[log in to unmask] wrote:
> 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?
>   
It depends on how solid it is, but I have often shoveled it out and 
packed it into a wide mouth jar. There will be air pockets at first, but 
the honey will eventually fill them up. Unless the texture is better 
than most crystallized honey, I would not pass it off as creamed, since 
that is fine textured. There is a big difference.

Those who know honey will appreciate your not heating it and accept the 
small air pockets (which will go away in time).

Bill Truesdell
Bath, Maine

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