Some pure honey will crystalize more quickly than others. It's reliant on the nectar that the bees collect. Some nectar crystalizes fairly quickly, while other types may take a very long time, either way any pure honey can crystalize. If your honey is in an environment of vastly changing temperatures from hot to cold or cold to hot, this will cause it to crystalize more quickly.
Crystalized honey is what is used to make a whipped or spun honey. The introduction of the crystals to pure honey, feeds the honey, so it can be mixed or whipped into a creamy-type honey. If you love whipped or spun honey, you can make your own and save money on a store-bought variety.
Pure honey is shelf stable indefinitely and has been found in ancient tombs and still perfectly edible. Unless bacteria, or water has been introduced to the honey, it will keep literally forever without any special storage or care.
What you need:
A container of crystalized honey
Heavy bottom Saucepan (large enough for your container of honey) OR a double boiler
Fill the sauce pan half way with water. Set the pan on a burner on low heat. Place the honey container in the water. DO NOT boil the water, simply keep the water at a low temperature. Periodically check the honey and lift the container out of the water. Tip the container back and forth to distribute the dissolved crystals. Continue to heat until all the crystals have dissolved. Wipe the container and store in a cupboard or cool pantry.
To Use: The honey is ready to use when the crystals are dissolved. Use in any way you typically use honey. As an alternative sweetener added to baked goods or tea or homemade skin products.
Tip: Stores will often discount honey that has crystalized. You can save a lot of money on that honey and simply follow the above directions. There is absolutely nothing wrong with that honey, however, unfortunately people think there is and will reject it or toss it out when it does crystalize.
Note: When purchasing honey, check the labels. Not all honey is pure. There should be no other ingredient on the label except honey if it is pure. Some products will include High Fructose Corn Syrup, Corn Syrup, Molasses, acids as preservatives, artificial flavor and artificial color, with a very small percentage of actual honey. Your best source for honey is a local bee keeper (apiary), or Farmer's Markets or whole food/health food stores.
For ways to use honey, refer to the links below:
Herbal Infused Honey:
Lavender and Oatmeal Exfoliator:
Make your own Gingerbug:
Refer to the link to make your own Honey Infused Liquor (NOT Mead): justfowlingaround.weebly.com/sweets-treats-and-drinks/honey-liquorcousin-to-mead
Refer to the link to make Herbal Tisane: justfowlingaround.weebly.com/recipes-for-self-reliance/make-your-own-tisaneherbal-tea
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