The answer might surprise you...
Archaeologists found edible honey in Egyptian tombs. Properly stored honey never spoils.
Crystallized honey is perfectly safe. It's a natural process that actually proves your honey is real.
Low moisture (< 18%), acidic pH (~3.9), and natural hydrogen peroxide make honey inhospitable to bacteria.
Fermentation (bubbling, sour smell) only happens if moisture gets in. Keep lids tight and use dry spoons.
Room temperature, sealed glass jar, away from sunlight. Never refrigerate — it accelerates crystallization.