When left exposed to the external weather elements, honey has the tendency to crystallize. This simply means that the sugars detach from the solution and become crystals in their own rights.
Whereas it is possible to restore crystallized honey to their original form, doing so normally compromises the flavor and ingredient composition. It is for this reason that you would rather prevent your honey from crystalizing in the first place.
In our discussions below, we are going to examine the various reasons why honey crystalize and the approaches you might adopt to keep your honey from suffering this fate.
Reasons For Honey Crystallizing
Exposure to Higher Temperatures
As stated, higher temperatures are able to crystallize the honey. That is because they suck out the moisture content of the honey to leave behind only the sugar crystals. Such temperatures also weaken the bonds between the crystals and the moisture contents. This ends up in breakage and subsequent crystallization of the honey.
Lower Relative Humidity
Relative humidity is the ratio of the amount of water vapor that is present in the atmosphere to the amount of water vapor required to saturate the air at that temperature. A lower ratio means added room for extra water vapor. It is this that triggers the evaporation of the moisture contents of the honey and with it, the crystallization of the sugar contents.
Type of Packaging
The kind of packaging used also has a bearing on the subsequent crystallization or not. Packaging that comprises pores, perforations or leaks will encourage the moisture content of the honey to leak out or evaporate. This will definitely crystalize the remaining sugars. Those that are airtight, on the other hand, will prevent such issues from arising.
Type of Honey
There are two main kinds of honey. These are the filtered and the unfiltered respectively. Unfiltered honey generally crystalizes faster than their filtered counterpart. This stems from the fact that the crystals generally form on pollens and beeswax, which are generally found on the unfiltered honey, comparatively faster. At the same time, it also encourages other crystals to form.
How To Keep Honey From Crystallizing
Store in a Cool Dry Place
Always store the honey in a cool and dry place. This is to see to it that the ambient temperature is manageable and less likely to dry out the moisture content of the honey. A fridge or air-conditioned pantry are two of the most recommended places to store your honey.
Seal from Direct Contact
Other than storing your honey in a cold dry place, you should also seal it from direct contact with the external environment. The logic here is simple. External environments do experience huge fluctuations in their temperatures and humidity levels. By sealing your honey from their contacts, you minimize the impacts of these variations to your honey.
Store in an Airtight Packaging
To further prevent your honey from being affected by external elements, consider sealing the packaging as tightly as you possibly can. The packaging you use should be devoid of any pores, perforations or holes. On the contrary, it should be completely air tight to keep your honey fully shut in. glass bottles with airtight seals would be better options.
Filter the Honey
Lastly, you might also want to filter your honey. As has already been pointed out, the unfiltered honey tends to crystallize much faster than the filtered counterpart. You might have the expertise necessary to do this job though. That is why you might have to invoke the assistance of an expert if you cannot find the one that is already filtered.
Maintaining your honey in the liquid form is a meticulous job. You have to invest much patience and care for you to realize desirable outcomes. It is not so great a task to undertake though. Simply follow the procedures laid out above to receive those outcomes. Why don’t you now go ahead to manage your honey well?