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Pure honey contains more sugar than water (in technical terms honey is a supersaturated solution) and in time will granulate (become solid). But what affects the amount of time this takes, and what do we do with granulated honey?

• Temperature plays a major role in honey granulation. Honey granulates most rapidly between 55 and 65 degrees and temperature changes will tend to accelerate the granulation process.
• Agitation affects granulation time also. The more honey is moved around (agitated) the more rapidly granulation will occur.
• Floral source of honey has a great deal to do with granulation. Tupelo honey of good quality when not mixed with other floral sources will not granulate, while other honey like canola granulates rapidly (a few weeks).
• Moisture content also affects the tendency for honey to granulate. Honeys with a moisture content of less than 17% are more likely to granulate than those with a content closer to 18%.

The best place to store honey that is not to be used for a long period of time (months) is in the freezer; this will keep it fresher and actually reduce the chances of granulation. Otherwise, store (and use) honey at room temperature. We can learn from the bees who work to maintain their hive temperature at about 90 degrees.

What to do once honey granulates - simply add a little heat! The wonderful thing about good quality honey is that it never spoils - honey over 2000 years old has been removed from the Egyptian Pyramids and was still eatable!

To return granulated honey to a liquid state the secret is to use a little heat -- enough to re-liquefy it without overheating - 130 degrees is all it takes. There are two ways to do this:

• Microwave -- open container and use short bursts (30 seconds), wait 20 seconds between bursts, this will keep from overheating and give you a chance to see the affect. Once honey starts warming up closing the container and shaking will help to dissolve the crystals.
• Warm water -- open container and place in a pan of 130 degree water (as warm as you can keep a finger in it). Let stand for about an hour.

Either way, liquefy the honey while avoiding overheating. Use the least amount of heat possible as heat can adversely affect the flavor of honey.

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