Canning will not keep honey from crystalizing, heating, (over 100 deg.) is not recommended , and sealing is not necessary. Honey will ferment if the moisture content is too high, but it will not spoil unless the moisture content is above 17%. If crystals form, heat it to 98 - 100 deg. and they will go away.
THANK YOU for stating this!
Honey is the wonderful of all foods, but pastuerization kills so much of these wonderful qualities.
In years past (we have been kept by honeybees for a decade), we've extracted honey that wasn't fully capped and have eaten fermented honey (not bad, just a slight tang) but still better than store bought, dead honey.
Eating crystalized honey is a treat all its own! Honey is water soluable, so if you are using it in a recipe where you are introducing water, there is no need to un-crystalize it.
One of the great benefits of honey, that many are not aware of, is its antibiotic capabilities. It is most wonderful on scrapes and shallow scratches, as well as burns.
I endured 3rd burns on my left arm (from wrist to elbow) last fall while pressure canning pasta sauce. Thankfully, the skin was still attached. After soaking in cold aloe vera juice & ice for 4 hours, I treated it for 2 weeks with our honey.** I have a couple of pink spots on my wrists where the sauce caught in my watch band and the skin was removed, but the rest of my arm show absolutely no difference than what it was prior to the burn.
** NOTE: I have a very good friend who is a doctor. I told her what happened, sent her pictures and told her of my treatment. She knows my capabilities of 'doctoring' and told me what to look for and approved my methods. I sent her pictures every few days so she could monitor my progress. I do NOT recommend this to anyone unless they have good doctoring skills and have a good friend who is an MD!!