Is It Necessary to Refrigerate Raw Honey? The Proper Way to Store Honey

Did you know that edible honey has been found in 3,000-year-old Egyptian tombs? This remarkable shelf stability is due to honey’s unique chemical makeup, which means that it is not only unnecessary but often unadvisable to refrigerate raw honey.

Quick Summary

Raw honey is naturally shelf-stable due to its low moisture and high acidity, so refrigeration is pointless. Cold temperatures accelerate crystallization, causing the honey to become thick and gritty, which impacts its texture without improving its safety.

Key Points

• Avoid the Fridge: Refrigerating raw honey is unnecessary and speeds up the natural crystallization process.

• Embrace Crystallization: Grainy or cloudy honey is a natural occurrence and a sign of purity, not spoilage.

• Store at Room Temperature: A cool, dry, and dark pantry is the ideal storage location for raw honey.

• Seal It Tight: Always keep honey in an airtight container, preferably glass, to prevent moisture absorption.

• Use Gentle Heat: To reverse crystallization, place the jar in a warm water bath; avoid microwaving or boiling.

• Preserve Nutrients: High heat, including during refrigeration, can degrade honey's beneficial enzymes and antioxidants.

• Prevent Contamination: Use clean, dry utensils to avoid introducing moisture or other contaminants that could cause fermentation.

Honey's Natural Preservation Properties

Unlike many foods, honey has an extraordinary, indefinite shelf life when stored correctly. This longevity is not accidental; it’s the result of several natural properties that create an inhospitable environment for microbes like bacteria and yeast. These properties are particularly pronounced in raw honey, which has not been subjected to high-heat pasteurization that can alter its composition.

• Low Moisture Content: A key factor in honey's preservation is its low water content, typically less than 18%. This creates a high osmotic pressure, drawing water out of any microbial cells that try to grow, effectively dehydrating them and preventing spoilage.
• High Acidity: Honey is naturally acidic, with a low pH level ranging from 3.4 to 6.1. Most bacteria thrive in more neutral environments and cannot survive in honey’s acidic conditions, further contributing to its resistance to spoilage.
• Antimicrobial Enzymes: Bees add an enzyme called glucose oxidase to the nectar, which, during the ripening process, produces hydrogen peroxide. This compound is a natural antimicrobial agent that helps protect the honey from microbial growth.

The Pitfalls of Refrigerating Raw Honey

Because of its inherent stability, raw honey does not require refrigeration to prevent it from spoiling. Placing it in the fridge, in fact, can have several undesirable side effects that impact its texture and usability.

Accelerated Crystallization

The primary reason to avoid refrigerating raw honey is that the cooler temperature greatly speeds up the natural process of crystallization. Honey is a supersaturated sugar solution, and crystallization occurs when the glucose separates from the water and forms crystals. While harmless and a sign of purity, crystallization results in a thick, grainy, and solid texture that is often difficult to use and undesirable for many consumers.

Thickening and Hardening

Even before full crystallization occurs, refrigeration will cause honey to become much thicker and more viscous. This can make it hard to pour, drizzle, or scoop, which is inconvenient for everyday use. A jar of honey straight from the fridge can feel as hard as a rock, making it necessary to warm it up before serving.

Potential for Moisture Absorption

Honey is hygroscopic, meaning it can absorb moisture from the air. In a refrigerated environment where condensation is common, an improperly sealed jar could absorb excess water. This introduces moisture, which is the only real way to cause honey to ferment and spoil.

The Right Way to Store Raw Honey

The best storage practices mimic the stable conditions of the beehive. By following a few simple steps, you can ensure your raw honey stays in its ideal liquid state for as long as possible while preserving its beneficial properties.

