Handling

Keep Honey Cool

This is critical for a high quality honey. The raw honey I sell and produce is very close to the original condition when it left the hive, nothing added, nothing removed, no filtering, and never heated. Heat is the enemy of honey! It will degrade the taste, smell and food quality quickly.

Heating honey above 96.8°F, causes loss of nearly 200 components, some of which are antibacterial and at higher temperatures the important enzymes are destroyed and honey sugars caramelize. For this reason, in the extraction process, I never heat our honey room above 95 F; the temperature found naturally occurring within a bee colony. This cool extraction process does not degrade the honey, maintaining the unique tastes, aromas, and medicinal qualities of the honey.

Honey gone hard? Should I throw it out? No!

All real, natural honey will crystallize in time. It is natural, normal, and still safe to eat.

Raw and unfiltered honey is relatively low in moisture content (14% to 18%) and has a high antioxidant level. It will usually granulate and crystallize to a margarine-like consistency after a month or two. Many people prefer to spread it on bread, toast, and waffles. Dissolve it in hot coffee or tea, or use it for cooking and baking.

How to turn your crystallized honey back to liquid

1. Place the jar in a bowl of warm water for a few minutes.
2. Do not put honey in the microwave. You would not microwave your best wine would you?!
3. Try not to heat your honey above 95 deg Fahrenheit. It will render all the positive properties of honey inactive.
4. Use crystallized honey on warm toast or in hot beverages. It will dissolve on its own.