Miss "Queen" Bee presents "Honey Highlights"..much ado about honey
- First of all...honey never spoils! Honey has been discovered in the tombs of pharaohs and it is still edible as it was all those centuries ago.
- Bees are the only insect in the world that make food humans can eat.
- To keep honey in its liquid state, store it in a warm, dry location.
- Cool temperatures (<16 degrees celsius) result in granulated honey (also called crystallized).
- BUT NOT TO FEAR..you can return honey to its liquid state simply by warming it. Place the bottle in a pan of warm (NOT HOT) water on the stove. Keep the burner on lowest possible setting, loosen the cap, and patiently wait. Or, remove the cover and place the jar in a microwave and set on medium for 1-2 minutes. Repeat with 2-3 minutes intervals until liquid state is achieved. DO NOT OVERHEAT!
- NEVER OVERHEAT HONEY...the delicate flavours can be damaged. Water bath temperatures should not exceed 100 F (38 degrees C). Extreme care should be taken when heating any glass bottle to avoid cracking the glass, which would occur at temperatures over 120 F (49 degrees C).
- You can freeze honey, and it actually slows down the granulation of liquid honey.
BAKING WITH HONEY
Mild flavoured honey is best for baking or cooking. Add honey to batter in a fine stream, beating constantly. Baked goods containing honey brown more quickly, therefore, the temperature should be reduced by 25°F degrees to prevent over-browning and flavour change. Baked goods also remain fresh and moist for a longer period of time when honey is used, for example, Christmas cakes or fruit loaves.
SUBSTITUTING HONEY FOR SUGAR
Use the same amount of honey and cut the liquid by one quarter, for example:
1 cup sugar + 1 cup milk = 1 cup honey + 3/4 cup milk
Replace sugar with three quarters of honey, for example:
1 cup sugar = 3/4 cup honey
Honey will slide out of measuring cups or spoons if oil is measured first or if the measures are rinsed with hot water.
CANNING WITH HONEY
Mild flavoured honey may be used as a substitute for sugar when canning fruit.
Light Syrup = 1 cup Ontario Honey + 3 cups boiling water
Medium Syrup = 1 cup Ontario Honey + 2 cup boiling water
JAMS AND JELLIES WITH HONEY
HumbleBeez honey may be substituted for sugar in most jam and jelly recipes. If a recipe calls for 4 cups sugar, use 2 cups honey. Cook the jam or jelly slightly longer than time stated in recipe using sugar. When substituting honey, use a commercial liquid or powdered pectin. The consistency of the jam or jelly will be somewhat softer.
Mild flavoured honey is best for baking or cooking. Add honey to batter in a fine stream, beating constantly. Baked goods containing honey brown more quickly, therefore, the temperature should be reduced by 25°F degrees to prevent over-browning and flavour change. Baked goods also remain fresh and moist for a longer period of time when honey is used, for example, Christmas cakes or fruit loaves.
SUBSTITUTING HONEY FOR SUGAR
Use the same amount of honey and cut the liquid by one quarter, for example:
1 cup sugar + 1 cup milk = 1 cup honey + 3/4 cup milk
Replace sugar with three quarters of honey, for example:
1 cup sugar = 3/4 cup honey
Honey will slide out of measuring cups or spoons if oil is measured first or if the measures are rinsed with hot water.
CANNING WITH HONEY
Mild flavoured honey may be used as a substitute for sugar when canning fruit.
Light Syrup = 1 cup Ontario Honey + 3 cups boiling water
Medium Syrup = 1 cup Ontario Honey + 2 cup boiling water
JAMS AND JELLIES WITH HONEY
HumbleBeez honey may be substituted for sugar in most jam and jelly recipes. If a recipe calls for 4 cups sugar, use 2 cups honey. Cook the jam or jelly slightly longer than time stated in recipe using sugar. When substituting honey, use a commercial liquid or powdered pectin. The consistency of the jam or jelly will be somewhat softer.