![]() ![]() A high water content in your honey will cause fermentation or spoilage.įor the process of de-crystallization, there should be a little excess room in the jar to allow room for expansion.ĭon’t get your water too hot. This is because it will absorb moisture from the air. Honey should always be stored in a jar with a tight fitting lid. (But don’t worry if your honey is in plastic, we can use another method-that I will discuss shortly.)Īs we begin the process, it is a good idea to have a lid on the jar. ![]() If you buy honey in glass jars, the water bath is easier. You can also transfer the contents to a medium sized bowl if you want to remove it from the container. We want to create a “hot tub” figuratively speaking for our jar of honey. The easiest way to bring it back to a liquid state requires only a few items. This can be accomplished easily if you take your time. Gentle warming to a reasonable temperature should not damage the beneficial enzymes. However, they are still at the mercy of mother nature and can only control sections of the hive. On a hot South Carolina day, I would not be afraid to bet that areas inside my hive are near that temperature.īees do regulate the inside hive temperature through hive ventilation. While 110° F may seem to be quite hot, keep in mind that it probably gets that hot or hotter in the hive. And, anything over 140° F ruins the natural properties completely. Most researchers agree that temperatures over 110° F damages enzymes and anti-oxidants. Isn’t the whole idea of raw honey to have some that has not been heated? Yes, that is true. This is a common debate among honey connoisseurs. But, too much heat will harm the integrity of your honey. Heat will melt the sugar crystals that are forming in the jar or container. This raw food is alive with enzymes, antioxidants, pollen and other natural goodies. If you prefer the liquid honey, you can reverse the process without destroying it’s raw properties. However, if your room temperature is rather cool, you may still have crystallization occur.Īctually, honey can be stored frozen to prevent crystallization-but most people do not want the bother of doing that. Honey is best stored at room temperature. Tupelo is a variety that rarely if ever changes.īut, storage conditions also play a role. The chemical composition of various nectar sources and their levels of sugars can result honey that crystallizes quickly.Ĭlover, dandelion and cotton are good examples of varieties that are quick to change form. And, this happens at different rates from one jar to another. It is the high levels of glucose and fructose sugar molecules that are responsible for the change. This answers the question of “ why does some honey crystallize” and other varieties do not. Why Does Honey Crystallize – Sometimesīees make this superfood from many different sources of plant nectar. This natural process can be alarming to someone who does not understand why it is happening. As they continue to grow, the entire jar can become solid. When raw honey crystallizes it often forms large, gritty crystals. How to Decrystallize Honey in a Plastic Bottle. ![]()
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