Liquifying Honey

When I wrote about buying a huge bucket of honey last fall, several of you asked what I would do about the honey going hard. As honey ages, it begins to crystallize into sugar and eventually will be a solid mass, instead of a liquid. The secret is to heat the honey.

I keep my bucket of honey in the basement and a gallon jar in my kitchen which I refill as needed. This past week was the first time that the honey had crystallized.

First I filled my gallon glass jar. It was actually easier to dip out of the bucket now that it was a semi-solid. Then I placed the jar in a pan or water on the stove. I turned the pan to medium-high heat until the water in the pan boiled then turned it back to medium.


Maybe you can see that part of the honey has heated and liquified. It is darker in color.


Eventually the entire jar was liquid honey again and ready to use.

I love that honey is an unprocessed food that has an indefinite shelf life. If I don't finish this bucket of honey this year- or next, it will still be good.