>At 07:27 PM 1/26/97 -0800, Pure Jane wrote:
>>Does anybody know about Crystallization of honey??  I mean what I can
do
>>if I want the crystallized honey to become liquid honey.
Heating??--but it
>>re-crystallized very soon especially in these winter days.  -Really
problem!
>>Many people do not like cosuming solid honey that way.
>>
And Janet Montgomery <[log in to unmask]> responded:
> I am also seriously thinking on making creamed honey to work with the
problem.
 
Hi,
 
   I know this is not answering the original question by Pure Jane,
(Welcome back!) but P-O Gustafson has a recipe to make fine crystalized
honey (creamed honey) on a page at
http://www.kuai.se/~beeman/krist_e.htm.  (Sometimes it is easier to
switch than fight!)
 
   When my honey crystalizes in the packages (jars) I put it in the
microwave oven for five minutes or less using a temperature probe to keep
the honey at the top to be less than 140 degrees F (60 degrees C.)  I
quickly cool it when it is clear again.  To do larger batches, an
insulated "hot box" with some light bulbs for heat and a thermostat
switch can be made quite inexpensively.  Do not let the honey get much
over 150F/65C degrees for very long or it will darken quickly and not
taste as good.
 
   A friend does it in a regular oven at the lowest setting, leaving it
in overnight.
 
Gerry and the other Visels at
[log in to unmask]
Winnebago, Illinois, USA