All About Honey
Worry not! Crystallization is a good sign that your honey has been minimally processed, minimally heated, and is still considered raw, unprocessed, and natural honey! Crystalized honey is great for spreading on toast and more making less of a sticky mess.
Much of the honey purchased in big box supermarkets will remain liquid for a long time due to the manner in which it was processed, with high heat and microfilters. These methods remove honey's beneficial pollen, enzymes, and distinct flavor and color characteristics. The Food and Drug Administration (FDA) says that for a product to be labeled honey, it has to contain bee pollen. A study showed that 76% of store-bought honey from large chain stores contained no pollen at all. (Food Safety News)
The rate of crystallization depends on the amount of fructose in a honey and some honeys are naturally form sugar crystals slower. It may take years for our Florida Tupelo and Black Button Sage Honey to crystallize! On the other side of the spectrum, two of our honeys are sold in a crystallized, creamy form: Hawaiian Lehua, and Creamy California Yellow Star Thistle.
1) Create a simple double boiler on your stove top and gently heat water with the entire container of honey inside of the water. Do not let your honey get above 120 degrees! Leave this contraption covered for a while until desired consistency is achieved.
2) Just baked some cookies? As your oven is cooling down, put your honey on a shelf in the oven and allow the excess heat to liquefy your honey (Glass Jars Only).
3) Live in a place like Woodland, CA? Put the honey in your car and park in a sunny spot. Your honey should be liquid in time for dinner!
4) Last resort: Microwave. The microwave can heat up your honey very quickly and easily destroy all the desirable components. To liquefy your honey using this method, set your microwave on a very low power level and only heat it for 15-30 seconds periods of time Take it out, stir, and repeat if necessary.
Technically, there is no 'official' definition for these terms: pure, raw, natural, unfiltered, unprocessed, unpasteurized; these terms are unregulated by the government. That means that the companies who obliterate their honey with extreme heat and ultra filtration, removing all traces of origin, enzymes & pollen, are welcome to call their honey 'raw & natural'.
We are proud to offer our slow food version of honey. Our production process may take up to a week to transfer honey from a drum to a jar, and you will taste, smell and see the difference.
Honey: Will NEVER go bad! Honey has been found in Egyptian tombs that is still considered edible after 2,000+ years! Your honey may crystallize over time, but that doesn't mean you should toss it out! See above for tips on liquefying honey.
Honey Fruit Spreads: We have brought together two things that will never go bad; dried fruit and honey! This product may darken over time with oxidization, but will last indefinitely.
Nut Butters & Chocolate Nut Spreads: Refrigerated they will keep for many years! Without refrigeration, we can safely offer a one year shelf life from your date of purchase.
Bee Pollen: When frozen, Fresh Bee Pollen will stay fresh indefinitely! The bags that we package our pollen in are specially designed so that they can be frozen & unfrozen multiple times without any moisture entering or leaving the package. This protects your pollen both in the freezer and in the fridge. Bee Pollen should always be kept refrigerated and will last for one year shelf life from your date of purchase.Royal Jelly: When frozen, Fresh Royal Jelly will stay fresh indefinitely! If refrigerated, we offer a one year shelf life from your date of purchase.