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Honey has a very long shelf-life because it contains a large amount of sugar and a small amount of water. Sealed earthenware vessels containing honey were found in the ancient graves of the pharaohs and the honey was still edible!
Certain conditions are required for the storage location of honey: it should be cool, dry, away from smells and dark. Inappropriate storage will not accelerate the spoiling process but the effects of light and heat will result in the loss of valuable constituents.
Honey can crystallise out. This process does not affect its quality however. The susceptibility of the honey to this process depends upon the relationship of the main constituents, fruit sugar and glucose. The higher the proportion of fruit sugar the longer it will remain liquid.
Tip: Honey that has become solid by crystallising out can be turned back into the liquid form by warming up. Simply stand the container of honey in hot water. In order not to destroy the enzymes in the honey, it should not be heated above 40ºC.
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