To preserve the best qualities of that raw honey, you must melt it slowly in a glass jar using low, indirect, and constant heat for as long as the honey takes to decrystallize.
Step One: Place glass jar of honey into a larger glass or ceramic bowl if your honey comes in a plastic bottle spoon out crystallized honey into a sealable glass jar. You can create this warm water bath using a kettle, instant pot, or, if you want precision, a sous vide cooker. Step Three: Pour the warm water bath into the bowl and jar of honey is sitting in.
Make sure the water line is above the level of the honey but below the lid. You do NOT want water to accidentally get into your honey jar or container. Step Four: Leave the jar of honey sitting in the bath, stirring occasionally, until the honey reliquifies. The length of time that your honey will take to decrystallize depends upon the amount you are liquefying, but a typical honey jar takes a little over an hour to decrystallize.
Honey is made up of glucose and fructose. Different honey varietals have different ratios of these sugars, which means different honeys crystallize at different rates. Remember, crystallized honey has not spoiled! The solution finally came when my kids were so messy with a jar of honey and left it contaminated with foreign foods like butter, bread crumbs, peanut butter.
Then, nobody touched that jar anymore and it sat in the fridge for a few month and finally, finally crystallized. So now all I have to do is mixing a fresh liquid jar of honey with a couple spoons of crystallized honey and leave it in the fridge for a couple of weeks to get it crystallized.
Reply 3 years ago. There's no experation date on honey. I've seen honey crystallized from 's and when I found it it was Tip 3 years ago. The microwave works fine too, but either way I just let it half liquify, stirring quite often, to produce creamed honey; much less messy than liquid honey, and much better for spreading on toast or whatever. I've never found a problem with repeating this process whenever needed.
Does all the honey then just naturally cook and lose all of its enzymes within the beehive? The bees cool the hive. Heating crystallized honey will certainly get it back to a more liquid state, at least for a while and there are many ways to so. But please ensure that the method you choose does not allow the temperature of the honey to go above 40 degrees C.
Most of the beneficial enzymes in honey do not survive temperatures above this value. Alternatively buy honey with a low glucose content. It will not crystalize for a long time.
However much of the lower priced liquid honey in supermarkets has been heated to 80 degrees C and micro-filtered to remove all crystallization nuclei, turning it into just sugar syrup. The water should be no hotter than or Any hotter than that and you will destroy the natural health benefits. A microwave will do the job, but do not place the plastic container with honey in a microwave with the top sealed.
Remember to open it or you will have a microwave with an interior coating of your now molten honey. Trust me on this :P. I'm a beekeeper as well and I re-iterate my colleagues' mention of not heating honey over degrees to prevent the destruction of beneficial enzymes and such.
I have found a great way to deal with crystalized honey. Closed cars can become quite hot from the Sun. At 70 degrees on a sunny day, after a half hour, the temperature inside a car is degrees.
After an hour, it can reach degrees. I have found this a great way to gently liquify crystalized honey. You do have to monitor the inside temperature, as you can go above at higher outside air temperatures and in direct sunlight. Don't use the microwave, It kills all the GOOD bacteria in the honey, and you end up with a dead sweet simi-fluid substance. Tast's good though!!!! We put the jar in a plastic bag and then drop it in the hot tub overnight.
The water is just right to convert it back and you don't have anything but a plastic bag to put away when done. Darker honeys retain a brownish appearance. Hungry for more chemistry? Honey is a highly concentrated sugar solution. This means that the water in honey contains more sugar than it should naturally hold. The overabundance of sugar makes honey unstable. Thus, it is natural for honey to crystallize since it is an over-saturated sugar solution.
The two principal sugars in honey are fructose fruit sugar and glucose grape sugar. The content of fructose and glucose in honey varies from one type of honey to the other.
The balance of these two major sugars causes the crystallization of honey, and the relative percentage of each determines whether it crystallizes rapidly or slowly. What crystallizes is the glucose, due to its lower solubility. Fructose is more soluble in water than glucose and will remain fluid.
When glucose crystallizes, it separates from water and takes the form of tiny crystals. As the crystallization progresses and more glucose crystallizes, those crystals spread throughout the honey. The solution changes to a stable saturated form, and ultimately the honey becomes thick or crystallized.
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