Preventative storage

Store honey in airtight glass or food-grade plastic containers at a stable temperature above 70°F (21°C) to significantly slow down crystallization. Avoid storing honey in the refrigerator or in areas with large temperature swings.

Why It Works

Crystallization occurs most rapidly between 50-59°F (10-15°C), where glucose molecules readily form crystal nuclei. Keeping honey above 70°F (21°C) reduces the molecular energy conditions that favor crystal formation. Airtight containers prevent moisture absorption from ambient humidity, which can alter the glucose-to-water ratio and trigger crystallization.

Tips

• Honey varieties high in glucose (such as clover, dandelion, and rapeseed) crystallize faster regardless of storage conditions.
• Varieties high in fructose (such as acacia, tupelo, and sage) naturally resist crystallization and can remain liquid for years.
• Avoid introducing crumbs, dust, or other particles into the honey jar, as foreign particles serve as nucleation sites for crystals.
• Crystallization does not mean honey has gone bad -- properly stored honey remains safe to eat indefinitely.