Monday September 22, 2014




Reduce temperature when baking with honey to avoid over-browning, flavour change

Here is some more information about honey:

Liquid honey is extracted from the comb and strained for clarity. If it granulates, reliquefy by placing the container in warm water until all crystals are gone.

Creamed or whipped honey is produced by crystallizing liquid honey under controlled conditions.

Comb honey comes in the original beeswax combs. The comb and honey can be chewed together and the comb can be swallowed.

Pasteurized honey has been heat-treated to destroy yeasts which can cause honey to ferment. It tends not to crystallize.

Store tightly covered honey at room temperature in a dry place. If storage area is very warm (above 26 C/80 F), creamed honey will retain its texture better if refrigerated. Honey can be frozen, if well sealed, without any change in flavour or texture.

When baking with honey, add it to batter in a fine stream, beating constantly. Baked goods containing honey brown more quickly so reduce temperature by about 15 C (25 F) to prevent over-browning and flavour change.

Honey will slide out of measuring cups or spoons if oil is measured first or if the measures are rinsed with hot water.

Honey can be used in canning and preserving and in most jams and jellies. For detailed instructions, go to ontariohoney.ca. It can also be used to make wine called mead.

Source: Ontario Beekeepers' Association.


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