1. Honey is one of the few food low in pesticidal contamination. Contaminated bees die before they reach the hive. Honey is also free of preservatives, artificial flavors, colours and will not mold.
2 .Honey will not freeze, so store it almost anywhere in a solid container with a tight lid.
3.Freezing bread with honey used as a sweetening agent is not advised,since honey deteriorates when frozen. This can cause mushiness upon thawing.
4.Always mix honey thoroughly with other recipe ingredients before turning mixture into baking pans. This will prevent a too moist, over sweetened layer from collecting on the top. Make it a rule to combine honey with theliquid ingredients to assure complete distribution in the mixture.
5.When using honey is substitution for sugar in standard recipes, a general rule is to reduce the amount of another liquid ingredient by 1/2 cup for each cup of honey used to replace sugar.
6.Honey can generally replace 1/2 of the required sugar without changing the proportions of the other ingredients in the recipe.
Honey absorbs and retains moisture, thus retarding the drying out and staling of baked goods.
7.Be sure to keep honey covered. When left uncovered, honey picks up other odors and loses its own aroma. Honey in storage usually gets darker in color and stronger in flavor, but remains useful as ever. So if you plan to store honey it may be better to start out with a light colored honey.
8.Pure honey usually becomes granulated as it ages, or if stored at cold temperatures. Granulation is a natural aging process and does not affect the honey except for color and flavor. To bring granulated
honey back to liquid form, simply place the container of honey in a pan of warm water until the granules disappear.