Honey, oh so sweet yet...........
 

will put a frown on your face if you find one of these. I went to get one of about 30 mason jars I have stored. Heard that heating it up will liquefy it. Have not done more than a 45 seconds in the microwave, was successful for about 25 %.

Anyone have any ideas or run into this problem? Is it just crystilzed? Used the thick crap by spoonful in my coffee, no problems, dissolves fine.

http://i45.photobucket.com/albums/f6...g/DSCN2511.jpg

Re: Honey, oh so sweet yet...........
 

Everytime I've encountered this problem, many times, it has gone away in a hot water bath. Microwave did the trick too; but I think that is overkill -- I really don't want to cook it, after all, just warm it up a little.

Re: Honey, oh so sweet yet...........
 

I have 5 gallon buckets that are completely crystalized. No problem at all. Just scoop some out and give it a warm water bath until fully melted. I wouldn't microwave it, you don't want to cook it.

Re: Honey, oh so sweet yet...........
 

We have a really big jar of honey i bought last spring and Haven't opened yet.
I looked at it the other days and saw that it was crystallized.

I said "oh crap!"............My wife said..."what? its still good."

I knew that, But I hate when that happens

Re: Honey, oh so sweet yet...........
 

warm it in hot water bath if you want it liquid i prefer candied for lots of things because its easier to spoon out of the jar

real honey that will last a long time will candy

Re: Honey, oh so sweet yet...........
 

Yup no problem. Just crystallized. Put the jar in a pot of boiling water and it will take care of it.

Re: Honey, oh so sweet yet...........
 

I've heard you should nuke the honey, just use hot water...

That always happens when we purchase a year or more worth of honey. Seems to last ok for 6 months or so and then start browning / crystalizing. The browning I have heard will be different depending on the diet of the bees that produced it. Not an expert though so take it for what it's worth!

Re: Honey, oh so sweet yet...........
 

Crystalizing isn't a problem like all others in this thread have said. I've found that when my locally raised honey gets in that condition where it is so concentrated that I actually end up using less because it is so much sweeter.

Just warm it up a tiny bit like everyone else has said previously.

Re: Honey, oh so sweet yet...........
 

it's almost easier to handle when it's crystallized ... sometimes.

for example, spooning some out for coffee.

you know how when you're pouring vegetable oil some always seems to leak down the side of the container ?

Re: Honey, oh so sweet yet...........
 

gD, what I meant to say in that last post was crystalizing isn't a problem which previous posters have already said.

Yes, I know what you mean about the running down the side problem. Sometimes its a chore cleaning up after myself after I get down using any kind of liquid. :wink:

Re: Honey, oh so sweet yet...........
 

What's the story behind your Rainbow colour flag avatar, sweety?

Re: Honey, oh so sweet yet...........
 

I learned something new this weekend regarding honey. I was at a farmer's shop and picked up some locally produced honey. While chatting with the owner he told me that buying local honey is a smart thing to do if you have allergies.

He claimed that the local honey includes tiny amounts of allergens and by sticking to your local honey provider you will strengthen your immune system against local pollens and other allergens by building up a tolerance.

Re: Honey, oh so sweet yet...........
 

Horn, some members here at GIM found my use of Matthew Shepard's photo offensive. I even agreed that using the picture of a murdered boy was a little tasteless, so instead I adopted the Castro rainbow flag as my avatar. Among all the members here, I'm the only one who is openly gay (but by no means the only gay member, LOL) and I am not going to hide.

But then, you knew all that already, didn't you?

Re: Honey, oh so sweet yet...........
 

It's good that it crystallizes quickly. Honey is pasteurized to delay the crystallization, but the heat ruins its antibacterial properties. Any heat will, in fact. Honey can be useful for putting on wounds (or zits & other things like that) if it's never been pasteurized and you leave it alone.

It takes too much heat to re-liquify it but one thing you can do its stir it. Just jab at it with a spoon until you get it worked up enough to stir a bit. It won't be liquid like it used to be but if you work at it it will become at least spreadable and somewhat pourable.

Re: Honey, oh so sweet yet...........
 

I am a straight, Irish, Catholic, Marine, libertarian and I have a a pretty flag too...

Re: Honey, oh so sweet yet...........
 

Good post! I agree with the owner. Since I went back to using honey from local bees I have not had problems with allergies. That's been 20 years ago.

Re: Honey, oh so sweet yet...........
 

Use unpasteurized locally grown and you won't have that problem. :ok:

Re: Honey, oh so sweet yet...........
 

not true

in fact heat treated honey seems to candy less

depending on the floral source,moisture content and temp some honey can candy in a matter of weeks even in the frame/comb without any pasturisation/heat treatment.

sorry if i misunderstood your post

Re: Honey, oh so sweet yet...........
 