Best Practices for Optimal Storage

• Choose a Cool, Dry Location: A kitchen pantry or cupboard is the perfect spot. The ideal temperature range for honey is typically between 10-21°C (50-70°F).
• Avoid Temperature Fluctuations: Store honey away from heat-producing appliances like stoves or ovens and out of direct sunlight, as inconsistent temperatures can trigger crystallization. Excessive heat can also degrade enzymes and darken honey.
• Use an Airtight Container: Store honey in a tightly sealed, non-reactive container. Glass is the best option because it is non-porous and creates a strong barrier against moisture and air. Ensure the lid is screwed on tightly after every use.
• Use Dry Utensils: Always use a clean, dry spoon or honey dipper when retrieving honey. Introducing moisture from a wet utensil can introduce bacteria and increase the risk of fermentation.

Reversing Crystallization Gently

If your raw honey has crystallized, there is no need to worry—it is still perfectly safe to eat and contains all its nutritional value. You can easily restore it to its liquid form with a gentle warming method.

Steps to Decrystallize Honey:

1. Fill a pot or bowl with warm (not boiling) water. Water between 40-50°C (104-122°F) is ideal.
2. Place the sealed jar of crystallized honey into the warm water, ensuring the water level does not go above the lid.
3. Allow the jar to sit for several minutes, stirring occasionally. Be patient, as this can take time depending on the size of the crystals and the amount of honey.
4. Continue until the crystals have fully dissolved and the honey has returned to its smooth, liquid state.

Note: Do not microwave honey or use high heat, as this can destroy beneficial enzymes and antioxidants.

Comparison: Refrigerated vs. Pantry Storage

Feature	Refrigerated Storage	Pantry Storage (Cool, Dry)
Effect on Texture	Accelerates crystallization, causing thickness and graininess.	Maintains a smooth, liquid consistency longer.
Convenience	Honey becomes hard and difficult to pour or spread.	Honey remains easy to use and dispense.
Risk of Spoilage	Very low, but humidity and condensation can increase risk of fermentation if container is not airtight.	Extremely low when stored properly, as honey has natural antimicrobial properties.
Preservation of Quality	Can alter delicate flavors and aromas over time.	Best for preserving the natural flavor, aroma, and nutritional benefits.

Conclusion: The Best Choice for Your Honey

For a naturally shelf-stable food like raw honey, refrigeration is not only unnecessary but also counterproductive. The high sugar content, low moisture, and natural acidity all work together to preserve honey for decades, if not centuries, with proper storage. By avoiding the cold temperatures of the fridge, you can prevent or delay the natural process of crystallization, which can make the honey difficult to use. Instead, store your honey in a cool, dark, and dry pantry in a tightly sealed, glass container to preserve its optimal liquid texture and delicious flavor for years to come. Remember, cloudy or granulated honey is not spoiled; it's simply a sign of its natural purity, and it can be easily restored with a gentle warm water bath.

Learn more about honey and its properties on the National Honey Board website.

Frequently Asked Questions

Does refrigerating honey make it last longer?

No, refrigerating honey does not make it last longer. Honey has an indefinite shelf life when stored correctly at room temperature due to its natural preservative properties. Refrigerating it simply speeds up crystallization.

What is the best way to store raw honey?

Store raw honey in a tightly sealed glass container in a cool, dark, and dry place like a pantry or cupboard. Keep it away from direct sunlight and heat-producing appliances.

Is crystallized honey safe to eat?

Yes, absolutely. Crystallized honey is perfectly safe to eat. Crystallization is a natural process that does not mean the honey has spoiled or is of poor quality.

How can I turn crystallized honey back into liquid?

To turn crystallized honey back into liquid, place the jar in a bowl of warm (not boiling) water. Stir gently until the crystals dissolve. This method preserves the honey's natural beneficial compounds.

What happens if honey is stored in the fridge?

Storing honey in the fridge causes it to thicken and crystallize much faster than it would at room temperature, making it difficult to use. It doesn't enhance preservation and can negatively affect the texture.

Can honey absorb flavors from other foods?

Yes, honey is hygroscopic and can absorb odors from its surroundings if not in an airtight container. It's best to store it away from strong-smelling items like garlic or onions to preserve its flavor profile.

How can I tell if my honey has gone bad?

It is very rare for honey to spoil, but if it has been contaminated by moisture, it might ferment. Signs of fermentation include a sour or alcoholic smell, a bubbly or foamy appearance, or a change in taste.