Ruth Tan

Honey Storage Pointers

What is the best temperature for honey storage? And how do you restore lumpy honey to its smooth original state?

Copyright (c) 2008 Ruth Tan

While one of the most interesting facts on honey storage is that it doesn't spoil even with zero preservatives and additives, liquid honey is susceptible to physical and chemical changes during storage; it tends to darken and lose part of its aroma and flavor. Liquid honey also tends to naturally crystallise and become lumpy after some time. Crystallisation is easily reversible and does not affect the taste and quality of the honey, although it alters its looks and texture. Thus, for commercial reasons, a shelf life is indicated on the honey bottles in the shop.

I often read from honey storage tips that honey can be kept at room temperature and should not be stored in too cold nor too hot place. The problem here is it can be confusing because room temperature varies from country to country! For instance, where I live, room temperature sometimes could be as high as 35°C but I do not refrigerate any of my honey as cold temperatures would speed up the process of granulation. The speed of crystallisation also varies for different types of honey. Tupelo honey and Acacia honey, for instance have a tendency to remain as liquid and are able to slow down crystallization better than other types of honey, whereas Lavender honey rushes to crystallise. Honey that has been heated to 130 or 140 degrees will remain liquid for a few months.

I would advise honey to be stored at a temperature of 21°C to 27°C or 70°F to 80°F in a dry cupboard, make sure that the cap is on tight since honey tends to absorb moisture from the environment, which can lower its quality. Also store honey away from direct sunlight as it could affect its properties. And this is the reason why some honey come in dark containers. However, these dark containers do not allow consumers to judge the color, viscosity, clarity, and crytallisation of the honey. Also, glass packaging is preferred by some people because glass is neutral and doesn't react to honey and change its quality. It's easy to restore granulated honey to its natural state, for instance you could put grainy honey on hot toast, the granules will melt as you eat. You can also place a granulated jar over hot water (about 50-60°C), as soon as the granules are dissolved, remove the honey from the heat and let it cool as quickly as possible. Remember, never boil honey!

Article Tags: Honey Storage, Room Temperature

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