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Storing Honey Properly

Honey keeps for years when it stays sealed, dry and away from heat. Here is where to keep it, what to keep it in, and what to do when it sets.

Last updated: October 2026

Quick Answer

Store honey in an airtight glass jar at room temperature, 64-75°F (18-24°C), which is the National Honey Board's range. Skip the refrigerator: cool storage between 35 and 60°F hastens crystallization. Keep it away from long heat above 85°F, which darkens it. If it crystallizes, warm the jar in water no hotter than 110°F. Use dry spoons, because added moisture can lead to fermentation.

Collection of honey jars of various ages on rustic wooden shelf

Why Does Honey Keep So Long?

Honey keeps because it has too little free water for most microbes to grow (water activity 0.5-0.6 at 16-18.3% moisture), it is acidic (average pH 3.9), and its enzyme glucose oxidase produces hydrogen peroxide.

0.5-0.6

Low Water Activity
At 16-18.3% moisture, too little free water for most microbes to grow

pH 3.9

Acidic
Average pH; typical range 3.4 to 6.1

H₂O₂

Hydrogen Peroxide
Produced by the enzyme glucose oxidase

Figures from the National Honey Board reference guide. Low water activity stops growth; it does not make honey sterile. Sugar-tolerant yeasts can still ferment honey that takes on water, and bacterial spores can be present.

What Are the Best Conditions for Storing Honey?

Store honey in a sealed container at room temperature, 64-75°F (18-24°C), and keep moisture and sustained heat out. Sealed honey at room temperature keeps for years.

That temperature range is the National Honey Board's recommendation.

Store sealed at room temperature: 64-75°F (18-24°C)
Cooler storage (35-60°F) hastens crystallization, so skip the refrigerator
Long storage above 85°F darkens honey and changes its flavor: keep it away from the stove and sunny windows
A closed cupboard or pantry is ideal
Close the lid after every use

What Container Should You Store Honey In?

Store honey in any clean, airtight, food-grade container; a glass jar is the easiest because it is non-reactive and easy to rewarm.

A tight seal matters more than the material, because honey absorbs moisture from the air.

Glass jars are ideal: non-reactive, airtight and easy to rewarm in a water bath
Food-grade plastic works but may absorb odors over time
Stainless steel is fine: the National Honey Board recommends airtight stainless steel drums for long-term bulk storage
Honey is acidic (average pH 3.9), so avoid unlined containers of reactive metals
Wide-mouth jars make scooping easier once honey sets

Properly stored honey in glass mason jars arranged on a rustic wooden pantry shelf with warm ambient lighting

Why Does Honey Crystallize?

Honey crystallizes because it holds more sugar than its water can keep dissolved, so glucose slowly comes out as crystals. It is a natural change, not spoilage, and crystallized honey is safe to eat.

The National Honey Board describes crystallization as a natural change. Crystals alone do not prove a honey is pure or raw.

Most raw honey crystallizes eventually
Honey high in glucose crystallizes faster (clover honey, alfalfa)
Honey high in fructose stays liquid longer (acacia honey, tupelo honey)
Crystallized honey is safe to eat
Many people prefer the spreadable texture of crystallized honey

How Do You Decrystallize Honey?

To decrystallize honey, set the jar in warm water no hotter than 110°F (43°C) and stir occasionally until the crystals dissolve, which takes 30 minutes to an hour depending on the amount.

Low heat brings honey back to liquid without darkening it or changing its flavor. Full method: How to Decrystallize Honey.

Set the jar in warm water no hotter than 110°F (43°C)
Stir occasionally as the crystals dissolve
Avoid the microwave for honey you are not cooking with: it heats unevenly
Never boil honey or put the jar over direct heat
Expect 30 minutes to an hour depending on the amount

Crystallized honey jar in a warm water bath being gently decrystallized beside a jar of clear liquid honey

What Storage Mistakes Should You Avoid?

Do not refrigerate honey (35-60°F hastens crystallization), do not use wet spoons or leave the lid open (added moisture invites fermentation), and do not store it above 85°F for long periods (it darkens and its flavor changes).

Refrigerating honey

Cool storage between 35 and 60°F hastens crystallization and makes honey hard to pour

Using wet spoons

Added water raises the moisture content, and wetter honey is more likely to ferment

Leaving lids open

Honey absorbs moisture from the air, which raises the risk of fermentation

Storing honey somewhere hot

Long storage above 85°F darkens honey and changes its flavor

Printable Storage Cheat Sheet

A one-page quick-reference card with temperatures, shelf life, do's and don'ts, and troubleshooting tips.

Print It Free

Related Storage & Quality Guides

Does Honey Ever Go Bad?How to Decrystallize Honey Crystallization Timeline by Variety Real vs. Fake Honey: 6 Tests Honey Quality & Grading Types of Honey Explained

Frequently Asked Questions

Does honey need to be refrigerated?

No. The National Honey Board recommends a sealed container at room temperature, 64-75°F (18-24°C). Cooler storage between 35 and 60°F hastens crystallization and makes honey hard to pour.

Why does honey crystallize?

Honey is a supersaturated sugar solution, so glucose slowly comes out as crystals. It is a natural change, not spoilage. Honeys high in glucose like clover honey and wildflower honey crystallize faster, while those high in fructose like acacia honey and tupelo honey stay liquid longer.

How do you decrystallize honey?

Set the jar in warm water no hotter than 110°F (43°C) and stir occasionally until the crystals dissolve. Avoid boiling water, direct heat and the microwave, which heat honey unevenly and can darken it. Step-by-step: How to Decrystallize Honey.

What is the best container for storing honey?

A glass jar with an airtight lid is the easiest choice: glass is non-reactive and easy to rewarm. Food-grade plastic and stainless steel also work; the National Honey Board recommends airtight stainless steel drums for long-term bulk storage. The seal matters most, because honey absorbs moisture from the air.

Which honey varieties are best for long-term storage?

All honey stores well sealed at room temperature; the choice is about texture. Acacia honey, tupelo honey and sage honey stay liquid longest because they are high in fructose. Clover honey and wildflower honey crystallize faster but keep just as well, and crystallized honey is safe to eat. The real risks in storage are moisture, which can lead to fermentation, and long periods above 85°F, which darken honey.

Can an old jar of honey be given to a baby?

No. The CDC (April 14, 2026) says not to give honey to a child younger than 12 months, including honey added to food, water or formula, because of infant botulism. How long or how well a jar has been stored does not change that.

Sources and Updates

Updated October 20, 2026: Changed the recommended storage range from 50-70°F to the National Honey Board's 64-75°F (cooler storage hastens crystallization); corrected the container advice (stainless steel is fine); replaced 'too dry for bacteria or yeast to survive' with water-activity figures and their limits; removed an uncited Egyptian-tomb claim and storage health claims; added the CDC's April 2026 under-12-months rule.

RHG

Edited by Sam French · Raw Honey Guide Editorial Team

Source reviewed against primary literature and official guidance where available. Health content is educational, not medical advice, and does not replace a licensed clinician.

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