Everything Honey Bee
Sellers of Fresh Adirondack Honey
Different Forms of honey are:
- comb honey
- liquid (extracted) honey
- granulated (creamed) honey
- chunk honey.
Comb honey is honey-filled beeswax comb as stored directly by the bees.
Liquid (extracted) honey is prepared by cutting off the wax cappings and whirling the comb in a honey extractor, where centrifugal force moves the honey out of the cells.
Granulated (creamy) honey is made by blending one part finely granulated honey with nine parts liquid honey. The mixture is stored at about 57 degrees until it becomes firm.
Chunk honey is comb honey in a jar with liquid honey poured around it.
- comb honey
- liquid (extracted) honey
- granulated (creamed) honey
- chunk honey.
Comb honey is honey-filled beeswax comb as stored directly by the bees.
Liquid (extracted) honey is prepared by cutting off the wax cappings and whirling the comb in a honey extractor, where centrifugal force moves the honey out of the cells.
Granulated (creamy) honey is made by blending one part finely granulated honey with nine parts liquid honey. The mixture is stored at about 57 degrees until it becomes firm.
Chunk honey is comb honey in a jar with liquid honey poured around it.
If you wish to reliquefy naturally granulated honey, put the container in a double boiler or some other water bath at about 145 degrees. A microwave also works well. Loosen or remove the container lid and stir the honey once or twice while it is heating. As soon as the granules are dissolved, remove the honey from the heat and let it cool as quickly as possible.
NOTE: Honey that is partially granulated is not going bad!
Both liquid honey and comb honey should be stored properly to maintain their quality. For home use, store in a dry location at 70 - 75 degrees. Make sure the cap is on tight because honey tends to absorb moisture, which can lower it's quality. For very long term, granulation free storage, keep sealed and in a freezer. Granulated or creamy honeys should kept at room temperature.
Probably the most asked question and one of the most difficult to answer is "what is raw & unprocessed, organic, unheated, or uncooked honey and is it best for me"? We feel that these terms are used more to market the product than to benefit the consumer.
NOTE: Honey that is partially granulated is not going bad!
Both liquid honey and comb honey should be stored properly to maintain their quality. For home use, store in a dry location at 70 - 75 degrees. Make sure the cap is on tight because honey tends to absorb moisture, which can lower it's quality. For very long term, granulation free storage, keep sealed and in a freezer. Granulated or creamy honeys should kept at room temperature.
Probably the most asked question and one of the most difficult to answer is "what is raw & unprocessed, organic, unheated, or uncooked honey and is it best for me"? We feel that these terms are used more to market the product than to benefit the consumer.
The facts are:
1. All honeys in containers are processed to some extent -- comb honey is the ONLY unprocessed honey.
2. LESS PROCESSED honeys (no heat applied) have more taste but can be susceptible to fermentation from sugar-tolerant yeasts which are always present in honey.
3. High temperatures used during processing (over 160 degrees) with filtration, tend to reduce granulation and help improve the looks of the products, however, natural enzymes are eliminated.
4. Straining or filtering IS NECESSARY (many different systems are in use) to present honey at it's best. Partially granulated honey on a shelf, sells very poorly.
5. Organic is a term that should not be used at all. Bees are nature's creatures and can not be controlled totally by beekeepers.
6. Just find a honey that looks and tastes good to you and enjoy!
Why Honey Instead of Sugar?
1. All honeys in containers are processed to some extent -- comb honey is the ONLY unprocessed honey.
2. LESS PROCESSED honeys (no heat applied) have more taste but can be susceptible to fermentation from sugar-tolerant yeasts which are always present in honey.
3. High temperatures used during processing (over 160 degrees) with filtration, tend to reduce granulation and help improve the looks of the products, however, natural enzymes are eliminated.
4. Straining or filtering IS NECESSARY (many different systems are in use) to present honey at it's best. Partially granulated honey on a shelf, sells very poorly.
5. Organic is a term that should not be used at all. Bees are nature's creatures and can not be controlled totally by beekeepers.
6. Just find a honey that looks and tastes good to you and enjoy!
Why Honey Instead of Sugar?
Honey has many unique flavors and is rich in history! It can be used in diverse ways from baked goods to a topping for cereal to a glaze for meat to a sweetener for tea. Honey is derived from the nectar of flowers and, unlike refined sugar, consists of various sugars which enter the blood stream at different times. It therefore has less effect on blood sugar levels than refined sugar.
