> >     At times I have to WARM my honey to make the bottling process
> > easier....am I in turn pasteurizing my honey at the same time??
 
> Absolutely not! More times then not you are warming the honey to what
> others consider normal room temperatures such as in the southwest and
> west which is why we use little heat in our honey houses. Its already too
> hot to be comfortable in our inside work environment.
 
Hmmm.  Definitely?  Maybe not.  Depends what you mean by 'WARM'.
Temperatures much over 100 degrees F will have some effect, and by 125
degrees, pasteurization is a certainty after a matter of some hours (I
forget how many).
 
If it has been exposed to surface tempertures of much more than 105 or so
degrees F, then the honey is not suitable for the tests in question.
 
You may wish to search the logs for 'pasteurized' and/or 'raw' since the
matter has been thoroughly and fairly knowledgeably dealt with here some
time back.
 
Allen
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