I have several buckets of crystalized fall honey.  It has a nice, 
fine texture and is delicious.  My dilemma is: how to transfer it 
into jars without creating air pockets?

I'd like to avoid it but do I need to melt it first and then let it 
re-crystalize in jars?  Are there types of jars better suited than 
others for creamed honey?

All advice is very welcome. :)

Waldemar
Long Island, NY

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