For the honey bottling, if we have the honey stored in ripeners or drums, it is necessary a progressive heating up to 45 °C, so that it liquefies the honey, and can be packed in containers of small capacity. This recasting, which is advantageous when considering the staggering of the packaging operations, has, on the contrary, all the disadvantages of a new handling and an accentuation of the colour and HMF content. On the other hand, if the intention is to speed up the operation by heating up quickly, there is a risk that part of the honey will pass through a temperature of more than 80 °C. Totally discouraged. Never heat honey over direct heat. Consumers can liquefy their honey in glass jars by heating it lightly in a bain-marie.
Honey is a substance that is non perishable but it may crystallize over time. If you are dealing with honey that has crystallize in your bottling pail, place a pail heater around the pail to de-crystalize the honey. If your honey has crystallized in the jar, use your stove top to create a double boiler with the jar. Do not heat the honey above 120 degrees F.