Conditions for storing honey
Try to get fresh honey. The packaged honey or the honey you buy directly from the farms, they will have a better shelf life if they are fresh. Pure, high quality honey will not usually cause microbial spoilage. Honey, due to its high sugar content, is one of the nutrients that naturally will not be a good environment for most microorganisms to grow. Quality honey also contains antimicrobial compounds. Some sugar loving microbes may cause honey spoilage if the packaging and storage conditions are not met.
Honey storage container
The best container for honey storage is glass containers with sturdy, impermeable caps to the air. You can also use ceramic or even plastic containers, but note that metal containers are not suitable for this purpose because metals can oxidize honey over time. However, using metal spoons to remove honey is fine because the honey is only a few seconds in contact with the metal surface. Honey containers should not previously be used for foods with a strong odor such as pickles or jams.
Never store honey in hot areas of the kitchen or at home. Honey will stay fresh at temperatures of 10 to 21 °C. Also, honey storage should not have temperature fluctuations as the honey will darken and lose its special flavor. Do not store honey under the sun, such as behind a window. Cabinets that are not often opened are suitable for honey storage. Ensure the impermeability of the honey container lid and try to minimize the amount of air entering the container. Honey taste can be affected by the presence of air. Also, when exposed to air for a long time, it can absorb the moisture of the air, which can be associated with the changing in color and taste of honey.
sugars in the honey are mainly fructose and glucose, and honey contains about 70% sugar and 20% water. Glucose is slightly soluble in water and gradually dissolves into a crystalline state and these crystals grow slowly and absorb all the honey. You do not need to store honey in the refrigerator. Honey is crystallized faster when refrigerated. This may happen at ambient temperature too, but this process takes longer (from weeks to years depending on the type of honey). It is widely believed that honey that is crystallized is spoiled. But this is a natural process that occurs in raw, pure and unheated honey.
If you do not like the appearance of this crystallized honey, place the honey container (preferably glass) in a warm water pan and heat it indirectly and stir it quickly. Avoid direct and intense heating as it can cause color darkening, loss of taste and the formation of harmful compounds such as hydroxymethylfurfural. Also, do not place crystallized honey in the microwave at all.