Difficult to melt crystals at bottom of jars.

[Dodge]

I have a number of jars that have sugar crystals at the bottom of otherwise clear jars of honey. The jars are labelled and sealed. These crystals are not a layer but enough to be noticeable. Have had them in a warming cabinet for 4 days at 37c. Any other ideas for clearing these otherwise I will send them to customers as they are?

I understand that commercial packers often jar honey and melt it as and when required alongside storing in bulk or am I getting confused?

 

[Penninetrader]

I have a number of jars that have sugar crystals at the bottom of otherwise clear jars of honey. The jars are labelled and sealed. These crystals are not a layer but enough to be noticeable. Have had them in a warming cabinet for 4 days at 37c. Any other ideas for clearing these otherwise I will send them to customers as they are?

I understand that commercial packers often jar honey and melt it as and when required alongside storing in bulk or am I getting confused?

Could it be as simple as turning the jars upside down for a little time in your warmer ?

 

[Erichalfbee]

I have a number of jars that have sugar crystals at the bottom of otherwise clear jars of honey. The jars are labelled and sealed. These crystals are not a layer but enough to be noticeable. Have had them in a warming cabinet for 4 days at 37c. Any other ideas for clearing these otherwise I will send them to customers as they are?

I understand that commercial packers often jar honey and melt it as and when required alongside storing in bulk or am I getting confused?

I know it doesn't help but that's a reason for not labelling jars if you are jarring all the honey up. You can warm a solid jar in an hour in a water bath

 

[RJC]

put them in the oven on a low setting; use an oven thermometer to make sure it doesn't get too hot. I can keep mine at 40, which is enough to melt them, and not scorch the label!

 

[jenkinsbrynmair]

crank the warming cabinet up to 40-50° and put the jars in at the very top for an hour or two - that should clear it

 

[ericbeaumont]

crystals are not a layer but enough to be noticeable

Natural for honey to crystallise and customers are likely to object to the heating of honey, just as they object to pasteurisation and industrial filtration. Send it out as is, and see what they say. I have quite a number of jars in transition and tell the customer that it's 'nature in action'.

https://sheffieldbeekeepers.org.uk/important-temperatures-beekeeping/