I think about all you can do is delay crystallization by altering the temperature. Honey crystallizes fastest at 57 degrees F, so either freeze it or store it in a very warm place. 
Why? Why bother, since it is going to crystallize anyway?So, I have to keep it stored in a warm area at all times.
Not if the storage area is 125 + degrees!Why? Why bother, since it is going to crystallize anyway?
So is crush-and-strain honey likely to crystallize faster than centrifugally- or gravity-extracted honey?Have you ever made sugar rock candy? Crystallized honey forms in a some what similar way. There has to be a speck of something on which the crystal forms. It could be dust, pollen, or, in the case of intentionally crystalized honey known as Creamed Honey, it could be a fine crystallized honey "seed".
Ultra filtered honey is also heated to a high temperature. That and the removal of everything as small as pollen grains helps prolong shelf life in a noncrystallized state.
Not if both are filtered to the same degree!So is crush-and-strain honey likely to crystallize faster than centrifugally- or gravity-extracted honey?
Probably.So is crush-and-strain honey likely to crystallize faster than centrifugally- or gravity-extracted honey?