Honey

Honey comes from nectar collected by honey bees. The bees add enzymes to the nectar. One breaks down the larger molecule sugar sucrose into the smaller molecule of the sugars fructose and glucose. The other enzyme prevents the nectar from fermenting. Nectar can contain anywhere from 25-50% water. Honey bees remove most of the moisture from the nectar, generally taking it down to 18%.

The color and flavor of honey depends solely on the floral source from which the nectar was collected. Honey is itself a preservative, three-thousand year old honey found in Egyptian tombs was still edible. Honey is considered a solid and is sold by weight. Only when the honey’s moisture content rises above 18% does it have the risk of spoiling, (it ferments).

People often think crystallized honey has spoiled. This is not the case; all honey will revert into sugar. Because of the variations of nectar, some honey will crystallize faster than others. To “re-liquefy” honey, simply warm the jar of honey in a pot of hot water, or microwave. Do not over heat honey; keep the temperature at or below 110˚ F. Low temperatures, (under 70˚ F) will cause your honey to crystallize faster; it should never be stored in the refrigerator. Store your honey in the pantry with your other dry goods.

While honey production isn't the goal of Owens Apiaries, it is a by product of all of our colonies. We sell most of our honey at local fairs and customers also pick the honey up at our house. If you are interested in buy some of our honey, you can call for prices and pickup.

770-266-6619