Can honey go bad: the unique properties of a regular product

Storage rules

Honey can deteriorate and lose its beneficial properties if storage rules are not followed.

Temperature

Temperature - from -6°C to 20°C. When heated above, it completely loses its beneficial properties. If there is a sharp change in temperature, rapid crystallization will occur. A decrease in temperature after some time leads to a loss of beneficial properties.

It is ideal to store honey in a dark place at room temperature.

Humidity and odor

Humidity and odor in the storage area are important factors. Honey deteriorates due to its ability to absorb moisture well - fermentation processes take place.

Honey can spoil if there is a strong smell in the room: it will absorb it and become tasteless.

Lighting (sunlight)

Lighting has a direct bearing on long-term storage. It happens that honey spoils from direct sunlight.

The sun heats the container with the product and all the beneficial properties disappear. The product suffocates and sours in such conditions. It is better to store it in a dark and cool place.

If honey was collected from honeycombs that have not yet been sealed, it will quickly turn sour.

Honey storage container

Tara

The selection of containers deserves attention. It is better not to use iron vessels. The metal oxidizes and the product turns sour. It is better to store it in ceramics, enamel or glass opaque containers.

Beforehand, any utensils are thoroughly washed and disinfected, poured into dry containers and hermetically sealed.

You should be careful when choosing this product in spontaneous markets. Sometimes sellers spoil the product by diluting it with water or storing it under a loose lid, which causes fermentation or absorption of foreign odors.

The product may deteriorate if unwashed dishes are used for re-storing. When an old container or film comes into contact with the surface of fresh sweets, a fermentation process occurs.

How to properly melt honey after sugaring?

Sometimes liquid honey is required, for example, for a honey mask or massage. Sometimes you just want to treat yourself to a liquid dessert. How to melt a delicacy so that it does not lose its valuable qualities?

Method 1

The container with sweets can be placed next to a heating device with a constant temperature. At 40°C the product softens and melts. Only in this case should the container be rotated for uniform heat distribution.

Method 2

Blooming in a water bath. Use 2 containers and a water thermometer. The vessel with the sweetness is placed in a pan of water heated to 45°C. If you don't have a thermometer, you can try the water with your hand. 45°C is the maximum temperature that the skin can withstand without redness.

Method 3

Microwave softening. It is carried out in defrosting mode several times for 40 seconds. In this case, the mass should be turned over for uniform heating.

For what reasons does honey ferment?

There may be several reasons. This is improper storage, immaturity of the mass or the addition of unnatural components to honey. Let's look at each of these cases in more detail.

Main reasons

There are two reasons for this phenomenon: increased or decreased temperature and excessive humidity. Under what circumstances does natural product deteriorate? There are three possible answers to the question: it turns sour as a result of early collection, improper storage and the presence of impurities.

Due to inexperience or in order to quickly sell, some beekeepers collect unripe honey, which contains a lot of moisture, leading to the breakdown of yeast fungi. Natural, mature, high-quality honey contains no more than 14-21% liquid, since bees extract most of the water from nectar during the fermentation process; if the moisture content is more than 21%, it soon begins to ferment.

A common reason why honey turns sour is failure to comply with storage rules. A dark, dry place is great for preserving this delicacy and its healing properties.

You can often run into unscrupulous beekeepers. They add water, various unknown impurities, sugar syrups, chalk, gelatin, starch syrup to “sweet amber”, heat it all to a homogeneous consistency, which subsequently ferments, and sell it as a natural product.

It is not always possible for a non-professional to determine whether a product is of high quality or just a sweet mass. Of course, you should pay attention to the presence of heterogeneity, flakes, sediments, etc. in the beekeeping product. In some ways, for example, by adding iodine to honey, one can determine at home whether the product is natural or fake, which contributes to souring.

Age

If an immature mass is wandering around, this is, of course, offensive, but it is not a deviation from the norm. Honey must be collected at a certain time so that bee enzymes give it the necessary maturity. If you rush in this matter, you can let down not only yourself, but also the buyer (in the case when the delicacy is for sale). Avoid hasty pumping and monitor collection times. Store sealed combs and freshly collected liquid in moderate humidity and proper conditions.

