Honey is known for having a nearly infinite shelf life due to its acidic pH and low water content, making it inhospitable to bacteria.
When bees process honey, their stomach enzymes break down nectar, producing gluconic acid and hydrogen peroxide—both of which contribute to honey's antimicrobial properties.
Crystallization can occur over time, but it's safe to eat and reversible. Storing honey in the freezer prevents crystallization and helps retain its quality.
When freezing honey, it is important to use a clean glass jar with a tight lid or an ice cube tray to maintain its texture.
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