| While one of the greatest facts on honey storage | | | | for instance, is known to resist crystallization |
| is that it doesn't spoil even with no preservatives | | | | better than other types of honey. |
| and additives, liquid honey is susceptible to physical | | | | I would advise honey to be stored at a |
| and chemical changes during storage; it tends to | | | | temperature of 21°C to 27°C or |
| darken and lose its some of its aroma and flavor. | | | | 70°F to 80°F in a dry cupboard, make |
| Over time, liquid honey also tends to naturally | | | | sure that the cap is on tight since honey tends to |
| crystallise and become lumpy over a period of | | | | absorb moisture from the environment, which can |
| time. This does not affect the taste and quality of | | | | lower its quality. Also store honey away from |
| the honey at all, although it changes its | | | | direct sunlight as it could affect its properties. And |
| appearance. Hence, for commercial reasons, a | | | | this is the reason why some honey come in dark |
| certain a certain shelf life is often stated on the | | | | containers. However, these dark containers do |
| honey bottles in the shop. | | | | not allow consumers to judge the color, viscosity, |
| I often read from honey storage tips that honey | | | | clarity, and crytallisation of the honey. Glass |
| should be kept at room temperature and should | | | | packaging is preferred by some people because |
| not be stored in too cold nor too hot place. The | | | | glass is neutral and doesn't react to honey and |
| problem here is it can be confusing because room | | | | alter its quality. |
| temperature varies from country to country! For | | | | If you wish to restore granulated honey to its |
| instance, where I live, room temperature | | | | natural state, just place the jar over hot water |
| sometimes could be as high as 35°C but I do | | | | (about 50-60°C), as soon as the granules are |
| not refrigerate any of my honey as as cold | | | | dissolved, remove the honey from the heat and |
| temperatures would speed up the process of | | | | let it cool as quickly as possible. Remember, never |
| granulation. Also, the rate of crystallisation varies | | | | boil honey! |
| for the different types of honey. Tupelo honey, | | | | |