Honey!!! How Sweet it is!!!!
It is recommended to have 60 pounds of sugar in any combination. If you choose to store more honey than sugar, then you need to store 67 pounds.
Pure crystalline honey keeps indefinitely. Honey is much sweeter than sugar. You can buy honey in bulk and re-bottle or re-pack it for convince if desired. No special processing is needed, as harmful bacteria cannot live in pure honey. Always mix honey thoroughly with other recipe ingredients before turning mixture into baking pans. This will prevent a too moist and over sweetened layer to collect on the top. Make it a rule to combine honey with the liquid ingredients to assure complete distribution in the mixture.
When using honey in substitution for sugar in standard recipes, Honey may be used measure for measure, in place or sugar. Store honey in containers with tight fitting lids. Always be sure to keep honey covered. When left uncovered, honey picks up other odors and loses it own aroma. Honey will also pick up any moisture if left uncovered, this would alter the texture of it. Honey will get darker as it is stored, so if you plan to store honey it may be better to start out with a light colored honey. Honey will not Freeze! Also Honey that has been diluted with water will ferment. Pure honey becomes granulated as it ages, or if stored at cold temperatures. Granulation is a natural aging process and does NOT affect the honey except color and some flavor.
To bring granulated honey back to liquid form simply place the container of honey in a pan of warm water until the granules disappear. Use caution do not over heat the granulated honey, since too
much heat causes the honey to change color and flavor. It’s easier to de-granulate smaller amounts of honey, and less frustrating too. Most people would advise you to store honey in smaller batches, so if
it does crystallize it would be easier to warm up say a jar of honey to use than a whole bucket.
Remember to use and rotate your honey, just because it can be stored for many, many years, does not mean you should have it and not use it.
Ways to Use HONEY:
Honey Orange Butter
Stir together: 1/2 cup softened butter. 1/2 cup honey and 1 Tablespoon grated orange peel. Honey Caramels Ingredients: 2 cups Honey, 2 cups sugar, 1/2 tsp. salt, 1 cup Carnation evaporated milk, 1/2 cup margarine or butter Cook Sue Bee Honey, sugar and salt rapidly to hard-ball state (250º
F). Stir occasionally. Add Carnation milk and margarine. Cook rapidly to hardball stage again, stirring constantly so mixture doesn't scorch. (This may take 10 to 15 minutes.) Pour into well buttered 9x13 inch pan and cool completely. Once cooled, loosen caramel in pan and place on cutting board. Cut into 1-inch or smaller strips with a very sharp butchers knife. Cut strips into 1-inch squares and place in foil
candy cups or wrap in squares of waxed paper. Store in an airtight container. Makes about 100
pieces of caramel. Recipe from Sue bee honey
Ingredients:6 oz can frozen orange juice, 1 cup milk, 1 cup water,1/2 cup Honey, 1 tsp vanilla,
12 ice cubes. Blend in blender until smooth. Also good after sets and ice melts. Makes about 4 servings.
Recipe from Sue bee honey
Honey Butter Ingredients: 1/2 cup butter, softened, 1/2 cup honey, Directions: Place butter in a small bowl. Gradually add honey, beating constantly, until desired thickness is attained.