Results 1 to 9 of 9
  1. #1
    Join Date
    Jul 2006
    Location
    Croswell, MI USA
    Posts
    21

    Default Chunck honey, sugars

    My chunck honey sugars prematurely. I pride myself on raw (unheated) honey. However, when I add that to a chunck of honey in a jar it's sugared within a month. I've tried freezing the chuncks and only adding liquid honey when I'm ready to sell but still there's a short shelf life. Is there a solution? Do most folks heat the liquid honey?

  2. #2
    Join Date
    Oct 2003
    Location
    Jenison, MI
    Posts
    1,514

    Default

    I don't know about others, but I do have to heat to get liquid.

    Alternately, if you had a 80-90 F area constantly it wouldn't crystallize as quick, I don't think. But I'd rather spot heat my honey versus constantly heat it. I freeze the stuff in bottles.

    Rick

  3. #3
    Join Date
    Oct 2008
    Location
    Fallbrook, CA
    Posts
    197

    Default Raw Honey

    I also am making raw honey crush and strain, same issue w/o comb.

    Heat before use? Put in hot water for hours?

  4. #4
    Join Date
    Apr 2004
    Location
    Wheatfield, IN
    Posts
    2,069

    Default

    Quote Originally Posted by Don Ragan View Post
    My chunck honey sugars prematurely. I pride myself on raw (unheated) honey. However, when I add that to a chunck of honey in a jar it's sugared within a month. I've tried freezing the chuncks and only adding liquid honey when I'm ready to sell but still there's a short shelf life. Is there a solution? Do most folks heat the liquid honey?
    I keep my comb honey in the freezer and try to bottle only as needed. If it sits around for any length of time it will granulate and chunk honey isn't terribly easy to liquify without damaging the wax. Even when it is done successfully it granuates again fairly easily.
    Dan Williamson
    B&C Honey Farm http://www.flickr.com/photos/9848229@N05/

  5. #5
    Join Date
    Jan 2009
    Location
    Weymouth, Massachusetts
    Posts
    224

    Default

    So if you cut comb or the chunk honey in the freezer for a while when it defrosts it isn't affected in anyway?

  6. #6
    Join Date
    Jul 2006
    Location
    Croswell, MI USA
    Posts
    21

    Default My experience also

    Quote Originally Posted by Dan Williamson View Post
    I keep my comb honey in the freezer and try to bottle only as needed. If it sits around for any length of time it will granulate and chunk honey isn't terribly easy to liquify without damaging the wax. Even when it is done successfully it granuates again fairly easily.
    I've put the chunks in the freezer with and without liquid. "With liquid" works best but still has a short half life. The "chunk only" seems to form a thin layer of crystals on the bottom of the jar and that seems to become the foci for further crystalization.

    Has anyone kept the chunks as frozen comb and then combined the liquid and comb just prior to bottling?

  7. #7
    Join Date
    Apr 2008
    Location
    Fair Grove,MO,USA
    Posts
    1,617

    Default Chunk Honey

    I sell chunk honey from my home and the farmers market. I freeze both chunk honey and comb honey, i freeze the chunk honey in quart jars and when a customer wants some i tell them i'll have it tomorrow and will thaw it out and add liquid honey to it. For the farmers market i only thaw out what i think i'll sell or 4 or 5 jars more than i have orders for. The 4x4 clam shell boxed comb honey i keep froze until i'm ready to sell it and thaw it out the night before and what i don't sell i refreeze it. Never had a problem so far,last year i never had enough they were calling the house and placing orders. Funny thing is for the first two years i didn't sell much comb honey ( some didn't know what it was) now i can't keep it. The granuating problem has alot to do with what the bees gathered to make the honey (aster and goldenrod ect.) will granuate quickly. Hope this helps. Jack

  8. #8
    Join Date
    Apr 2004
    Location
    Wheatfield, IN
    Posts
    2,069

    Default

    Quote Originally Posted by Don Ragan View Post
    I've put the chunks in the freezer with and without liquid. "With liquid" works best but still has a short half life. The "chunk only" seems to form a thin layer of crystals on the bottom of the jar and that seems to become the foci for further crystalization.

    Has anyone kept the chunks as frozen comb and then combined the liquid and comb just prior to bottling?
    That is exactly what I do. I allow the chunk to cool to room temperature from being in the freezer and then fill the remainder with warm honey.
    Dan Williamson
    B&C Honey Farm http://www.flickr.com/photos/9848229@N05/

  9. #9
    Join Date
    Feb 2006
    Location
    Orlando, FL
    Posts
    1,313

    Default

    Yeah, I keep the whole super in the freezer. When I'm ready to bottle, I remove from freezer and put it in a plastic bag to keep the condensation off of it.

    I let it warm up for a day, then cut it up and place in bottles with liquid.

    I don't know why it hadn't occured to me before, I agree that once bottled I should put it back in the freezer and just thaw it before delivery.
    Troy

Tags for this Thread

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Ads