Did you know that you can obtain honey in at least five different forms?
- Liquid/extracted honey
- This is the typical liquid honey you get in a jar.
- Chunk honey
- This is large pieces of honey comb with honey inside of it stuck inside a jar of liquid honey.
- Cut-comb honey
- This is full combs of honey that have been cut into a square.
- Creamed honey
- This is honey that has been whipped and allowed to crystallize so fine that it seems smooth as butter and is spreadable.
- Section-comb honey
- This is honey comb filled with honey that was put into special sections and filled in with wax comb and honey and removed as a whole unit.
You can take a container of crystallized honey (no, it’s not “gone bad”) and make it liquid again one of the following ways…
- Place the container into a hot, dry area and it will re-liquify in a while
- Place the container in a hot water bath and it will re-liquify relatively quickly
- Very small amounts can be placed into a microwave oven on low heat and re-liquified rapidly.
What does it mean when you see “Raw Honey” on a label?
Raw honey in this case refers to liquid honey that has not been filtered or has had very little straining and/or it has not been heated above 95-100 degrees Fahrenheit.
What is in most commercially packed honeys such as we find on store shelves?
Most commercially packed honey is honey that has been blended from two or more sources in order to deliver a consistent flavor and color.
Can I replace sugar with honey in my recipes?
As a matter of fact, yes, you can swap honey for sugar in most recipes. As a matter of fact, honey is noted in baking as helping to maintain moisture and “keep” better. It has been further noted that in some cases it helps to draw out more subtle flavors in a recipe.
There are times when cooking that due to honey being acidic, some recipes require that honey be neutralized. If that is the case for your recipe you can mix in about 1/12 of a teaspoon of baking soda per cup of honey added. that’ll fix it.
Generally speaking, you can follow the list below for conversion. Keep in mind, honey is sweeter than cane sugar, less is more.
- 1/4 cup sugar = 3 tbsp honey
- 1/3 cup sugar = 3 tbsp honey
- 1/2 cup sugar = 1/3 cup honey
- 1 cup sugar = 3/4 cup honey
- 2 cups sugar = 1.5 cups honey
How should I store honey?
Honey should generally be stored in a cool (just under about 50°F), dry area. If honey is heated too much, too often or is stored for too long it can darken in color
What is all this about moisture content in honey?
Moisture content is very important to honey because if too much moisture is present, the honey can start to ferment, that’s not a good thing unless you meat to make mead.
For example, U.S. Grade A Honey is not supposed to be above 18.6% moisture content or it isn’t Grade A anymore. As a matter of fact, if it isn’t at least or lower than 18.6%, it can’t even qualify for most honey judging competitions.Interestingly enough, if any honey is at or below 17.1% moisture content, it pretty much just won’t ferment.
So what kinds of honey do we usually find in our honey hunt? The has a list of definitions available used by a great many who work with honey professionally. Look this list over and see if you know which honey is which. Let’s do this Jeopardy style. I’ll give you the answer fit then I’ll post the question.
- This is honey that has been filtered to remove various solids (like wax particles) and pollen grains.
- What is…Filtered honey.
- This is honey is it naturally is inside of a sealed comb or that is extracted but not filtered or heated.
- What is… Raw honey.
- Honey that has been heated and to meet certain temperature and time conditions mostly to destroy yeast that may be present but also to minimize crystallization for long shelf life.
- What is…Pasteurized honey
- These are any number of very thick honey products we can eat sometimes blended with various fruits, flavorings, nuts,spices but not other sweeteners.
- What are…Honey spreads.
- This is honey that has been very finely crystallized on purpose to make a spreadable and delicious smooth consistency.
- What is…Creamed honey
- Honey that is comprised of two or more different sources regardless of floral source, flavor, density or color.
- What is…Blended honey.
What about honey for diabetics, Is it OK to use instead of sugar?
There’s an interesting thing about honey and diabetics. On the one hand, there is glucose in honey. Of course, glucose is a problem for diabetics and should be avoided in general.
Having said that, Honey has invertase which helps invert the sugars in nectar. Combine the inversion with dehydration and now you have honey. Because of that inversion though it has been noted that honey is more readily absorbed into the bloodstream.
What that ultimately means for diabetics is that if you are really watching your blood sugar levels, are getting plenty of active exercise, and are feeling a bit risky, then a little it of honey is lot having a bit more table sugar. Less goes further in this case. Seeing as honey is actually said to be sweeter than table sugars, you really don’t need to use that much at all.
Obviously I’m not a doctor and I’m not about to give you medical advice. But now you have some information to start you off on a sweet investigation hopefully leading you to a much better informed decision you can make for yourself.
That’s it for today folks. Keep coming back to visit us at the Bee Smart beekeeping project and we’ll bee sure to share some more sweet info your way.