I have more fun just keeping bees than worrying about the marketing
and sales of my honey, so I have accumulated a few large food service
pails of honey, some of which are 5 and 6 years old now.
 
In my readings I have been led to believe that due to honey's density,
it will not permit mold or bacteria (including botulin?) to grow
in/on it. Is that true? This honey was quite thick originally and
crystallized very quickly.
 
In summary, is there any reason why honey cannot be kept for a long
time in such food service buckets, and perhaps after skimming an inch
of the top, be quite safe to eat?
 
Ed Sterling
Hobbyist