Honey remains safe to eat almost indefinitely, as long as you do not allow it to absorb moisture. Honey has been retrieved from storage jars in the pyramids of Egypt that was still edible. The high sugar concentration of honey makes it impossible for microbes to survive or reproduce.
Honey is a super-saturated solution of sugars. With a moisture content of less than 18.4%, it is hygroscopic … it will attempt to absorb water at every opportunity, including water vapor from the air. Therefore, it is very important that you store honey in an air-tight jar. If you store your honey in a glass jar with a hole cut for a dipper, it is recommended that you cover the hole with plastic wrap or another air-tight wrap when it is not in use. This will protect your honey from absorbing moisture which can let your honey go bad over time.
All honey will crystallize, and this is not a sign that the honey is bad. Because we do not heat or filter raw honey, it may begin to crystallize within months of purchase. Crystallized honey is perfectly good to eat … you can spread it on toast or waffles and it is just as delicious with some texture. However, it can also be reconstituted to liquid form very easily.
To Liquify Crystallized Honey
Heat a pan of water to 150°F (65°C). Remove the pan from heat. Place the container in the pan until it liquifies. Do not heat honey in the microwave or place the jar directly on the stove or in direct contact with a pan on the burner.
Store honey in a cool dry place, ideally away from sunlight. Room temperature is fine.
An airtight container is the most important part of caring for your honey.
Do not refrigerate honey. Refrigeration temperatures will accelerate crystallization.
Honey may be frozen to as low as 0°F without causing crystallization. The honey will not freeze solid at that temperature.