softens and begins to melt into liquid honey
when it’s warmed above about 80ºF/26ºC. By
the same token, liquid honey that has
granulated during storage can be reliquefied
with gentle heat.
Storing Honey Honey is one of our more
stable foods, but unlike table sugar it can
spoil. This is because it contains some
moisture and absorbs more from the air
whenever the relative humidity exceeds 60%.
Sugar-tolerant yeasts can grow on the honey
and produce off-flavors. It’s therefore best to
store honey in a moisture-tight container.
Thanks to its high concentration of sugars
and the presence of some amino acids and
proteins, honey is prone to undesirable,
flavor-flattening browning reactions, not just
when heated, but also when stored for a long
time at room temperature. If you use honey
infrequently, it’s best to keep it at
temperatures below 50ºF/15ºC. Liquid honey