I have several buckets of crystalized fall honey. It has a nice,
fine texture and is delicious. My dilemma is: how to transfer it
into jars without creating air pockets?
I'd like to avoid it but do I need to melt it first and then let it
re-crystalize in jars? Are there types of jars better suited than
others for creamed honey?
All advice is very welcome. :)
Waldemar
Long Island, NY
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