That's not what I meant. I was talking about the anti-bacterial properties that Ash was talking about. I am aware all honey will crystalize in time. :ok:

Re: Honey, oh so sweet yet...........
 

the fellow who has an apiary near me told me to just place the jar of crystallized honey in a hot sunny window.
The last time I went to his house to pick up some more honey (traded some eggs) he went to the dash of his pickup truck to get a jar that he was "sunning"

Re: Honey, oh so sweet yet...........
 

I believe that Tupelo honey will not granulate( or takes a really long time to do so).

Re: Honey, oh so sweet yet...........
 

That is natural. Use it anyway. Makes no difference. Heating however does make a difference. Why do you care? You're only going to mix it with something else.

Re: Honey, oh so sweet yet...........
 

I hadn't a clue, until I saw the flag.

I thought the older avatar was you as a child, guess I'm a little dense on certain issues?

Definitely no hiding with those colors flappin in the breeze.

Re: Honey, oh so sweet yet...........
 

We pour from the jars into a lil honey :bear_cry: bear, and use it out of that. Seems to work better on biscuits than globs and taste a little smoother than the crystalized ( seems a bit sweeter in crystal form)

Re: Honey, oh so sweet yet...........
 

something else not mentioned is that raw honey is great for sun burns, imo better than aloe vera

Re: Honey, oh so sweet yet...........
 

Let your freak flag fly, brother.

And seriously, you guys have 5 gal buckets of honey? I need to work on my preps.

Re: Honey, oh so sweet yet...........
 

Merlin, it's unfortunate that many lack the courage to put themselves out as they are. It's a pleasure to know you, and to see you accurately present yourself.

As for the honey, I don't see much point in altering most of it. When you go to use your preps, will the honey be used as a sweetner in cooking, for if it will the crystalization won't matter. I would only worry about crystals in the honey that must be liquid to serve its purpose. And for that, sunning can work any time.

Re: Honey, oh so sweet yet...........
 

Merlin,

I'm curious, did you buy it in 5 Gal Buckets, aggragte smaller containers into the 5Gal buckets or collect it from your own bees into 5 Gallons?

Thats a fricken lot of Honey...

I think our family of three goes through 2-3 of those Honey Bear Bottles in a year, maybe..

Re: Honey, oh so sweet yet...........
 

I am a massive honey fan and consumer, but I dont have anywhere near a 5 gallon bucket!!! Thats crazy Merlin. I think I've found a new best friend!

Re: Honey, oh so sweet yet...........
 

Honey and fruit cake


Are thought to be able to out last
human civilization ...


Long after we are gone the fruitcake and hony
in proper packages will survive..


and not MHOP..dam near proven!!!

Re: Honey, oh so sweet yet...........
 

Honey crystalises by several reasons, amongst others, such as contamination, moisture content and type of nectar the bees forage on. Most beekeepers pasturise the honey prior to packaging so that it remains runny longer at point of sale.

However, for nutrition, it is best to buy local, cold extracted and un-pasturised honey from apiary sites that are at least 3 miles from industry, farming operations that use chemicals, or main roads.

It is also important to ascertain if the beekeeper feeds his hives sugar over winter. If he does, it is better to not buy the honey in my opine.

Just for the record I have several hives.

Re: Honey, oh so sweet yet...........
 

Honey should be melted as close to 120 deg. F as possible to preserve flavor. Most commercial honey is heated to 160 Deg. F to speed bottling and slow crystallization. Microwaving tends to caramelize the honey. I've used it on small quantities by using the nuke for 10 secs at a time and allowing the heat to soak in.
My method of melting out a bucket is to place it on an electric heating pad set for medium and cover with an old blanket or quilt for insulation. It takes 3 or 4 days but keeps the temp down.

Re: Honey, oh so sweet yet...........
 

I have two memories of honey to share here. In chronological order:
First I remember as a young kid, my mom heating a honey bear in the microwave and upon taking it out it pressure burst, just the lid I believe, and splattered me, I remember rushing out into the snow and cooling it down. So I guess be careful microwaving honey, even if you like your honey runny. (a sir mix-a lot reference for ya)

And second I remember my grandfather bringing home a 5 gallon bucket of honey, I was still pretty young and was quite impressed with it. He told the whole family to bring their smaller jugs to fill up so it was a repository for the whole family. I believe that he paid $30 for it. I am not sure what it is going for now but I am planning on buying a bucket soon.

Re: Honey, oh so sweet yet...........
 

http://www.reallyrawhoney.com/

This stuff is very expensive, but tastes incredible. It has more of a frosting texture. I usually eat a spoonful after dinner while my dog drools waiting to lick the spoon clean.

I love honey more than Winnie The Pooh.

Re: Honey, oh so sweet yet...........
 

I like that about you Merlin. You're straight up, man.

Re: Honey, oh so sweet yet...........
 

I pay a little under 2 bucks a pound for 5 gal buckets (60lbs)these days(raw, about a 500lb quantity). Wholesale prices run about 80 cents lb, that's what the big guys pay for the cheap stuff.

Re: Honey, oh so sweet yet...........
 

