Preserving in Honey

[GordMay]

Greetings and welcome aboard the CF, Maiki.

[sarafina]

Originally Posted by JanetGroene

Maiki gave me an idea, which is to bring the honey to a boil first. If nothing else it would help it penetrate better. I wonder too if taste would be better if the nuts were roasted and then hot honey poured over hot, roasted nuts and the jar sealed.

Boiling honey damages the flavour profile, kills off the enzymes that make it good for you. Warm it until it's runny, no hotter.

And while it's a bit misleading to say most grocery store honey is not actually honey, it is not a great product. It has been boiled and filtered and prolly comes from China, where agricultural practices make suspect many items.

If the label says "Raw" then it has not been pasteurized above 90° c.

[perchance]

Originally Posted by micah719

Where can I get radioactive honey?

Chernobyl?

[sarafina]

Originally Posted by perchance

Chernobyl?

Originally Posted by atoll

chernobyl!

JINX!

[Kenomac]

I used to be a beekeeper. Fermentation will take place in honey within a year if it has not been properly pasteurized. Pasteurized honey will last decades.

Some "purists" believe that pasteurization ruins the honey.... that's nonsense.

[sarafina]

Originally Posted by Kenomac

Some "purists" believe that pasteurization ruins the honey.... that's nonsense.

We keep bees too. I guess raw vs pasturized is a matter of opinion.

[Kiwi303]

Originally Posted by Kenomac

I used to be a beekeeper. Fermentation will take place in honey within a year if it has not been properly pasteurized. Pasteurized honey will last decades.

I used to be a beekeeper too, and my greatuncl was a commercial keeper, several thousand hives.

No pasturisation and no fermentation.


Do you mean granulation? when the sugar crystalizes and the honey goes grainy? That is not fermentation.


I have used 10+ year old pots of raw honey, just as good as the day it was extracted from the hive.



To ferment honey (to make mead for example) you need to dilute honey to a lower sugar content that does not kill the yeast.

[Kenomac]

180 degrees F or around 90 degrees C to kill the yeast spores and pasteurize the honey is what is required via a double boiler. Pasteurization does not require a product to be brought to a boil, the same with milk.