Comments

Q&A: Potato water as leavening, Canning honey, Smelly canned beets — 1 Comment

  1. In regards to canning honey: We’ve been commercial beekeepers for 20+ years. There’s no need to can honey other than to put it in clean jars and seal it well as Jackie stated. There’s good information to be found on this at the National Honey Board (NHB) website (http://www.honey.com/), specifically the section on shelf-life and stability (http://www.honey.com/images/downloads/shelflife.pdf).

    I’m not sure what making herbal medicine has to do with canning honey though, so was Marie Howe was referring to putting something in the honey? If that’s the case, it would affect the shelf life of the honey. Moisture of any kind, like double dipping your spoon after stirring your coffee or getting water/condensation in the honey will cause it to go bad if it’s not properly processed. Since she mentioned she makes “herbal” medicines, I’m going to assume she intends to infuse the honey with herbs.

    If this is the case, she needs to heat it in a double boiler to keep the honey from scorching. The NHB has recipes regarding that also. For instance, I found this one for Mint-infused Honey by typing the word “infused” (without the quotation marks) in the search box on their site: http://www.honey.com/nhb/recipes/recipe-details?RecipeID=1048

    * 1 cup honey
    * 1 cup mint leaves, loosely packed or 1/4 cup fresh mint, chopped

    Place honey and mint in a double boiler with water in bottom. Bring water to a boil, and bring honey to 185°F and keep at 185°F for 10 minutes. Remove from heat and let stand 10 minutes. Strain while still warm. Place in sterilized jars and cap.

    Hope this helps.

    Desiree