Re: [CH] Lost a recipe or Lost my mind?/Honey

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Carol A. Sharpe writes:  >>While fighting to make my way back, I seem to remember someone mentioning dropping habaneros in honey.<<

Carol,

Don't know where the post is, but want to warn that although honey is a good preservative that it doesn't protect against everything.

The below quote is from Dave Green (who knows his honey) http://pollinator.com and snipped from the TomatoMania message board  http://groups.yahoo.com/group/TomatoMania

"Honey osmotic pressure (as long as it is undiluted) breaks down the cell 
membranes of almost all spoilage organisms. I think there are only two 
organisms, both bacteria that can form spores, that can survive in honey. One 
of these is botulism, but then again, botulism spores are everywhere. Honey's 
ability to destroy microbes is one reason it makes such a potent burn and 
wound dressing. It also does not destroy more of the damaged tissue, as do 
many bactericides. 

Note on refrigerator storage: curiously, raw honey will crystallize 
quickly in the refrigerator, but not at all in the freezer. But it's 
perfectly OK to store it at room temperature, as long as it is kept closed, 
so it cannot absorb moisture during humid weather, or used up within a couple 
weeks."


Hope that some of the above is helpful.

John


 


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