We coarse filter our honey to remove unsightly and dangerous debris.

Honey should be kept in glass, stainless steel, or food grade plastic containers. Because of its acidic nature honey can absorb particles from copper, tin, iron, aluminum, galvanized metal, and some plastics. If stored for an extended time, a dark place is best because honey will slowly deteriorate when exposed to light.

When storing large quantities, dividing into smaller containers, and storing in a freezer until needed should be considered. Much of the deterioration that occurs with honey ceases when frozen. For example, the decline in enzyme activity in honey ends when frozen but returns when warmed back up.

The warmer honey is stored the faster it changes. Therefore, long term storage in above average temperatures should be avoided.

Although it has been reported by many that eating local honey helps with allergies, studies in Great Britain have shown that eating raw honey from anywhere helps even more than local honey that has been overly processed.

Beeswax is used in candles and ornaments, lip balm, cosmetics and medicinal creams, as foundation for new honeycomb in bee hives, and in sewing to lubricate needles and thread. Beeswax keeps belts in vacuum cleaners, sewing machines and other tools from slipping. It is used to waterproof shoes, fishline and clotheslines, to lubricate doors, windows and tools, on skis, toboggans and bow strings, in furniture or floor polish, and so much more…

Simply defined, raw honey is honey that has not been pasteurized or finely filtered. Our honey is raw honey.

Honey has been shown to contain at least 180 compounds and no two nectar sources have identical chemistry. For example, very dark honeys, such as buckwheat or tulip poplar, have a high mineral content which contributes to their color density and hue. Light honey usually has a lower mineral content.

Honey that has crystalized, also known as granulated, has not gone bad and, in some cultures, crystalized honey is preferred.

Honey is a supersaturated solution with an average water content of only 16% to 18%. Many varieties (not all) tend to gradually change towards a crystalized or solid state. The rate and firmness of crystallization has to do with the types and amounts of the varied sugars present.

To re-liquify, simply warm the jar in a pan of hot, but not boiling, water. Granulated honey will turn liquid above 104°f (40°c). However, care should be taken to avoid extended periods of heat because higher temperatures over time will accelerate the reduction of enzyme activity that naturally occurs

Three common reasons for filtering honey are:
• removal of sugar crystals and particles that can facilitate crystallization.
•removal of objectionable, unsightly, and dangerous debris
•create clarity for purchase appeal.

Fine filtering removes much of what makes honey an exceptional and healthy food including particles of pollen, beeswax and propolis.