14 Foods You Should Preserve in Honey

Honey has remarkable food preservation properties. In fact, archaeologists found a sealed clay jar of honey in an ancient Egyptian tomb. They opened the jar and the honey had not spoiled and after testing was found to be food safe. Further testing determined the jar was 3,000 years old.

Why is Honey so Effective as a Food Preservative?

Honey has a combination of unique properties that give it significant antimicrobial properties.

For one it has a pH between 3 and 4.5. That means it’s highly acidic, which creates a hostile environment for microbes and even the spores that cause mold.
It also has a high glucose content that absorbs moisture, which bacteria and mold need to survive.
It also has a surprisingly high amount of hydrogen peroxide from the enzymes the bees use to create honey.

These characteristics exceed the number of preservation characteristics in common pickling ingredients like vinegar, salt and sugar. As a result, honey is one of the best choices for food preservation.

What Can be Preserved in Honey?

The answer is just about anything, but there’s a catch.

Foods that are highly acidic like fruits can be preserved in a jar filled with nothing but honey.
Vegetables, which are more alkaline, require a 50/50 mix of honey and vinegar to increase the acidity.
Meats, being both alkaline and fatty, need to be cooked and coated with honey, extending their shelf life for a few days at room temperature and longer if refrigerated or frozen.

We’ll go down a list of the best foods that have been historically preserved in honey and some basic ideas about to preserve the foods. What is important to remember is that in spite of honey’s remarkable properties, it’s not magic. Fundamental food processing techniques still need to be applied, as well as proper packaging and storage.

Related: When Does Honey Go Bad?

Fruits in Honey

You can preserve lots of fruits in a mason jar. First, peel any fruit with a skin and slice it into wedges. For oranges, peel them and separate them into individual wedges before preserving them. Usually, place the wedges in a mason jar first, then pour honey over the top, leaving ½ inch of headspace. Finally, seal the jars and process them in a water bath for 15 minutes.

Pears:

All varieties of pears can be preserved in mason jars, but Bartlett pears are especially popular because of their tender, juicy flesh that softens during preservation. If you prefer firmer pears, varieties like Anjou or Bosc will hold their shape better and offer a slightly different texture. Consider slicing the pears or leaving them whole depending on your preference. Make sure to remove the core and seeds to avoid bitterness. Lightly blanching the pears before packing them into jars can help preserve their color and texture.

Oranges:

Oranges, including tangerines, navels, and blood oranges, are excellent candidates for honey preservation. When working with oranges, make sure to remove the peel thoroughly, as any leftover rind can affect the flavor and texture. Once peeled, separate them into wedges and remove any seeds. Blood oranges can provide a beautiful color and slightly tangy flavor, while navels offer a more classic sweet orange taste. For a variation, try using mandarins or clementines for a sweeter, smaller option. These fruits hold up well in honey and are great for a refreshing treat later on.

Strawberries:

When preserving strawberries, choose smaller berries to pack whole, while larger berries should be sliced into halves or quarters. Be sure to wash the strawberries thoroughly and remove the green tops before packing them in jars. Strawberries can be a bit delicate, so handle them gently to prevent bruising. You might also want to consider gently steaming the strawberries before packing them in jars to help preserve their structure and ensure a better texture after processing. Adding a few whole mint leaves or lemon zest during the preservation process can bring a unique twist to the flavor of the strawberries.

Peaches:

Peaches should be peeled and cut into wedges or slices before being packed in mason jars. Yellow peaches are often preferred for their sweet, rich flavor, but white peaches can also be used for a more delicate, floral taste. Nectarines, with their smooth skin, can be preserved similarly to peaches if you prefer not to peel them. If your peaches are very ripe, they may soften during preservation, so you might want to blanch them first to maintain a firmer texture. You can also experiment with adding a small amount of vanilla or cinnamon to the honey syrup for added depth of flavor.

Related: How to Can Peaches

Cherries:

When preserving cherries, the pits must be removed first. Sweet cherries like Bing or Rainier are perfect for this method, offering a juicy and sweet flavor. Tart cherries, on the other hand, will give your preserved fruit a bit more acidity, which could balance the sweetness of the honey. After pitting the cherries, you can leave them whole or cut them in half for easier packing. If you prefer, you could also blanch the cherries briefly before packing them into jars to help preserve their texture. Adding a sprig of thyme or a few cloves during the preservation process can impart an interesting flavor note to the cherries.

Pineapple

Pineapple is an excellent fruit for preserving in honey, as it soaks up the sweetness while retaining its tropical flavor. Peel and slice the pineapple into wedges or chunks, making sure to remove the tough core. Pineapple can be packed tightly into mason jars, and then covered with honey, leaving ½ inch of headspace. The honey helps preserve the pineapple’s sweetness, while its natural acidity balances the richness of the honey. For added flavor, try a pinch of cinnamon or a few mint leaves. Pineapple preserved in honey makes for a refreshing treat that can last for months when stored properly.

Here’s a secret: when you combine honey with powerful ingredients like pineapple, turmeric and apple cider vinegar, you get a natural remedy that can boost your immune system and help fight infections.

There’s one secret ingredient that takes this recipe to the next level, turning it into an all-natural powerhouse for your health. This unique combo can help you stay healthy and keep you feeling your best.

