HONEY AND SUGAR

HONEY AND SUGAR

To substitute honey for sugar in recipes, reduce the liquid by 1/4 cup for each cup of honey used. In baked goods, also add 1/2 tsp. baking soda for each cup of honey used and bake approximately 25 degrees lower.

Honey that can crystallize stores better than honey that cannot since the high sugar concentration prevents fermentation and the growth of microorganisms. For honey to crystallize, the water content must be below 18%. Look for Grade A Pure honey.

If you buy honey in large containers such as five-gallon buckets, pour it into smaller containers to store. It will be easier to liquefy the honey after it crystallizes if it is in smaller containers. Glass jars are preferable to cans since the acid in the honey sometimes interacts with metal in the can and causes a black discoloration.

To liquefy honey, place the open container in a pan of warm water and heat (do not boil) until the honey is completely liquefied. Heating to high temperatures can cause undesirable flavor changes. Leaving any crystals in the honey will cause it to recrystallize faster. Allow to cool before replacing the lid.

HONEY

SUGAR



81% sugar (fructose and glucose)


99.5% sucrose (fructose bonded to glucose)




About 17-20% water


About 1% water



65 calories per tablespoon


45 calories per tablespoon



21 grams per tablespoon


12 grams per tablespoon



Nutritionally small amounts of protein, calcium, phosphorus, iron, potassium, thiamine, riboflavin, niacin, and vitamin C. Raw honey also contains amylase, the sugar digesting enzyme along with pollen which can help reduce allergies. So buy local honey.


Nutritionally insignificant amounts of iron and

potassium



Will darken and flavor will become stronger after time


May start browning but has no taste change



Will eventually crystallize

Remains free from lumps if stored dry

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