Honey stored in sealed containers can remain stable for decades and even centuries! However, honey is susceptible to physical and chemical changes during storage; it tends to darken and lose its aroma and flavor. This is a temperature-dependent process, making the shelf life of honey difficult to define. For practical purposes, a shelf life of two years is often stated. Properly processed, packaged, and stored honey retains its quality for a long time.
What is the best storage temperature for honey?
Processed honey should be stored between 64-75° F (18-24° C). Honey can be exposed to higher temperatures for brief periods; however, heat damage is cumulative so heat exposure should be limited. It is best to minimize temperature fluctuations and avoid storing honey near heat sources.
What is crystallized honey?
Most honeys are supersaturated with respect to glucose which may cause glucose to crystallize spontaneously at room temperature in the form of glucose monohydrate. The rate at which crystallization occurs depends on the origin of the honey and the methods by which it is processed and handled. Crystallization may be reversed by heating which “melts” the crystals.
Is honey usually stable?
Honey is highly stable against microbial growth because of its low water activity, low moisture content, low pH, and antimicrobial constituents.