- Get Our Free Newsletter!
- For more than 130 years, Grit magazine has helped its readers live more prosperously and happily all the while emphasizing the importance of community and a rural lifestyle tradition.
- Subscribe today!
Download this episode (right click and save) Join beekeepers Becky Tipton, Charlotte Brunin, Robert Riley, and Steve Tipton as they discuss the best way to harvest honey from a Langstroth hive. To hear more podcasts from MOTHER EARTH NEWS and Friends, click here.Read more »
Honey is a unique food in that it never spoils. Properly saturated honey should stay safe to eat forever. In fact, one study found “stored honey from Ancient Egypt to be over 3000 years old and still completely edible”. http://www.compoundchem.com/2014/08/21/chemistryofhoney/ So Why Doesn’t Honey Spoil? Honey safely stores for long periods of […]Read more »
All honey that is going to be sold will require a clear and legible label. The first thing that must go on the label on the front of your packaging is the type of honey. For instance, if your bees forage where they will, you simply label the honey as “Wildflower Honey”. If your bees pollinate a particular crop, such as clover, cranberries or the like, then you can label it as so.Read more »
For readers who live in areas of the country with winters as harsh as those in Northeastern Pennsylvania, colony loss is expected in the spring. As we try to grow our apiary from year to year, winter losses are always a disappointing setback. Two years ago we decided to not just replace the hives lost over the winter, but to […]Read more »
When Good Honey Goes Bad…Not bad, really, just crystallized. If you have ever wondered about that jar of honey in your cabinet, you aren’t alone. I’ve been asked by many people if the jar they bought years ago is still good. Happily, I have good news. It definitely is! Almost all unheated, unfiltered honey crystallizes; […]Read more »