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Honey is one of the longest-lasting foods in your cupboard, remaining safe and palatable for years as long as it's sealed in moisture-tight packaging. The water content of honey is approximately 20 percent when it's sold, according to the National Honey Board, and it doesn't contain enough moisture for mold or bacteria to grow. Over time it will crystalllize as one of the sugars precipitates out of the liquid honey. This is natural and harmless, and is easily reversed.
Remove the lid from your jar of crystallized honey, and place the jar in the microwave oven.
Microwave on high for 30 seconds, then stir the honey with a sterilized spoon to equalize the heat.
Continue microwaving and stirring at 30-second intervals until the honey has liquefied again.
Replace the lid on the honey jar and put it back into your storage area.
- On Food and Cooking: The Science and Lore of the Kitchen; Harold McGee
- National Honey Board: Honey -- A Reference Guide to Nature's Sweetener
- Penn State Extension: Storing Honey
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