The Power Of Honey.

[Daryk Campbell Sr]

How do you keep honey from hardening? (other than eat it quicker). I don't use much honey, but I like to have it on hand. It generally turns hard and very granular on me. Is there a trick?

[Linhardt]

Storage temps affect honey. Crystals form best around 50 - 60 degrees, it is kind of is a phenomenon as to why and when they form but it is because it has a high sugar content and its kind of unstable at certain temps. At temps below 50 degrees honey is thicker which slows the formation of crystals. Honey resists crystallization best at higher temperatures more than 77 degrees. When temps are 104 degrees it goes back to liquid. But do not go above 104 degrees or it will not be the same. The easiest way to get it back in to liquid form is to heat a pan of water to 95 - 104 degrees but no higher. Remove pan from heat and open the honey jar and set the jar in the pan for about 30 mins. That should do the trick to remove the crystals.

[jdmidwest]

I filter my honey to keep particles out that quicken granulation. Keeping it warm at room temps helps too. Putting in refrigerator will quicken the granulation. But all you have to do is warm it up and liquify it again.