Guest guest Posted November 24, 2010 Report Share Posted November 24, 2010 Need help with my honey, not " honey could you help??? " Ok, I've got a large glass jar of honey that has crystallized in my 1904 freezing in Colorado house... average kitchen temp is probably around 58-60 degrees. I know to put it in water and heat it up to get it to reliquify... but my question is this: how long will it stay liquified in my freezing kitchen? Aside from putting this stuff into a wider mouth jar to make my life easier (once i've got it liquefied), any other smart tricks to make this solid mass of goo more useable? You guys know a lot, so maybe you can help me with this one! Thanks, Bobbie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2010 Report Share Posted November 24, 2010 Sounds like you've got it covered. Takes a long time to recrystallize honey...don't worry about it. Wide mouthed jar is a good idea, too. Chuck Yesterday I told a chicken to cross the road. It said, " what for? " -- On 11/24/2010 10:08:02 AM, Bobbie (bc.junk@...) wrote: > Need help with my honey, not " honey could you help??? " > > Ok, > I've got a large glass jar of honey that has crystallized in my 1904 freezing in Colorado house... average kitchen temp is probably around 58-60 degrees. I know to put it in water and heat it up to get it to reliquify... but my question is this: how long will it stay liquified in my freezing kitchen? > > Aside from putting this stuff into a wider mouth jar to make my life easier (once i've > got it liquefied), any other smart tricks to make this solid mass of goo > more useable? > > You guys know a lot, so maybe you can help me with this one! > > Thanks, > Bobbie > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2010 Report Share Posted November 24, 2010 I think you'll just have to keep reheating it or opt for Tupelo honey; it doesn't crystallize (some honeys are more apt to crystallize than others--raspberry, for instance, tends to harden not too long out of the hive). It's not a big deal, just put the jar in a pan of warm water and walk away for a while. There are other honey varietals that tend to stay more liquid but I don't remember what they are. Honey Help! Need help with my honey, not "honey could you help???" Ok, I've got a large glass jar of honey that has crystallized in my 1904 freezing in Colorado house... average kitchen temp is probably around 58-60 degrees. I know to put it in water and heat it up to get it to reliquify... but my question is this: how long will it stay liquified in my freezing kitchen? Aside from putting this stuff into a wider mouth jar to make my life easier (once i've got it liquefied), any other smart tricks to make this solid mass of goo more useable? You guys know a lot, so maybe you can help me with this one! Thanks, Bobbie Quote Link to comment Share on other sites More sharing options...
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