Unpasteurized organic honey
Harvested at the end of July
Never pasteurized, classic honey is cold extracted, filtered and liquefied at low temperature in order to preserve the aromas and properties of honey while benefiting from its liquid texture.
The texture of classic honey is dependent on an entirely natural phenomenon: crystallization. At the time of potting, all the honeys are liquid. Over time, crystals develop which change their texture. In order to give it its liquid texture, classic honey is slightly heated at low temperature, but never pasteurized. It will therefore crystallize in the more or less near future, crystallization being a natural phenomenon in all unpasteurized honeys.
Above all, do not think that crystallized honey is wasted! With a little stirring, it still blends very well with other ingredients. In order to liquefy honey, it must be gently heated in a water bath. It is important to never heat honey in the microwave. Warning! The water in the pot should not boil, but simmer slightly.
Dominant flowers: white clover, cruciferous, raspberry
Secondary flowers: lime blossom, white sweet clover
* The color, taste and texture of honey may vary from harvest year to harvest year. The photo is for illustrative purposes only.
Organic honey certified by Québec Vrai
Honey can be stored infinitely! We recommend that you consume it within 2 years of harvest. Like any food, honey is a commodity whose nutrients it is essential to preserve. Keep your jar of honey in a cupboard, protected from light, even if it has been opened. Since honey has natural antibiotics, it is a very stable food. After a while it may have transformations (phase transformations). If it was liquid, honey can become more solid. The appearance will change, the taste may change. We will therefore no longer have the same taste with a honey that has been opened for a very long time, however it is still “edible.”