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Tuesday, March 8, 2011

Liquifying Honey

When I wrote about buying a huge bucket of honey last fall, several of you asked what I would do about the honey going hard. As honey ages, it begins to crystallize into sugar and eventually will be a solid mass, instead of a liquid. The secret is to heat the honey.

I keep my bucket of honey in the basement and a gallon jar in my kitchen which I refill as needed. This past week was the first time that the honey had crystallized.


First I filled my gallon glass jar. It was actually easier to dip out of the bucket now that it was a semi-solid. Then I placed the jar in a pan or water on the stove. I turned the pan to medium-high heat until the water in the pan boiled then turned it back to medium.


Maybe you can see that part of the honey has heated and liquified. It is darker in color.


Eventually the entire jar was liquid honey again and ready to use.

I love that honey is an unprocessed food that has an indefinite shelf life. If I don't finish this bucket of honey this year- or next, it will still be good.
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11 comments:

  1. Wasatch WifeMarch 8, 2011 at 11:01 AM

    Hi Gina! I'm so happy to *meet* you! :) I wanted to share with you that I also buy honey in huge buckets. What I do to keep it from crystallizing is as soon as I get the bucket, I open it and ladle the honey into 1/2 gallon jars. Then I just open them up as needed. I have had no trouble with it crystallizing as there is no air getting to it. It takes about 30 minutes of work in the beginning, but none of the heating or work to decrystallize later on. :) Also, when using my 1/2 gallon jars, as they get about 1/2 empty, I then transfer that to a quart jar. I have never had trouble with crystallization because of doing this, and I hope this can help you save a lot of time and trouble. :)--S

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  2. JeniMarch 8, 2011 at 11:08 AM

    This is great. I had to do this this week as well. I wondered if it was something that I was supposed to do, or if I was ruining it somehow. Good to know that I'm not. Thanks for all your helpful tips!

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  3. happy mommaMarch 8, 2011 at 11:47 AM

    Hello Gina, I wanted to say thanks for stopping by my blog and I hope you come back and visit again. I wanted to come see your blog and it looks like I'll have to stay and read awhile. I can't wait to try your bread recipe. I've tried many, but can't find one that is soft, I may be doing something wrong, any advice is welcome. Looking forward to hearing and learning from you as we make our journey here for the Lord. God Bless.

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  4. life in this 1880 farmhouseMarch 8, 2011 at 3:21 PM

    I did this too just this week. Out the basement and heated up to liquefy.First year I had it in a big plastic pail. I learned quickly the honey should go in smaller containers when I get it.Easier to heat up later in the year.

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  5. AnonymousMarch 8, 2011 at 4:06 PM

    Looks so yummy! Just wanted to thank you for the lotion recipe. I made some yesterday and it feels wonderful! My husband has dry skin and also fragrance allergies so he was very happy! We had been using straight coconut oil but like this better. Thank you! Blessings, Dee

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  6. addicted2teachingMarch 8, 2011 at 7:54 PM

    Knowing your love of making bread I have been wondering if you I have tried using Kefir for a sourdough sponge? Here is a recipe that I have found that makes wonderful bread. http://maria.fremlin.de/recipes/qksourdough.html

    I enjoy reading your blog. Just thought this might interest you if you haven't already tried something similar.

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  7. UnknownMarch 8, 2011 at 9:40 PM

    Hi Gina,
    If the honey gets hard to quickly, I know if you put it in your dishwasher (and run it) it will melt and stay a liquid for 3 - 6 months. Good luck!

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  8. AnonymousMarch 9, 2011 at 4:01 AM

    Just don't microwave a honey bear too long without checking on it! I had a 12 oz. bear that the honey had completely crystalized in, and put it in the microwave for a couple of minutes. The head melted off!!

    Miz Carmen

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  9. SuziMarch 9, 2011 at 4:56 AM

    If it candies then it's raw honey which is great! Raw honey has all the natural enzymes, mild antibacterial qualities.
    If you heat it above 40C-45C (104F - 114F) then you will loose the goodness!
    I stick my 1 liter jars (decanted from the tub) and leave them in the sun for a day, turning as needed. It's soon runny again and I know it hasn't been overheated.

    Commercial honey is heat treated, mixed with glucose and colouring (to get the consistency they need for their product) and so stays runny. blurgh!

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  10. Deanna Rabe - Creekside Cottage BlogMarch 9, 2011 at 8:01 AM

    I buy raw honey from a local source. It is wonderful!

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  11. WhitneyMarch 9, 2011 at 3:35 PM

    What would you recommend for honey that has already crystallized in a plastic bottle? The microwave always melts it, so I avoid that, but I am wondering what else I can do! Thanks for your helpful tips!

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