Guest guest Posted January 1, 2006 Report Share Posted January 1, 2006 More on the consitency of honey: Many factors can influence the consitency of honey. -It can be stirred to make it creamy (as is often the case with many European honeys) -The lower the water content, the quicker it will crystallize -ALL honeys crystallize given time. Some in a few days, some in a few years -Honey is the ONLY known food that never goes bad. Never. 3,000 year old beeswax candles found in Egyptian tombs still burn the same as new. Beeswax writing tablets found in the same tombs remain pliable and usable. -If you freeze or cool honey, this can cause it to crystallize, and stay crystalline, even if warmed to room temperature. -Honey from northern climates is more likely to have a lower water content, and therefore crystallize quicker, than honey from southern climates. -Pollen quantity, quality, and variety can affect crystalline timing. In short, you cannot determine if a honey is raw by its " table state " alone. Just because it is liquid or crystalline is not enough. Ask the producer what means they use on the honey to collect and bottle it. Hope this helps! ~JK JK DeLapp Old-School Foods, LLC 404.934.3194 www.old-schoolfoods.com __________________________________________ DSL – Something to write home about. Just $16.99/mo. or less. dsl. Quote Link to comment Share on other sites More sharing options...
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