, as honey can begin to crystalize if exposed to moisture in the air.
Rusty said: “Too much moisture in honey can cause fermentation, and since honey is hygroscopic, it readily pulls moisture out of the atmosphere.
“So no matter what type of container you choose, keep a lid on extracted honey. Mason jars with rubberized seals are perfect for liquid honey. For comb honey, I like glass containers with snap-on lids.”
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What to do when honey crystalizes?
Amber Shehan, a brewer who specialises in mead, said crystallisation does not mean your honey has spoiled and it is “super easy” to save it so you do not have to throw it away.
On her website Pixies Pocket, Amber said: “Honey crystallizes from being around chill temperatures, but don’t worry, it hasn’t gone bad at all!
“You can restore it to a liquid state by setting the jar in very warm water or by using another gentle heat source.”
Simply place your jar of honey in a pot with water and place it on a low heat. As the honey slowly heats up, it should go back to its original liquid state.
However, make sure not to place the honey in a microwave or heat it up too quickly, as according to Amber the honey will become “sticky napalm.”
Amber said: “Don’t get it too hot! If you have raw honey, heat will kill the beneficial microorganisms and make it, well, not raw.”
