I am thinking Mr Van is spot on: But; being it is liquid, does honey freeze? If so, and if it is in glass bottles it will burst just like water in a frozen glass bottle will. But honey may not freeze to a solid? I do not know but this is interesting.
Phillip
I agree Phillip, quite interesting. A quick perusal of my favorite question answering site, Quora, reveals that honey does not truly freeze in the scientific sense of the word, meaning it doesn't ever become a true solid. Even down to -4F honey will continue to flow, albeit very slowly. At anywhere between -44F and -60F honey will undergo something called "vitrification", meaning it will become a material similar to glass. But glass is not a normal solid, it's what's known as an "amorphous" substance. It lacks the standard crystalline structure of normal solids, which makes it kind of somewhere between a liquid and a solid on an atomic level. Here's a quote I found, if anyone is interested in the chemistry aspects.
"Honey contains appr 80 grams of sugars per 100 grams. The remaining 20% is mainly water. The water in honey is not very likely 'free' water: the water molecules behave differently from water molecules in a glass of water. Whereas in the latter they interact a.o. by hydrogen bonding with surrounding water molecules, in honey the limited number of water molecules interact predominantly with the hydroxyl (-OH) side groups of the sugar molecules and are therefore not readily available to freeze crystalline.
Sugars and carbohydrates act as cryo protectants (anti-freeze) for that reason. The high concentration significantly lowers the melting point to such an extent that storing in a standard freezer would never freeze the honey. Due to the extremely high concentrations in honey the thick syrup will also at lower temperatures than observed in standard freezers not freeze but become more and more viscous and form a vitrified (non-crystalline) solid. Solid is not the correct word, but it is to be understood the way glass appears solid, whereas actually it is a very viscous liquid."
Kantor Z, Pitsi G, Thoen J.
J. of Agricultural and Food Chemistry 47 (1999) pages 2327-2330.
Based on this information, I would guess that honey wouldn't be at much risk of expanding in a freezer, since its water molecules are essentially too tied up to expand, and to my knowledge, water is the only liquid that expands significantly as it freezes.