Honey is the sweetener of choice in my household. I use it in most of my bread recipes that need a touch a sweetness, in my daily green tea and plain right on a whole wheat biscuit. Honey just about does it all around my kitchen, you can even use it on cuts and scrapes! If you are like me and use a lot of the sweet stuff, you may have bought some in bulk before. Before I was exposed to raw honey, which is now my favorite, I bought a big quart container of honey from Costco. Whoa, it was too much and before I knew it, I couldn’t get it to pour.
Luckily I had used a method to save crystallized honey before. I wasn’t sure if it would work on such a big container of honey, since the honey that got old before was just one bear worth, but it worked like a charm and I though you guys might need this too!
How to Save Crystallized Honey
1. Warm up enough water so that you can submerge your container about three quarter of the way. You can use the stove or microwave, whatever is easier. My container was huge, so I filled a big stock pot with water and got it going on the stove.
2. When the water is really hot, but no so hot it will melt your container take it off the heat. Place your bottle, jug, or bear into the water. To be safe I didn’t cover the lid area with water. Usually some of the honey has been used from a container before the honey hardens, so 3/4 of the way up should be fine.
3. Wait. With my large container I waited for the water to cool and then repeated. With a smaller jar of honey it will take less repeats. You can stop repeating when the honey gets liquid-y again. Test this my turning the container upside down and seeing if the honey flows.
4. Shake. Once the honey really starts to flow shake your container until the crystals are melted. With my large container I rolled my around and shook it as best as I could. If the crystals don’t seem to be melting start over at step one and keep heating the honey.
5. Cool. Now you need to cool the honey down slowly. Take your large pot of water and fill it with warm tap water. Set the honey in there to cool. As it cools air will bubble up at the top of the honey container. That means you did everything right.
6. When the water is room temperature, dry off your container of honey and store it.
Yes your old, crystallized honey can be saved. But it is a process that takes some time. Here are two tips so you don’t have to do this again.
1. Store your honey is a warmer place. Being too cold is what causes the honey to crystallize in the first place. A good option for many people is areas above their stoves, like an over head cabinet. This area will get some residual heat to keep that honey a bit warmer. You want a place that has a consistent temperature, and since heat rises an upper level cabinet may be your best bet.
2. Buy less honey! I had to learn this the hard way. Even though I bake at least 1 new recipe each week for my show I don’t go through honey nearly as fast as I thought I would. What I really wish I had done was taken a pint jar or 2 and split the honey 3 ways with a friend or two. Then I still get the savings of buying in bulk, but not the wasted time of warming a huge jug of honey!!
Thank you for reading today. I hope you enjoyed my lesson on how to save old, crystallized, honey. If you found today’s article interesting and helpful, and know someone who could benefit from tips and step by step videos on baking with whole grains, please share with them today!