Raw, pure unfiltered honey will go hard or crystallize in storage – but it’s an easy fix.
To return crystallized honey to its liquid form all you have to do is gently heat it.
If you heat honey at too high a temperature you will change the color and the flavor of the honey. Heating honey too many times will reduce the quality.
Once the honey returns to its liquid state I pour it into another Mason jar using a jar funnel.
All pure, raw honey over time will crystallize. The reason store bought honey doesn’t readily crystallize is because it was heated to a very high temperature before it was bottled.
Honey naturally crystallizes at room temperature because the glucose molecules separate from the water. When this separation occurs the glucose begins to attach to “seed crystals” in the honey.
Once crystals are formed, the glucose and some of the other sugars in the honey are attracted to the crystals and rampant crystal growth begins.
The speed at which raw honey will harden or crystallize depends upon the source of nectar, the temperature that the honey is kept at and the seed crystals in the honey.
I buy raw honey in 20 lb. increments from a local beekeeper and use it in some of my cooking and baking.
Twenty pounds of honey will last me at about 2 to 3 years.
Honey has marvelous antiseptic and soothing properties. In fact some research indicates that Manuka honey from New Zealand maybe effective in treating MRSA infections.
I use raw honey mixed with fresh lemon juice to soothe a sore throat or mix it with whiskey for a dry cough. Honey has long been used as a folk remedy to treat skin aliments, burns and some digestive problems.
People swear by all kinds of honey and cider vinegar cures.
Seems to me honey and cider vinegar is to human health, what WD-40 and duct tape is to household repair.
If honey is well sealed it has an indefinite shelf life. In fact 3,000-year-old honey good enough to eat has been found in Egyptian pyramids.