How to: store honey
Did you know that honey contains almost no water? This makes it difficult for bacteria to grow in it. So it stays good indefinitely. Throwing honey away because it has crystallized? You really don’t have to. It has nothing to do with shelf life, but with how you store it. Three tips.
Take the temperature into account
The cooler the place where you store your honey, the faster it will crystallize. So the refrigerator is definitely not done. Honey can also crystallize due to temperature fluctuations, so the windowsill is out too. Ultimately, the very best place is your pantry. The temperature there is perfect and fairly constant. It’s also nice and dark, which helps prevent crystallization.
Check the lid
Do you have honey in a squeeze tube? Then there’s nothing to worry about. Is it in a jar? Make sure you always screw the lid back on properly. If you don’t, the honey will absorb moisture from the air. As a result, bacteria will eventually get the chance to grow after all, changing the color and flavor.
Still crystallized?
Remove the lid from the jar and place it upright in a pan of boiling water. Let the jar of honey sit for a while, stirring it occasionally. If all goes well, the honey will be completely clear and liquid again within a few minutes.
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