Hi Blane and All:

You wrote:

>...  MN does require an approved food processing facility for "processed"
food products including creamed honey but not for liquid or comb honey which
are considered "raw agricultural products".   ...

I find that curious and humourous.  Here in Prince Edward Island our honey
will usually granulate naturally into a quite "creamy" product.  If one want
to guarantee a small crystal then adding a small amount of starter so that
the granulation proceeds rapidly  is all that is necessary.

By contrast, in order to produce liquid honey here with a reasonable shelf
life as a liquid it is necessary to heat the honey to at least 60 degrees C.
In fact, Townsend recommends 66 degrees, and that probably IS safer.

Now to my mind heating the honey is far more *processing* than adding a bit
of last years honey.

I know you didn't make the rules, you are just relaying them, and so thanks
for the chuckle.  Of course maybe in Minnesota you have honey that naturally
stays liquid, in which case the laughs on me.

Stan