Honey Storage Tips

While one of the greatest facts on honey storage is that it doesn’t spoil even with no preservatives and additives, liquid honey is susceptible to physical and chemical changes during storage; it tends to darken and lose some of its aroma and flavor. Over time, liquid honey also tends to naturally crystallise and become lumpy. Crystallisation is easily reversible and does not affect the taste and quality of the honey at all, although it changes its appearance. Hence, for commercial reasons, a certain shelf life is often stated on the honey bottles in the shop.

All nectar contains some kind of yeast which can reproduce in higher-moisture content honey and cause fermentation. While fermentation does not necessarily pose any health risk, some manufacturers do pasteurization whereby the honey is heated very quickly to kill any yeast cell without damaging the product too much and then rapidly cooled. Pasteurized honey also has a slower granulation process and will last longer in its liquid state.

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. Also, the rate of crystallisation varies for the different types of honey. Tupelo honey and Acacia honey, for instance, tend to stay liquid and is able to resist crystallization better than other types of honey, whereas Lavender honey rushes to crystallise. Honey that has been processed and heated 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 comes in dark containers. However, these dark containers do not allow consumers to judge the color, viscosity, clarity, and crystallisation of the honey. Also, glass packaging is preferred by some people because glass is neutral and doesn’t react to honey and alter 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!

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