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Honey Problem

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Agility Mom:
I extracted my honey in late September and my bees had done very well for me. However, I now notice that in several of the containers the honey has gotten very firm and is even a bit white looking. I put one larger jug that wasn't sealed in hot water and a quart jug that was sealed at low heat in the microwave and the honey has liquified in both again. The honey still tastes great.

Any thoughts on what might have caused this?

Jerrymac:
From stuff I've read it happens naturally, and you did what was said to do.

I just don't know if it can happen that soon.

Sting:
There is nothing wrong with it.  Your honey has simply crystallized.  All honey does so, at different speeds depending upon the nectar source and other conditions prevalent during the season in which it was gathered, and of course depending on how it is stored.  57 degrees Fahrenheit is the optimum temperature if you are trying to harden your liquid gold, which lots of producers do.  This product is marketed as "granulated" or "creamed" honey and is enjoyed for its spreadability.  The quality of the honey is not altered by crystallization.

The process starts with a tiny number of crystals seeding the honey and ends when all the honey in the container has hardened. ('Kind of like sourdough bread needing a starter).

As you have discovered, a little gentle heat will liquify your honey.  My guess is that yours has been stored in a cool place for it to have crystallized so quickly.

Beth Kirkley:
I had that happen to me too last year. From my fall harvest (taken in Febuary though). It was really interesting to see though.

Beth

Anonymous:
Judy,
Sting is right on in his response. All honey does crystallize, the nectar source plays a major role and the temperature at which you store your honey speeds up or slows down the process.

One thing I might add is that when you process your honey keep it covered as much as possible. Not only does honey absorb moisture from the air, if left uncovered any dust particles that get into it will only speed up the crystallization by becoming the 'seed' that Sting spoke of.

Oh, I guess there were two things. I have read that since microwave ovens are notorious for creating uneven heating patterns, it is recommended that they not be used for trying to re-liquify honey. They say that the uneven heating can harm the flavor of the honey by heating some of the honey to a too high temperature. I personally have never tried to use a microwave for this, so I can't verify or refute this, I'm just passing on what I have read.

A beekeeping friend of mine stores his honey in an outside, below ground cellar (temperature in the low 50's) so that his honey will crystallize. He says it's so that he has crystallized honey when he needs it and he can always liquify some if he needs that.

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