When substituting honey for sugar in a recipe, begin by substituting honey for up to half of the sugar called for and reduce the amount of liquid in the recipe by 1/4 cup for each cup of honey added (note: because honey has more sweetening power than sugar, a reduced quantity of honey may be appropriate - adjust per your taste). Recipes containing honey need to be beaten longer and more vigorously than sugar recipes, and when baking with honey, add 1/2 teaspoon baking soda for each cup of honey used and lower the temperature by 25 degrees.
Honey batter becomes crisp and browns faster than sugar batter. The floral source of the honey should be considered when cooking with honey since honey will impart some of it's flavor (darker, stronger honeys will allow more of a honey taste to come through in your finished product). Honey will provide a firmer, heavier texture.
Honey bees are vital to agriculture and the world's food supply. While gathering nectar to produce honey, bees are transferring pollen. The USDA estimates that one third of the food supply benefits from honeybee pollination.
When substituting honey for sugar in a recipe, begin by substituting honey for up to half of the sugar called for and reduce the amount of liquid in the recipe by 1/4 cup for each cup of honey added (note: because honey has more sweetening power than sugar, a reduced quantity of honey may be appropriate - adjust per your taste). Recipes containing honey need to be beaten longer and more vigorously than sugar recipes, and when baking with honey, add 1/2 teaspoon baking soda for each cup of honey used and lower the temperature by 25 degrees.
Honey batter becomes crisp and browns faster than sugar batter. The floral source of the honey should be considered when cooking with honey since honey will impart some of it's flavor (darker, stronger honeys will allow more of a honey taste to come through in your finished product). Honey will provide a firmer, heavier texture.
Honey bees are vital to agriculture and the world's food supply. While gathering nectar to produce honey, bees are transferring pollen. The USDA estimates that one third of the food supply benefits from honeybee pollination.
| Acacia | Pale yellow with a delicate taste from China and California. |
| Alfalfa | Popular in Utah, Nevada and other Rocky Mountain states; mild, near-white, good body, good for table honey, often diluted with other honeys. |
| Alsike Clover | Often used for surplus honey in northern states; mild, light-colored, often mixed with honey from white clover. |
| Basswood or Linden | Extra-white, with a slight bite when pure, often mixed with clover honey. |
| Black Locust | Extra-white, high quality honey. |
| Black Mangrove | A Florida favorite, light with a thin body, slightly brackish taste. |
| Black Sage or Ball Sage | Best honey plant in California; distinctive flavor. |
| Blackberry | Reddish-brown or near-white in color; a bit more flavorful than clover honey. |
| Buckbush | Called Coralberry in the eastern U.S.; light-amber color with good flavor. |
| Buckwheat | Purple to black in color; pronounced flavor; prized by food manufacturers. |
| Catsclaw | Popular in the southwest U.S.; white in color. |
| Clover, Sweet | Clover yields massive amounts of nectar popular with beekeepers as a source; white in color and mild in flavor. |
| Clover, White | Most-used east of the Mississippi; color is white to extra-light amber with a mild, delicious flavor. |
| Cotton | Used mostly in Texas now; light in color with a mild flavor. |
| Dandelion | Honey is yellow with a strong flavor. |
| Eucalyptus | Varies in color and flavor but is overall bold with a slightly medicinal aftertaste. |
| Fireweed | Light in color and mild in flavor. |
| Gallberry | A Southern U.S. favorite; light amber with a pleasant aromatic flavor; does not crystallize making it a good candidate for chunk honey. |
| Goldenrod | Popular in Northern U.S. and Eastern Canada; yellow with a rich flavor. |
| Horsemint | White to light-amber with a minty flavor; may have a strong odor. |
| Maple | Light amber to slightly darker; good flavor. |
| Mesquite | Light amber to white; usually mixed with others. |
| Orange and Citrus | A major source; white in color, mild flavor with delicate citrus blossom aroma. |
| Raspberry | White with a delicious flavor. |
| Saw Palmetto | Often considered the best in Florida; rich yellow in color. |
| Sourwood | Considered the most delicious in the eastern states; water-white with a mild, delicious flavor; sold mostly as comb honey or chunk comb honey. |
| Spanish Needles | Golden yellow with a pronounced flavor; can be mixed with white clover honey to obtain a mild, golden-tinted honey. |
| Sumac | Light amber with an excellent flavor. |
| Sweet Pepper Bush | Light yellow with a mild flavor and aroma of the bloom; marketed under the scientific name of Clethra. |
| Tulip Poplar | Red-amber with good flavor. |
| Tupelo | Popular in Georgia and Florida; light amber with a mild flavor and heavy body, does not granulate. |
| Vetch | Water-white, mild; wide selection of flavors, colors, and textures. |
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