Keep it in an airtight container in a cool, dark place at room temperature to preserve its quality and prevent crystallization. Avoid refrigeration and exposure to heat or direct sunlight. Always use clean, dry utensils when dipping into the honey jar. Introducing moisture, crumbs, or other contaminants can cause yeast growth and fermentation. If your honey crystallizes and becomes cloudy or grainy, it is still safe to eat and is often a sign of pure, raw honey. To re-liquefy it, gently warm the sealed jar in a bowl of warm (not boiling) water, stirring occasionally until the crystals dissolve. Avoid the microwave, which can quickly overheat the honey and degrade its properties. Ensure the container is always tightly sealed after each use to prevent moisture absorption from the air, which is the primary cause of spoilage.