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How to Store Honey?

12/28/2017

honey

Crystallized honey (thick, cloudy, granular) usually occurs due to honey exposed at varying temperatures.  Honey prefers warm temperatures, but not too warm – 70 degrees is just about right.  Cold temperatures can cause early crystallization (store in a cabinet or pantry; not refrigeration).  Crystallization is not harmful to honey, and honey is still good to eat if it does crystallize.  To “de-crystalize” honey, place the container in a bowl of hot water (although not too many times or it will encourage bacteria growth).  Honey can last for many years on a shelf, at the right temperature of 70 degrees.

 

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