Wrong pumping time

Less experienced beekeepers, either unknowingly or for their own benefit, can begin the process of pumping out an insufficiently mature product much earlier. As we know, when bees collect nectar, it contains about 60% water. As a result of the painstaking work of insects, the proportion of water is reduced to 14-20%. Honeycomb frames sealed with propolis on 1/3 of their area indicate that the product is ready for harvesting. If you do this earlier, the percentage of water will be more than 21% and souring of the freshly pumped honey is simply inevitable.

Attempts to deceive nature only lead to the fact that honey begins to ferment and release more and more liquid, which subsequently settles on its surface. Foam appears and, as a result, the taste, aroma and consistency of the product are spoiled. It is possible to correct existing defects in honey, but this will lead to the loss of all its beneficial properties. How to revive a spoiled product: will be discussed a little later.

Early harvest and high humidity levels

The nectar collected by bees is itself quite wet. It contains about 60% water. After collection, the bees begin to create honey, which is then stored in honeycombs. Next, the process of evaporation of moisture occurs, followed by sealing of the honeycombs. If the honeycomb is one-third sealed, it means that it is ripe.

It happens that inexperienced beekeepers begin pumping out honey before the unnecessary moisture has evaporated. Good honey should contain from 14 to 21 percent liquid in its composition. Otherwise, if the product's moisture content exceeds the stated 21 percent, the moisture will activate yeast fermentation and it will begin to sour.

Several months after collection, honey undergoes crystallization. During this period, it may delaminate. This may mean that the moisture in the product has exceeded the permissible level - 21%. Now every day he will secrete a large amount of fluid. Soon the separated top layer will begin to foam, acquire an unpleasant taste, and the consistency itself will become loose.

But the separation process does not always entail fermentation. It can occur if the humidity of the product fluctuates around 19-21 percent, as a result of which a small layer of liquid up to 2 cm can form. It is absolutely harmless and does not affect the quality of the product in any way. In this case, the original taste and consistency remains unchanged.

Incorrect storage

When it comes to a finished, quality product, fresh and recently harvested, fermentation occurs extremely rarely. Mainly due to improper storage of raw materials. Due to ignorance or inexperience, the buyer may place honey in the sun (for example, leave it on the balcony in the summer). Direct sunlight is not the best company for fresh honey.

It is equally useless and even destructive for the sweet mass to be stored frozen or in a very cold room. To ensure that all the properties of honey remain unchanged, the raw material should be stored at room temperature or at a temperature not lower than 8 degrees. If it is not possible to leave the jars in such a room, a dry pantry without drafts and temperature changes will suffice. There the mass will definitely not ferment, but will delight you with its excellent taste and aroma.

Possible structure changes

During long-term storage of honey, you can notice how its structure gradually changes. Freshly pumped out of the hive, it is quite runny. After about three months, the sweet product gradually becomes thicker and may even darken a little. This process is absolutely normal for natural honey. On the contrary, you should be wary if a sweet treat remains in a liquid state for a long time. It is possible that foreign additives were used during production. The exception is acacia honey - it has a high fructose content, so it may not thicken for a long time.

After approximately 9 months of storage, the process of crystallization begins. This is also a natural process that does not affect either the taste or the usefulness of this product. Also, you should not be alarmed by a slight change in the color of honey over time or a decrease in its transparency.

Whether honey will spoil over time and under what conditions often depends not only on the conditions of its storage. Factors such as the time of honey collection, the plant varieties from which it was collected, even transportation - all can affect shelf life.

The benefits of consuming natural honey are difficult to overestimate. However, it should be remembered that honey is a fairly strong allergen. This product should also not be given to small children.

Structure

The quality of this product largely depends on the structure. If the honey is candied and has a grainy consistency, it will sour faster than homogeneous honey that has been recently pumped out. This occurs because crystallized glucose binds additional water molecules.

Presence of foreign impurities

If we exclude that the product is fermenting due to improper storage or immaturity, the only thing left to blame is the presence of foreign impurities. This is also a possible option, especially if the honey is not your homemade one, but purchased. In this case, the liquid is diluted with other varieties of lower quality or syrup. There are cases when the sweetness is even overheated at high temperatures by adding water. Such a substance, of course, will not last long. Signs of fermentation will appear very soon - a week or two after boiling.

The normal humidity of bee elixir is about 14-21%. This indicator is optimal for the hive, but “in life” and during collection it should be at the same level or even slightly lower. The maturity of the sweet mass in the honeycomb is determined by its sealing. If a third of the cells are closed, the honey can be called mature and suitable for long-term storage. A mature substance can also delaminate, but only when the natural amount of moisture for the finished product reaches 21%.

