For Your Childs Safety
   Honey may contain Clostridium Botulinum spores that can cause infant botulism-a rare but serious disease that affects the nervous system of young babies (under one year of age).  C. botulinum spores are present throughout the environment and may be found in dust, soil, and improperly canned foods.  Adults and children over one year of age are routinely exposed to, but not normally affected by, C. botulinum spores.  For more information please go to http://www.honey.com


Honey Nutrition
Honey is composed primarily of carbohydrates and water, and also contains small amounts of a wide array of vitamins and minerals, including niacin, riboflavin, pantothenic acid, calcium, copper, iron, magnesium, manganese, phosphorus, and zinc.  Of recent interest is the antioxidant content of honey.  Honey contains a variety of flavonoids and phenolic acids which act as antioxidants, scavenging and eliminating free radicals.  Generally, darker honeys have a higher antioxidant content than lighter honeys. 


Storage and Granulation
Honey stored in sealed containers can remain stable for decades and even centuries!  However, honey is susceptible to physical and chemical changes during storage, it tends to darken and lose its aroma and flavor or crystalize.  Crystalization (granulation) is the natural process by which the glucose in honey precipitates out of the liquid honey.  If your honey crystallizes, simply place the honey container in warm water and stir until the crystals dissolve.  Or place the honey in a microwave-safe container with the lid off and microwave, stirring every 30 seconds,until the crystals disolve.  Be careful not to boil or scorth the honey.  Also keep in mind that you can eat the honey in a crystallized form.  Just scoop it out of the jar and spread it on your toast or drop it in your tea.


Baking with Honey
When substituting honey for granulated sugar in recipes, begin by substituting honey for up to half of the sugar called for in the recipe.  With a little experimentation, honey can replace all the sugar in some recipes.  When baking with honey remember the following: 1. Reduce any liquid called for by 1/4cup for each cup of honey used.  2. Add 1/2 teaspoon of baking soda for each cup of honey used.  3. Reduce oven temperature by 25 degrees to prevent over-browning.  When measuring honey, coat the measuring cup with non-stick cooking spray or vegetable oil before adding honey.  The honey will slide right out.