Joseph's Kitchen HoneyUpdated 2 years ago
100% Raw & Unfiltered Honey
What makes Joseph’s Kitchen Honey different?
Joseph’s Kitchen pure, raw honey remains unprocessed from hive to bottle and perfectly maintains all of the enzymes, amino acids, pollens, vitamins, and trace minerals naturally found in raw honey.
Rich in flavor, amber in color and containing many benefits, our honey is produced by our own bees in clean bountiful fields. The honey is then gently and responsibly harvested at our own rural facility without cooking, pasteurizing, filtering, or adding to the natural goodness found in raw honey.
We never use force filtering, which requires excessive heat and removes the benefits of the natural pollen honey contains. Our honey is naturally fat free, cholesterol free, sodium free, kosher, and gluten free.
Does Honey ever go bad or expire?
Even if honey had been sitting on your shelf for 2,000 years, that honey would still be as good as the day you opened it. In a nutshell, well-stored honey never expires or spoils, even if it’s been previously opened.
Why Honey doesn’t spoil
Honey is antibacterial, which means that you don’t have to worry about anything funky growing in your honey. Honey also has a pH of about 3.26-4.48, which helps to also stave off anything bacteria trying to make a home in your honey.
Honey may change color & texture
While honey never spoils, it may change color (from clear to cloudy) or texture (thicker and grainier) over time. That’s ok! Unless your honey becomes exposed to moisture and ferments (which will be super obvious), it’s safe to consume. Since most of the water in honey interacts with sugars, there’s little “free” water for microbes to multiply in.
Is crystallized Honey safe to eat?
Yes! Glucose granulates (aka crystallizes) more easily than fructose so the rate of granulation depends on the concentration of glucose and fructose in the plants the honey came from. Honey may naturally crystallize since it’s a mixture of glucose, fructose sugars, and water (about 18%). Over time, the glucose and water will eventually separate to create crystals. To prevent crystallization from happening earlier than it naturally would, make sure to keep honey at room temperature and try to store your honey in glass, because it is less porous than plastic. Avoid storing honey in the refrigerator because that actually speeds up the crystallization process.
Crystallization is actually a sign that your honey is raw and unpasteurized! The only reason honey is pasteurized or heated to a certain temperature is to slow the crystallization process, but that actually takes all the good nutrients and vitamins out of your honey. So make sure to get raw honey if you want all the benefits. Whether honey is raw or pasteurized, however, the result is the same: pure honey (unadulterated, no added sweeteners or added glucose) won’t spoil.