 My family loves honey and I have had bottles turn to sugar because I did not store it correctly. To maintain quality, honey has to be stored properly -- in a closed container, in a dry location and at room temperature, about 70 to 75 F. Honey tends to absorb moisture, which can reduce its quality. The higher the temperature at which honey is stored the more likely it is to be damaged.
During storage, honey gradually becomes a darker color and changes flavor and composition. Differences will become noticeable after four months. For longer-term storage, freeze honey. Freezing stops such changes almost completely and preserves all the honey's natural goodness.
Do not store honey in the refrigerator, where temperatures can cause it to crystallize quickly. If this happens, remove the lid and place the jar in warm water until the crystals dissolve. You can also dissolve the crystals by heating the honey in the microwave only a few seconds at a time. Be careful not to burn it.
Honey is one of the few foods that is naturally low in pesticide contamination because contaminated bees die before they reach the hive. Honey is also free of preservatives and artificial flavors and colors, and it will not mold.
For equal sweetening power, substitute 2/3 to 3/4 cup honey for each cup of sugar.
The amount of honey that can replace sugar in cookies varies with the type of cookie: Replace no more than one-third the sugar with honey in crisp cookies like gingersnaps; honey can replace one-half the sugar in brownies, and up to two-thirds the sugar in fruit bars.
You can replace all the sugar in puddings, custards, pie fillings, baked apples, candied sweet potatoes, sweet-and-sour vegetables, salad dressings, sauces and glazes. Use honey to replace up to half the sugar in cakes; however, reduce the liquid called for by one-fourth cup for every cup of honey used.
By Bobbie from Rockwall, TX
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