Storage Tips for Florida Honey:
Store honey at room temperature, never in the refrigerator. The countertop or a
pantry shelf is ideal. If honey turns cloudy or crystallizes (a natural process),
simply place the honey jar in warm water and stir until the crystals dissolve. Or
place the honey in a microwave-safe container with the lid off and microwave on HIGH,
stirring every 30 seconds, until crystals dissolve. Be careful not to boil or scorch
More information on Honey Crystallization (Granulation)
Sooner or later anyone who deals with pure honey will encounter
"granulation", or "crystallization", when the honey takes on a
semi-solid state. One of the biggest misconceptions is that something is wrong with
the honey, either it is not pure or it has spoiled.
Crystallization is a natural phenomenon that happens when glucose, one of the three
main sugars is honey, spontaneously precipitates out of the honey and takes the form of a
Many factors influence the crystallization of honey. Some varieties of honey
almost never crystallize, such as sage or tupelo, because of their low natural glucose
content. Other honeys, such as alfalfa, cotton, mesquite and rapeseed, crystallize
Controlling crystallization is accomplished mainly through proper storage, with
emphasis on proper storage temperatures. Taking the honey through wide temperature
fluctuations, such as from a cool storage room to a warm retail shelf, back to a cool
store room, should be avoided.
Generally, temperatures from 45-60 degrees F. encourage crystallization. Storage
temperatures from 70-80 degrees F. discourage crystallization.
It is important to remember, however, that honey does not spoil, as many foods do.
It remains wholesome after decades. Crystallization is a natural physical
change in the honey. It's main fault if that honey loses consumer appeal.
Liquid honey that crystallizes can easily be reliquified following the tips noted
above. The best practice, however, is to avoid crystallization by proper
storage at even room temperatures.
More tips, recipes, research topics, and everything else you ever wanted to know about
honey is available from the National Honey Board's