Re: [CH] Habs in Honey

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>>I have a question. The honey has
changed viscosity. It is now much more watery. I suspect this is the normal
consequence of the preservation technique, but don't know for sure. Anyone
have any wisdom to pass on?<<

I raised bees for a number of years. Honey has a natural affinity for
water. It is similar to salt and will take moisture from the air. Many
cooks like to use it in breads as it keep the bread "fresh" longer,
absorbing moisture from the air. Your honey has picked-up the moisture in
the habs. If you are trying to preserve the habs transfer to new honey. If
you are looking for hot honey, dry them before placing in the jar. Honey
with to high of a water content will spoil. You could just keep it
refrigerated and have no problem also.

Steve

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• Maybe in reply to: Brandon Nuttall: "[CH] Habs in Honey"
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