Presence of incompatible additives

Unscrupulous beekeepers, in pursuit of profit, can, without the slightest twinge of conscience, dilute a natural product with chemical impurities or ordinary water. It is very difficult to understand such people, but it is even more difficult not to fall for their cunning and very rotten bait.

There are other criteria that increase the chances of honey spoiling quickly.

• being under the scorching rays of the sun or simply in a room with a temperature above 20 degrees increases the temperature of the product, promoting the growth of bacteria;
• increased humidity in the room increases the chances that water will get even into a closed vessel - at the moment when it is opened to extract honey;
• metal containers can contribute to the oxidation of honey and give it a characteristic taste.

Causes of crystallization

The gradual sugaring of honey is explained by a simple law of physics: supersaturated solutions are not able to maintain a homogeneous structure for a long time, because the excess substance precipitates. In the case of honey, this substance is glucose, since it is least likely to dissolve. That's why the structure of the natural treat changes over time and it becomes filled with white, candied crystals.

This means that the ability of real honey to become sugared depends on how much glucose it contains. If glucose predominates over fructose, the product crystallizes very quickly. But a dessert containing a lot of fructose does not take longer to be candied.

Sometimes lovers of bee treats are surprised: why is recently purchased honey candied and what to do in this case? Nothing wrong with that. If the honey is candied early, it most likely contains a large amount of pollen. Its particles served as centers around which crystallizing glucose accumulated. That is, early crystallization is a good sign, it indicates the naturalness of the product, you can safely eat it. (If desired, it can be carefully melted, preserving its healing properties). But the processed and purified dessert, which does not contain pollen, is in no hurry to become sugared. It remains transparent and uniform.

Crystallization time

Why is it that in some cases natural sweetness is candied early, while in others it retains a liquid consistency even many months after collection? The crystallization time of a bee product depends on its variety and storage conditions. Varieties that thicken quickly include:

• buckwheat;
• lime;
• sunflower,
• rapeseed;
• melilot;
• rapeseed

There are also varieties that retain their original consistency for a long time. They can remain in a liquid state all winter and begin to change their structure only by the time of the next collection. These types of flower delicacies do not take long to be candied:

• clover honey;
• chestnut;
• heather;
• honeydew;
• acacia

Interesting to know! The healing acacia variety remains liquid and transparent the longest. Under favorable storage conditions, it does not change its appearance for up to two years, and there are practically no candied clots in it. That's why the natural acacia product is so popular among the people!

Helpful advice! If you want to delay the crystallization of a recently purchased liquid treat, observe the storage temperature.

For the first five weeks, keep the product at zero temperature, and then place it in a cool, dark place with a temperature of about 14-15 degrees. Then it will not begin to sugar up soon.

It is also important when collecting bee treats to pour them into sterilized containers to prevent the formation of additional points where crystallization begins.

Why is honey sugared?

Honey on average consists of 18% water, 80% sucrose, fructose, glucose and other mono- and oligosaccharides, and includes about 2% proteins, vitamins and minerals. Thus, it is a supersaturated solution that forms a precipitate over time. Crystallization of honey begins with glucose as the least soluble carbohydrate. Grape sugar precipitates and sinks to the bottom of the container. Gradually the entire volume is filled with crystals and the supersaturated solution becomes saturated. The more glucose, the faster the hardening occurs. Therefore, the question of whether honey should be candied can be answered unequivocally - yes!

The following varieties are classified as quickly sugaring:

• sunflower is a champion in terms of performance, crystallizes in two weeks due to 48% glucose;
• buckwheat - thickens 1-2 months after pumping;
• linden - remains liquid for up to three months after collection;
• sweet clover - sugared three months after collection, forming a coarse-grained white mass;
• rapeseed - after a month it becomes grainy.

Often one question is replaced by another: why does honey quickly become sugary, what does the rate of crystallization depend on? And again, the main “culprit” is the composition, namely the amount of water and the percentage of carbohydrates. The more glucose, the faster the treat becomes sugary. Fructose inhibits the sugaring of liquids.

How to determine

There are few signs of fermentation, so it is quite easy to determine that the sweet substance is turning sour. If you notice an inedible, unpleasant odor, liquid consistency, alcoholic taste, or foam formed, then an active fermentation process is underway. At first it is honey with sourness, at the last stage it is very bitter.

