Crystallization!

Honey never goes bad – but it does crystallize sometimes when it gets too cold. The easy solution to bringing it back to liquid form is to set the jar in an inch of steaming hot water for 5-10 minutes. Easy.

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3 thoughts on “Crystallization!

  1. Chrissssssssay says:

    This happens to me ALL THE TIME. I read this:

    http://scienceline.org/2007/04/ask-westly-crystallizedhoney/

    It led me to believe my kitchen is too cold – it says honey should be stored at 70 degrees, But maybe all I need is Mr. Combover’s honey and to keep it close to the (warm-ish) stove!?!

  2. Gilda Skinfill says:

    Maybe Santa Claus will bring me some Mr. Combover honey so I can try the method!

  3. gold account says:

    What makes one honey different from another? All honeys are produced in exactly the same way, worldwide. The only thing that determines the color, texture, flavor, and fragrance of the honey is the flower nectar. Buckwheat honey is black, acacia honey is almost completely clear and honeys run a wide range of golden and amber colors through that spectrum–the only difference is the species flower or flowers that nectar is gathered by the bees. So ultimately the flora of the individual ecosystem determines the color and flavor complexity of the honey!

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