I work at a health food store and that really raw honey is a big seller but it is not organic. It claims pesticide free but about six months ago I got a recall notice that a batch of their honey had pesticide levels that were too high. I thought what lairs, because the label claims NO pesticides. Will never buy their honey again. Y.S. bees has a creamed honey that is cert. organic from Brazil, personally I'd find a local beekeeper.

BTW. that creamy texture is caused by controlled crystallization and whipping air in it.

Re: Honey, oh so sweet yet...........
 

Noooooooooooooo! Don't heat your honey. First, buy raw, unfiltered, unheated honey, then never heat it over a temp hotter than your skin can handle. Mildly warm faucet water will loosen it up without killing the living essence of the honey. Honey, in it's raw state, is immensely healing.

Re: Honey, oh so sweet yet...........
 

I don't know that I've never seen certified organic honey. You'd have to prove that the bees are staying on your land and not getting into your neighbors Round-up Ready soybeans. It's nearly impossible to do in the US because bees can travel a mile or more from the hive looking for nectar and pollen.

Re: Honey, oh so sweet yet...........
 

Must be a large plantation then, btw it's from Brazil not the US. Never seen a cert org. honey from the the US before. Best bet is getting fireweed honey from Alaska, not too many round-up ready soybeans around there I would think.

Btw, how's the rootbeer making these days?

Re: Honey, oh so sweet yet...........
 

Haven't made it in a while. Now's the time to dig sassafras root I hear. Might go harvest some soon and made up a batch.

Re: Honey, oh so sweet yet...........
 

I remember buyin some 'whipped' honey in Canada a few years ago that was delicious. I have a bit of honey stored for the end of the world, but I have switched over to Agave Nectar and don't really use honey in my day to day operations any more. It feels easier on my stomach, seems a bit lighter. Also the energy from the nectar seems to be released slower over a longer period of time -- dates and agave nectar -- the ultimate sugar high -- will keep ya going all day!

Re: Honey, oh so sweet yet...........
 

trivia. whats the shelf life of honey?


what makes honey crystalize?


im a bee keeper. some of what you have posted is true and some not so.

the main thing that makes honey turn to sugar is moisture. dont stick a wet spoon into your jar. one of the WORST things you can do to honey is put it in the refrigerator. this will make it go to sugar fast. besides it dont go bad on the table or cabinet.

commercial honey will ( under most conditions) will go to sugar faster than your local bee keepers will. the reason is simple. large honey producers want to make the most product for the least money to have higher profits. this means they normally feed their bees sugar water. this will turn faster than natural honey.

one way to tell GOOD honey from commercial honey, turn the jar upside down and watch the air bubble rise to the top of the jar. its best to compare store bought honey to local honey. the store bought honey air bubble will rise much faster than the local honey. why ? QUALITY. i was at a place that sells " local" honey last spring. i told the guy that the "local" honey in the jar had the commercial look and it was too thin. he told me that the company imported honey from china, put it in qt. jars and labled it as local honey. ( remember the high profit margin i told you about).

what the honey is made of is a factor also. if the honey is made from blackberry blooms it will turn faster than any other bloom.

if you have never tried fresh,raw local honey do yourself a favor and get some. what you get in the stores is nothing more than a little bee spit and sugar water. if you are getting pasteurized honey it kills all the good things in honey that helps your body.

does local honey cost more? yes. i do sell some honey and give alot away. i sell honey for $6 a pint. i have had ppl tell me" i can get the honey bear for about $1.50". i tell them yes you can, but is it GOOD honey? i will put my honey up against any honey bear honey ANY day. i have ppl wanting honey all the time so the price is well worth what little extra you pay.

have you noticed the price of honey going up? the "honey bears" normally sell here in western NC for about $1.50. now they are going for almost $3.00. '09 was a bad honey year. most keepers got almost NO honey. i had 7 hives and got 10qts of honey. on a good year you can get that from one hive. i now have 3 hives. its been a bad year for keeping bees all the way around.

OH whats the shelf life of honey? about 2 to 3 thousand years. they found edible honey in the egyptian tombs.

hope this helps someone.

rm

Re: Honey, oh so sweet yet...........
 

one thing i've learned is that Bees LOVE Spearmint.

i have a spearmint plant in my garden plot and the bees go freaking crazy over it. when it gets big at any given time it will have a hundred + bees sitting on it doing their thing.

http://farm2.static.flickr.com/1088/...b804ab.jpg?v=0

Re: Honey, oh so sweet yet...........
 

Ahhh.....the holy grail of honey.

When I was a kid (yup, when I was a kid, back in the Triassic)

My mom would occasionally pull out the Waring Blender -

You know, the one from the mid-fifties built like a tank,

With the sculpted glass mixing container that weighed about a ton,

And chrome everywhere else.

Well, she would take honey and butter (both local, we lived in the sticks)

And put it into the blender and make what my sister and I called

Honey Butter. We both of us would kill for it.

As I remember, my mom ran about 2/3's butter to 1/3 honey.

Try as I might, and I've tried many times, I've been unable to

Duplicate her touch.


scyth