Signs of corruption

A spoiled or fermented product can be identified by its organoleptic properties:

• foam on the surface;
• sour taste.

Once the process is started, honey becomes useless and can cause negative consequences for the body.

Poor quality

You can recognize a low-quality product visually or using several methods:

1. When transfusing, drops and splashes are observed. A high-quality one folds into a mound that slowly spreads out.
2. A kilogram of undiluted product is placed in a 0.8 liter container; a liter jar will weigh about 1.5 kg. Other ratios indicate dilution with water.
3. Turbidity, opacity.
4. Sediment.
5. Foam.
6. Presence of sour taste.
7. When rubbed between fingers it rolls off.
8. Faint smell.
9. Harvested more than a few months ago, it has not been candied.
10. If you pour it over a piece of bread and let it sit for a few minutes, it should harden. If it softens, it means it consists of syrup.
11. You can dilute a spoonful of honey in a glass of water: this will reveal the presence of impurities.

Poisonous

Poisonous is a product for the production of which bees collected nectar from plants dangerous to humans. It is toxic and can lead to unpredictable health consequences.

When consumed, it causes symptoms similar to intoxication: nausea, dizziness and even convulsions. It is impossible to detect it visually; laboratory tests are required. Therefore, you need to take the product seriously and purchase from trusted manufacturers.

The dangers of unripe honey and its distinctive features

Honey is a storehouse of vitamins, minerals, amino acids, beneficial micro and macro elements. Thanks to these qualities, it is in high demand, especially during the spring-autumn period of vitamin deficiency and cold season.

Demand gives rise to supply, which does not always correspond to the expected quality. Unripe honey is one of the fakes that constantly ends up on the market.

What to do with a product that has fermented?

You shouldn’t throw away fermented honey if you really don’t have the money to buy it or the time to collect it. Under no circumstances should you give it to bees for feeding! Insects may even die. First of all, you need to try to save what you have.

1. The top layer - the foam - is removed from the jar or other container, including a thin layer of honey that has not yet soured.
2. The remaining contents are heated in a water bath for about an hour, the temperature is approximately 60 degrees. The usefulness of the substance will be significantly reduced, but it can be added to creams or baked goods, which should be eaten immediately. This way you will get a sweet honey syrup, which will be a little healthier than sugar.

Prevention and recovery

How to prevent fermentation of a valuable sweet product? Natural honey should be stored in glass, ceramic, wooden, clay sealed containers with a lid at a temperature no higher than +20 ℃ and no lower than + 8 ℃ without direct sunlight and low humidity, otherwise it will begin to absorb moisture from the environment, become saturated with it and it may turn sour in the future.

If the fermentation process is at the initial stage, honey can be restored. To do this, you need to remove the foaming layer, capturing the part that is not affected by bacteria, since they could penetrate deep enough. Then subject the amber product to heat treatment for about an hour in a water bath. The bacteria will die, the moisture will evaporate, but, unfortunately, due to high temperatures it will lose many of its beneficial properties.

We can conclude that a popular beekeeping product can go sour due to non-compliance with certain rules, knowledge of which, in the future, will help prevent its loss.

The process of getting rid of fermentation

1. The top layer - the foam - is removed from the jar or other container, including a thin layer of honey that has not yet soured.
2. The remaining contents are heated in a water bath for about an hour, the temperature is approximately 60 degrees. The usefulness of the substance will be significantly reduced, but it can be added to creams or baked goods, which should be eaten immediately. This way you will get a sweet honey syrup, which will be a little healthier than sugar.

If honey has fermented, what should I do? Here the only way out is to use heat treatment.

Classic resuscitation method

If the honey has already begun to become covered with white foam, you should remove it immediately, capturing a thin layer of the still unspoiled product. Such a simple, at first glance, procedure will prevent the honey from fermenting further, but this is not the end of its resuscitation.

Now the amber nectar or what is left of it must be heat treated at a temperature of 60 degrees in a water bath. Those who are familiar with the production of honey know that such heating is dangerous, because all useful substances are destroyed. But there is no other way to save an already slightly spoiled product.

The unpleasant odor and obvious bitterness of honey indicate that the product should be disposed of without the slightest doubt.

