We have had a request for a blog post about what the best way is to store your honey to avoid wastage. I’ve compiled a list of our top tips to keep your honey fresher for longer.
- Store your honey at room temperature. Don’t put your honey in the fridge – the cooler temperature speeds up the natural crystallisation process and means that your honey will transition from runny to semi-solid much quicker. Honey doesn’t need to be refrigerated to stay fresh. Because of it’s extremely low water content, it is naturally an inhospitable environment for bacteria and fungi to grow. This is why honey has natural antibacterial and antifungal properties.
- Keep your honey in an airtight jar. This will keep those pesky ants and other little insects away from your delicious honey. It will also keep moisture out – moisture/water is very bad for honey and can actually cause it to ferment. If your honey is kept at room temperature and in an airtight container, it can last indefinitely. Did you know they found honey in King Tutankhamun’s tomb from 1341-1323 BC! That is over 3300 years old. The archaeologists actually ate this honey!
- Always use a clean knife or spoon. This is really important as putting the knife that you have just used to spread butter on your hot toast can introduce butter or breadcrumbs into your honey. Also, if you have licked the spoon and are going in for round 2 (who could blame you?!) use a clean spoon as bacteria on the spoon could cause your honey to spoil. Even a small amount of moisture on your spoon can promote fermentation. Interestingly, fermentation is how mead is made – but if you’re not trying to DIY mead, best avoid introducing moisture.
- Avoid metal containers – it is recommended that you use the original glass container that your honey came in, although and glass jar or food-safe plastic container will work. Storing honey in metal containers is not recommended because it can oxidize and cause your honey to spoil.
- Avoid hot areas – temperatures above 40 degrees Celsius. Excessive heat can alter the flavour and colour as the sugars begin to caramelise.