PREVENTING HONEY FROM CANDYING
Some years ago I accidentally discovered a process by which honey that has once candied can be preserved in the liquid state for a long time.
It is my opinion that it is much the best plan to let all honey candy and then liquify it. Possibly there are some kinds of honey that if treated by the process below given, would not remain in the liquid state only a short time. But for most kinds the treatment will be a success, and preserve it many months.
Several years ago I received some honey in sixty-pound cans that was nearly as hard as sugar. It was melted and put in half-pound bottles. To keep it from candying again before I could dispose of it, the bottles were placed on a shelf over the kitchen stove, where the temperature would rise to 110 degrees during the day and would not go below 60 degrees at night. This same lot of honey stood zero weather for two winters without going back.
The above is the entire process. It is heat for a long time that does the business. Honey in large cans would need to be kept in a high temperature at least a month, but the process will surely prevent it from candying after it is once liquified.
Arrange the details of heating to suit your conditions. Large quantities of honey can be kept in a room well up from the floor, and a good hot fire running for a long time.
Steam heat, if convenient to use, is the proper thing. Small quantities of honey can be treated about as mentioned in my own case.