Honey doesn’t have an expiration date.

Most people assume that honey that has been sitting too long on their cupboards has probably gone bad. However, honey is just one of the few food items that never spoils, given the right conditions. For example, modern archaeologists have unearthed something truly interesting from the ancient Egyptian tombs: pots of honey that are thousands of years old but are still perfectly edible. This is a testament to the notion that honey does not expire, given that it’s in a sealed container. If you seal honey properly, it will remain fresh throughout the years. There is a caveat to their eternal shelf-life, however. Never leave honey out unsealed, as this will lead to honey absorbing the moisture from the air and potentially spoil it.

WHY RAW HONEY CRYSTALLIZES AND WHY THAT’S A GOOD THING

If you’ve kept some raw honey long enough, you may have watched it crystallize over time. Some people think this is a sign that the substance is going bad, but in reality, this is an indication ofquality. Only honey that goes through a chemical process never crystallizes. Read on to learn why raw honey crystallizes and why that’s a good thing.

WHY RAW HONEY CRYSTALLIZES

Unheated, pure, raw honey has a tendency to crystallize with no effects aside from a slight change in texture and color. The reason for this change boils down to a chemical reaction. Honey is a concentrated sugar solution made up of less than 20 percent water and over 70 percent sugar. Honey contains more sugar than the water is naturally able to hold, and the honey is unstable due to the high levels of sugar. Therefore, honey naturally crystallizes because it’s an oversaturated sugar solution.

GLUCOSE AND FRUCTOSE

Honey contains two principal sugars: glucose and fructose. Generally, fructose content ranges between 30 and 44 percent and glucose ranges from 25 to 40 percent. The balance of these sugars causes the crystallization of honey. The relative percentages of the sugars determine how quickly the honey crystallizes. When glucose crystallizes, it becomes tiny crystals.

WHY CRYSTALLIZATION IS GOOD

We talked about why raw honey crystallizes and why that’s a good thing, we have not yet explored the latter question. Crystallization is good because it’s a sign the honey is raw and healthy. As we said, some people see the crystallization and think the honey has gone bad or been contaminated, but it’s actually an indication the honey has not been processed. Honey that never crystallizes has likely gone through a chemical process that give it unnatural characteristics.

Honey can be stored indefinitely without refrigeration. Only if diluted with water, will yeasts and other micro-organisms attack honey. It should, therefore, be stored in dry locations. Some honeys are more prone to crystallize or "sugar" than others. The optimum crystallizing temperature is 57°F (13.9°C). Thus, it is recommended to store honey at room temperature (70-75°F) to retard crystallization. Avoid storing honey in cool basements or cellars.

If honey does crystallizes, it has not spoiled. It can be reliquified easily by placing the container in warm-to-the-touch water, which melts the crystals. Heat the honey slowly and stir occasionally. Overheating honey can easily scorch the sweet. Be cautious not to cook it, as you may destroy its healthful properties. Please do not microwave honey, it heats it too fast and too hot.