>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