>You  mean heat the honey to flash off some moisture?
>As opposed to "pasteurize"

No I meant "pasteurize".

>Why even use that term since there is nothing except yeasts in honey that
>heat may kill
>and "pasteurize" means the killing of bacteria  and the clostridium
>botulinum that does exist
>has endospores that heat will not kill.

I used "pasteurize" because it is the standard term (even if like "creamed"
honey, it seems a poorly chosen one).   The purpose in this case is to kill
the yeasts that might start fermentation in higher moisture honey while
still allowing it to be sold as "No. 1" or top grade in my area.

I am no proponent of pasteurization and we don't pasteurize any of the
honey we produce.  However it is one method to deal with higher moisture
content honey after it has already been extracted.  Someone from Western
Canada could probably better comment, but it is my understanding that this
is a regular issue with intense canola flows and short seasons in the
west.  Especially if humidity is high as well.

Adam
Barrie, ON

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