Honey

Keep in a dark cupboard or pantry between 60–80°F in an airtight glass container to prevent crystalizing
- Keep the container sealed tight when not in use
- Honey crystallizes quickest when kept at temperatures between 50°F and 59°F
  - Never refrigerate
  - Keep it clean, avoid introducing crumbs, double-dipped spoons, or moisture into the jar, as small foreign particles act as "seeds" that encourage sugar crystals to form.
If you have a large amount of honey you won't use for several months, freeze it in a tightly sealed container. Honey will not crystallize in the freezer, and it thaws perfectly at room temperature.
To decrystalize, submerge container in a warm water bath kept between 100–110°F until the sugar crystals melt
- Fill a bowl or saucepan with warm water that is comfortable to the touch (not boiling). The water level should reach around the height of the honey inside the jar
- If your honey is in a plastic container, avoid very hot or boiling water, which can warp or melt the plastic. Transfer it to a heat-safe glass container if the water needs to be warmer.
- Remove or slightly open the lid of the jar and place it into the warm water. Make sure no water gets inside the honey.
- Let the jar sit for 15–20 minutes. Remove it, stir the honey gently to break up remaining crystals, and return it to the bath if it needs more time. Refresh the warm water if it cools down completely.

Glycemic Index