![]() This is best done with glass containers because plastic may float and tip over in the water. Remove the top from the honey container and partially submerge the container in the hot water. Water Bath – Heat water to about 105☏ and remove from heat.Additionally, placing jars of honey in direct sunlight will also destroy beneficial properties. Heating honey above100° F alters the flavor above 120☏, the beneficial enzymes are lost. There are several methods to re-liquefy honey but the most important consideration is to treat honey gently. Also… Crystallized HoneyĪlmost all honey crystallizes naturally over time based on the ratio of glucose to fructose in the ripened honey the time to crystallize varies depending on the floral source and is not an indicator of honey quality. Much of the store-bought honey is also “counterfeit,” adulterated (corn syrup, rice syrup, or other sugars/ingredients added) in order to “stretch” the honey.įor a real eye-opening documentary, watch Netflix’s five-part “Rotten” series, the segment regarding Honey. Most honey sold in stores has been filtered (removing the pollen) and heated to high temperature (to keep it from crystallizing), thereby degrading it. whether they use chemicals or antibiotics in their hives, if they feed their bees sugar syrup and what time of year (could mean that you are receiving sugar syrup that the bees stored in the comb with or instead of real nectar/honey), if they have heated the honey and/or filtered it during processing (both of which could mean damage to the honey’s beneficial properties), how they have stored it (sunlight or high temps can also damage honey refrigeration can make it crystallize faster). When purchasing honey, be sure to question the beekeeper to find out their practices i.e. The beekeeper removes the capped honeycomb from the hive, then from the comb, straining it to remove wax particles, then bottles the honey. Most local raw honey is only strained and bottled, preserving all the goodness. ![]() Local raw honey is available seasonally and many beekeepers sell out rapidly the demand for local honey far exceeds the supply. Local beekeepers appreciate the different honeys and may offer them unblended to consumers. The same hive may produce a dark molasses-like honey from flowers in the fall. Nectar from spring flowers such as holly ripens to a light-tasting almost clear honey. Local honey reflects the floral source from which the bees collected nectar. Whether you are searching for a natural sweetener or an alternative medicine, local raw honey is a wondrous product and is said to provide many health benefits. Properly harvested & stored honey never goes bad and is the only food humans get from insects. One teaspoon of honey took TWELVE BEES their entire lives to produce.
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