Curious about it? It’s the key to a recipe I found called Nature’s Amoxicillin —a powerhouse mix that can reduce inflammation, support digestion and strengthen your body’s defenses. Want to know what makes this remedy so effective? You can get the full recipe (and the secret ingredient!) in Nicole Apelian’s book, which contains more than 200 natural remedies that need no more than simple, everyday ingredients we all have in our kitchens.

Vegetables in Honey

Root vegetables are typically the type of vegetable preserved in honey. As we mentioned, the honey needs to be diluted with vinegar in a 50/50 combination. To do this, boil the vinegar, then stir in the honey until blended.

Pour the mixture over the vegetables in mason jars, leaving ½ inch of headspace.

Carrots:

Start by peeling the carrots and cutting them into 2-to-3-inch spears, each about ¼ inch thick. Boil the carrot spears for 2 minutes to soften them slightly, then shock them in ice water for 30 seconds to stop the cooking process. Once they’ve cooled, let them dry on paper towels before packing them into sterilized mason jars. Pour the boiling 50/50 vinegar and honey mixture over the carrots, leaving ½ inch of headspace. Finally, process the jars in a hot water bath for 15 minutes to seal them and preserve the carrots.

Garlic:

Peel the garlic cloves and drop them directly into the mason jars. After packing the cloves into the jars, pour the hot 50/50 vinegar and honey mixture over the garlic until it’s fully covered. Seal the jars and process them in a hot water bath for 15 minutes. This method allows the garlic to absorb the honey’s sweetness while maintaining its strong flavor, making it a great addition to dishes.

But did you know that adding garlic to honey is not only a great preservation method, but also one of nature’s most powerful remedies? This simple combo isn’t just for flavor—it’s a natural powerhouse for boosting your immune system, fighting infections, soothing sore throats, and even helping lower high blood pressure. The magic happens when garlic’s potent healing properties meet honey’s antibacterial and soothing qualities, creating a remedy that’s been used for centuries. You can find the details about it here.

Beets:

To prepare beets, start by peeling them and slicing them into rounds. Blanch the beet slices in boiling water for 2 minutes to soften them, then shock them in ice water for 30 seconds. After the beets have cooled, pack them into mason jars and top them with the boiling 50/50 vinegar and honey mixture. Seal the jars and process them in a hot water bath for 15 minutes. This helps preserve the vibrant color and earthy flavor of the beets, which pair beautifully with the sweet honey.

Radishes:

Clean the radishes by washing them and trimming off the tops and roots. Slice them into rounds, then pack them into sterilized mason jars. Pour the hot 50/50 vinegar and honey mixture over the radishes, leaving ½ inch of headspace. Seal the jars and process them in a hot water bath for 15 minutes. The sweet and tangy mix will complement the crisp, peppery flavor of the radishes, giving them a unique taste when preserved.

Cucumber:

Peel the cucumbers and slice them into rounds. Place the slices into sterilized mason jars, then pour the hot 50/50 vinegar and honey mixture over them. Leave ½ inch of headspace at the top of the jar and seal it. Process the jars in a hot water bath for 10 minutes. The honey and vinegar mixture works well to preserve the cucumber’s crispness while infusing it with a subtle sweetness.

Meats and Fish in Honey

Things get a little different here. Honey is used to preserve meats, but the preservation time is usually measured in days and weeks rather than years. First, cook the meat or fish by roasting or baking. Then, coat it with honey and wrap it in plastic wrap or seal it in a container.

The Amish have an interesting twist on this, though. They’ve figured out how to make honey keep meat fresh for much longer than just a few weeks. It’s a method passed down through generations, and it’s much more effective than you might think. Curious about how it works? It’s a surprising twist on preserving that’s both simple and clever, and you can learn all about it from here.

Ham:

Start by glazing the ham with honey and baking it according to its size. Once the ham has cooled, glaze it a second time with honey, then wrap it tightly. While honey helps extend its shelf life, refrigeration is still necessary to prevent spoilage. The honey acts as a natural preservative, but without refrigeration, the ham won’t last as long.

Beef:

Known as the ancient recipe “Rukuri,” this method involves cutting beef into pieces, roasting it, and then dipping it into honey. Once coated, seal the beef pieces in mason jars. They will stay fresh for up to three months without refrigeration, thanks to the honey’s preserving qualities. This method combines the flavors of slow-roasted beef with the natural sweetness of honey, creating a delicious and long-lasting preserved food.

Salmon:

To preserve salmon, filet it into a slab, keeping the skin on. Salt the flesh side, then broil the salmon for 5 minutes per side. After broiling, let the salmon cool before glazing both sides with honey. Wrap the glazed salmon in plastic wrap or place it in a long plastic container. This method allows the salmon to last for up to one month without refrigeration, and up to three months when stored in the fridge. The honey enhances the flavor while extending its shelf life, making it a great preserved fish option for longer storage.

About Shelf-Life

Like we mentioned before, honey is an excellent preservative, but you should always follow proper food processing and storage practices. Store fruits and vegetables in mason jars in a cool, dark place away from sunlight. Keep meat and fish refrigerated for the best results.

Shelf-life of processed fruits and vegetables can go up to 3 years but take a good look if they’ve in storage for a long time. Meat and fish should be refrigerated if possible and good for up to 3 months and a week or two without refrigeration. It’s always wise to play it safe anytime you home-process and preserve food, but it’s reassuring to know that honey can make such a difference.

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