OT: Honey

Let the pot open so that some Air gets into it ,, after some days it will ,,,, be more solid , mirjam

If you keep it long enough it seems to turn itself!

Go to the Wikipedia - Honey, site and I think you`ll find everything you want to know (and more!) about honey there.

Pat

This looks like what you need.

Edna in Sydney

I learned the hard way that you can freeze honey, and you can store it at room temperature, but if you refrigerate it, it will crystallize.

Accidental crystals are bigger than what you had in mind, but if you stir it every day, the honey would be encouraged to start new crystals instead of enlarging the old ones.

Also, my grandfather's copy of the _ABC and XYZ of Beekeeping_ states that one must be very careful that there are no crystals on one's straining equipment, because crystals beget crystals, so I imagine that stirring in a little creamed honey, or using an unwashed jar that formerly contained creamed honey, would speed things up.

For the stirring every day: if you aren't going to use your blender for a while, you could put the honey in a pint or half-pint jar and use your blender's knife holder as a lid. When the blender starts grunting, remove the knife, scrape the honey off it, and stir the mass with a table knife.

On the other hand, cold honey might already be thick enough to strain a blender.

If you've got a very strong-flavored honey, and if you are in an enormous hurry, you could try thickening it with powdered sugar. This option would probably work better if you also added spices, vanilla etc.

Cooking the honey is right out -- that's what we do to *prevent* crystallization. Or you could make it into soft fudge; an *old* copy of the Joy of Cooking would help with that.

Joy Beeson

If you actually mean that you want to make creamed honey, here are some instructions.