Crystallization

What is crystallization?
Crystallization or granulation is a natural process that occurs in honey which aids its preservation.  It does not indicate spoilage.  Honey is a supersaturated sugar solution out of which the glucose tends to crystallize. Some honeys crystallize quicker than others, depending on the nectar source.

Can I prevent the crystallization of my honey?
1. Store honey at room temperature to deter crystallization. Crystallization occurs most rapidly at cool temperatures (40º – 57ºF) therefore honey should never be stored in the refrigerator.
2. Prevent absorption of moisture in the air by tightly closing containers during storage.
3. Do not contaminate the honey with toast crumbs etc.
4. Use more honey! As honey ages, it will start to crystallize.

My honey has crystallized. Do I need to throw it away?
No. Crystallization can be reversed by heating. Place the honey container in a warm water bath for a period of time to return the crystals to liquid.

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