There is so much good information. Often the best place to source the information is straight from a business owner. This quote is from honeytraveler.com. You will find some amazing and insightful information.
Scott says:
January 4th, 2013
"I am assuming that the honey you purchased has crystallized and you would like to soften it up to eat. Gently heating it up in very warm water (hot to the touch, not burning – 110 degrees F.) in a loosely sealed jar will prevent a lot of the volatile components of the honey from evaporating. If you don’t actually heat the honey over 95 degrees F., then the enzymes should not be harmed. Even a little higher temp for a short period would be ok, but should be avoided.
The interesting thing is that you won’t have to actually heat the honey every time you use it—assuming you eat it within a few days. When you heat the honey, you are not melting it. It will not harden up again when it cools. You are actually decrystalling the honey, not melting it. It will take some time to actually recrystallize, sometimes quite a while. Stored at around 70 degrees F. will keep it liquid longest.
Nevertheless, if you had a large amount of honey, then you might want to separate out a smaller amount just to make handling easier. I have so many honeys I eat them very slowly, so I store my rarer honeys in the freezer to keep the longest and then take out what I want to use. The everyday honeys sit on the counter for quick access! "
Starlite got a reaction from NeedleinA in Crystallized Honey? - Food Storage suggestion