I crushed and strained another foundationless frame of honey last night. I cut and packaged some raw honey comb too. First I cut the comb from the frame:
Then I used a small Mason jar like a cookie cutter to cut out round pieces of comb (not the cleanest way to cut honey comb — though my hands and everything else were clean):
I managed to cut out a dozen round pieces from a single medium frame of honey (approximately 120g each, a little over 4 oz):
Proper cut comb should be drained overnight and packaged dry, but there’s nothing proper about anything I’m doing. I’m having fun.
That was last night. I dug into the raw honey comb this morning:
And had it on toast:
I spread the cut honey comb over buttered toast, beeswax and all. You don’t notice the wax when it’s eaten with toast, crackers or other food. The butter and honey combo on thick homemade whole wheat toast is incredibly delicious. I bottled about 1.3 litres of honey into small jars later on. These are sample sized jars (125ml).
(As usual, the lighting conditions in my kitchen aren’t the greatest. The honey in real life is golden, and it glows.) I scraped the left over honey into these small 75g (2.5 oz) containers. (I bought all the containers from a cash & carry wholesale store. They were cheap, though the Mason jar aren’t.)
I use a nylon paint strainer to filter the wax from the honey. I could use various micron filters to produce ultra clear honey. I could even heat the honey to prevent crystallization. But none of that improves the flavour or aroma of the honey. It might even detract from the beneficial properties of the honey. Either way, I like the rawness of honey, especially the cut comb — I’ve never tasted anything so delicious. I freeze the honey for 24 hours, which doesn’t affect the honey in any way, but that’s it. I am hooked on the honey as natural as it can be.
I plan to give away all this honey.