The process lasts about 1 hour and upon completion there is little resemblance to the product's former value. So why shouldn’t people with digestive system problems eat fermented honey? Because they are definitely guaranteed to experience unpleasant sensations from heartburn and bloating. Can honey in this form be harmful to health? No, everything dangerous and useful was destroyed during heat treatment, and only the familiar sweetness remains at the exit.

How long does it take for honey to thicken?

It is impossible to answer this question unequivocally. In beekeeping, about 50 varieties of honey plants are known. The amount and ratio of oligosaccharides in the product depends on which plant the nectar is mainly collected from.

A frequently asked question by customers is: what kind of honey does not take long to be candied? Varieties that are not subject to sugaring for a long time include:

• acacia is a record holder among all varieties; it retains a liquid, viscous consistency for up to two years, while gradually thickening);
• sainfoin - contains 48% fructose, hardens more slowly due to high moisture content;
• fireweed - does not thicken for a long time due to 44% fructose in its composition;
• heather - contains up to 40% fructose;
• chestnut - a viscous variety, it cannot be sugared for up to one and a half years, but it can separate;
• honeydew - contains only 28% glucose;
• clover - includes up to 41% fructose versus 35% glucose.

We should also highlight May honey. This polyfloral flower species remains in liquid form for up to six months, while gradually thickening and increasing viscosity. However, this variety does not provide any other advantages; its high cost is due to the small amount of tasty product on sale.

The Greek version of the product often appears on the shelves. It may also not be candied for a long time due to the long period of its collection. This is due to the peculiarity of the Mediterranean climate. Belongs to the padium varieties. Bees collect honeydew - the secretion of sweet juice from plant leaves.

Can it be eaten?

It is not recommended to consume a fermented product, however, if you really regret throwing away spoiled sweets, you can eat it, but little by little. Frankly sour, bitter or sour honey is harmful to everyone without exception. It will cause stomach discomfort, bloating and even heartburn.

Use of sour amber nectar

Spoiled beekeeping products, unsuitable for food, are often used as an ingredient for baking and a component in the manufacture of masks. Suitable for marinating meat and poultry. Mead or moonshine is prepared from fermented raw materials. The drinks are obtained with a rich taste and aroma. Women appreciated the properties of sour honey when making facial scrubs and taking milk baths.

Honey mask around the eyes

Usage and application

Is it possible to eat sour food? To avoid problems with digestion, it is better, of course, not to eat it in this “ready” form, since even in healthy people, soured honey will cause indigestion, heartburn and heaviness in the stomach. With heat treatment, the use of such honey is possible.

Is it possible to give such “food” to winged workers? The question is controversial. Some beekeepers feed their “pets” with slightly fermented honey. But this is only permissible in the summer, and it is strictly forbidden to do this in the winter, especially if there are obvious signs of fermentation, otherwise it will result in death for such small insects. Undoubtedly, a high-quality, mature product is much healthier for bees.

For novice beekeepers and experienced beekeepers, you can find a lot of information to avoid problems with bees and the quality of honey on the large united beekeeping forum “Beekeeper Info” (link).

Fermented raw materials are also used for other purposes: added to baked goods, marinades, used for cosmetic procedures and soothing honey baths, and for preparing the alcoholic drink mead. The taste and aroma are preserved.

Video: Honey does not crystallize, how to spot a fake

Semolina, flour, and starch are added to the healthy sweetness. These types of fakes can be installed at home by dropping iodine into a saucer of honey. If starch is present, the stain will turn blue. But chalk or lime can be detected with acid. When combined, these products give a violent reaction with the release of foam.

There is another way to distinguish a natural product from a fake. It is enough to rub a piece of solid delicacy between your fingers, and everything will become clear: the honey will melt and be absorbed into the skin, the counterfeit product will roll into lumps.

Is it possible to give fermented honey to bees?

Many inexperienced beekeepers, in addition to early pumping, may make another mistake: thinking that bees can be given fermented honey. This is strictly prohibited. Fermented honey is dangerous for the human body: it can cause severe problems in the digestive tract, and for small insects it is simply fatal: it leads to the death of the entire colony.

It is also not recommended to give thermally processed honey to bees. It is also nutritious and tastes good, but no longer has any beneficial substances in its composition. Bees fed in this way can quickly weaken and even die. Therefore, bees need to be fed only with good, properly pumped out product.

