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