By now you all have probably figured out that Julie is the “healthy” one and I like treats. So whatever your style is you should be able to resonate with one or the other of us 😉 Well storing honey in our food storage gives Julie a healthy option as a replacement for white sugar, and gives Jodi a delicious option for making yummy treats! It’s a win-win for us on the food storage front.
How much honey should I store
According to most food storage calculators it is recommended to store 60 pounds total of sugars/sweeteners per year per adult. Our calculator uses the common recommendation of just 3 pounds of honey per person. However, we both use honey in our basic bread recipes so we have chosen to store a little bit more than that. Some people feel that for health reasons they would rather store more honey than refined white sugar so obviously they would also up their honey storage amount. As you start using your food storage more and baking a lot from scratch you may find that you prefer to cook with honey and thus want to up your own storage amount as well.
What are the different types of honey
Raw – Unheated honey that has been removed from the comb. It may contain bits of wax, insect parts and other small debris. Raw honey contains small amounts of vitamins and minerals that are not in white sugar.
Filtered – Raw honey that has been warmed slightly to make it easier to filter out small particles and impurities. Filtered honey is almost the same as raw, just a little cleaner. Most of the small amounts of nutrients remain.
Liquid – Honey that has been heated to higher temperatures to allow for easier filtering and to kill any microorganisms. Usually lighter in color, this form is milder in flavor, resists crystallization and is generally clearer than raw honey. Much of the trace amounts of vitamins are lost in this processing.
Crystallized or Spun – This honey has had some of its moisture content removed to make a creamy, spread. It is the most processed form of honey.
How do I replace honey for sugar in a recipe?*
To bake with Honey:
Use pure raw honey for up to half of the sugar in the recipe
For each cup of honey used: reduce the liquid by 1/2 cup
Add 1/2 teaspoon baking soda
Reduce oven temperature by 25 degrees
To cook with honey:
For sauces, marinades, and salad dressings substitute pure honey for up to half the sugar in the recipe.
1 cup of sugar =1/3 to 1/2 cup honey. (If it is a stronger honey you would use 1/3 cup. If it is milder use 1/2 cup)
*Info found at Cox Honeyland website
What are some good food storage recipes using honey?
- Ezekiel Bread
- Best Wheat Bread Recipe
- Honey Whole Wheat Bread
- Blender Wheat Pancakes
- Granola Bars
- Honey Granola (scroll to bottom of post)
Where can I get honey in bulk?
Please note: Prices are current at the time of this posting.
- Emergency Essentials sells honey in a #10 can size for $40.95 which is about 9 pounds of honey.
- Honeyville Grain sells a variety of kinds of honey in a wide range of sizes.
- Rainy Day Foods has grade A honey in 45 lb buckets or 5 lb pails.
- Cox Honeyland sells pure raw honey in lots of different sizes from small containers up to 60 lb buckets.
- Thrive Life sells Honey Crystals which can be used in baking and you won’t have to worry about crystallization. A #10 Can is $16.19.
-Jodi Weiss Schroeder