Can honey go sour? This question is often asked by many lovers of this amber delicacy. It is also unclear to them why natural honey is sour? This is a very healthy and tasty product, but if stored improperly, it can deteriorate: it can ferment and acquire an unpleasant sourish taste. To prevent this from happening, you must adhere to simple but strict storage rules. But if the honey does spoil, then there is no need to be upset: with mild fermentation, it can be processed and subsequently used to create baked goods, drinks or cosmetic procedures.

Video: Why honey crystallizes

It is not subject to crystallization, but envelops glucose and sucrose. This is how grains are formed. The rate of crystallization also depends on the degree of maturity, fermentation rate and storage conditions. The ratio of simple sugars and other ingredients is influenced by: the species of honey plants, geographical location, climatic conditions, structure and composition of the soil.

What else can be made from fermented honey?

Once the honey has been processed, the question remains: what to do with it? The resulting product only vaguely resembles a beekeeping product, but still has a fairly wide range of applications. Recycled amber mixture can be used:

• In baking. Even after heat treatment, honey retained its taste and aroma and therefore it is not surprising that the first place where it can be used is in the preparation of various baked goods: cakes, pastries, etc. There are no special restrictions on use - the processed product is used in the same way as an unspoiled one.
• In preparing drinks. You can make alcoholic or non-alcoholic mead from processed raw materials.
• In cosmetology. Despite the fact that the processed mixture has almost completely lost its beneficial properties and is unsuitable for use in traditional medicine, it can be used in cosmetology. Reconstituted honey is a good base for making cosmetic masks and scrubs.

The reasons why honey may ferment may vary, but this does not mean that the product should be disposed of immediately. Yes, it cannot be eaten for breakfast in its pure form or used in folk medicine to treat various diseases. But it can be processed and prepared into a lot of delicious products that will delight both you and your household.

Honey is included in the ingredients of many dishes. Homemade honey cakes are especially popular.

Video: Why honey is candied

The question arises: honey has become candied, what does this mean, how has its composition changed? The most common myth that exists about the transition of a treat from a liquid to a solid state is that people believe that during crystallization, sweetness loses most of its beneficial properties. However, it is not. During hardening, a physical process of transition from one state of aggregation to another occurs. However, the chemical composition remains the same.

Simple saccharides in the product are good preservatives; they retain microelements, vitamins and antiseptics. Some varieties with a dense structure can be stored for centuries without losing their nutritional qualities. Therefore, you can safely put an equal sign between liquid or candied honey.

Honey cake recipe

To bake the cakes you will need:

• honey – 100 gr.;
• sour cream – 200 gr.;
• flour – 2 cups;
• egg – 2 pcs.;
• soda – 0.5 tsp;
• vanillin.

Preparation

1. Place warmed nectar, sour cream and slaked soda in a bowl.
2. Mix everything well.
3. Add eggs, flour and vanilla.
4. Knead the resulting dough.
5. Bake at 180⁰ for 40 minutes.
6. The biscuit should cool in the oven.
7. Cut the pastry into two layers.
8. Grease with any pre-prepared cream and let soak.

Some people use this nectar to make traditional mead or homemade moonshine. Our ancestors made such drinks; they are considered natural.

Sources

• https://kakmed.ru/raznoe-o-mede/1516-zabrodivshij-kak-byt/
• https://ArcheryRing.ru/produkty/propadaet-li-med.html
• https://DomPchel.ru/med/zabrodil-ili-prokis/
• https://vdommed.com/med/pochemu-zabrodil.html
• https://7ogorod.ru/prochee/mozet-li-med-zabrodit.html
• https://fermeru.site/pchely/portitsya-li-med
• https://PcheliniyDom.ru/med/poleznoe-o-mede/pochemu-med-zasaharivaetsya.html
• https://mirpchely.ru/produkty-pchelovodstva/med/mozhet-zabrodit

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Honey comb

Natural honey in wax combs is not only a tasty treat, it is also very healthy. After all, the wax from which honeycombs are made is also soaked in honey. In addition, they contain a large amount of propolis, which is useful for strengthening the immune system.

To prevent honey from leaking out, the honeycombs are first cut into pieces and then placed in the selected storage container. It is optimal if it is a ceramic pot or a dark glass jar.

Quite often doubts arise whether honey in honeycombs can spoil? Excess moisture can interfere with the long-term preservation of honey in honeycombs. If the humidity is above 50%, the honeycomb may become deformed and fall apart. Mold may appear and the useful product will become unusable.