I've been reading alot about techniques for warming honey after it has crystalized, but I have a couple of background questions. First, what are the factors that contribute to the crystalization of honey? Can these be manipulated or managed to increase the shelf life of honey? Finally, how long can you expect the honey to remain uncrystalized after heating it? Does the heating process cause the crystalization process to begin sooner the next time? J. David Riddle Newburyport, MA [log in to unmask]