Yes, honey can dry out, but not in the way you might think. Honey doesn't dry out in the same way as a towel or a piece of fruit. Instead, the water content can decrease, and its texture can change due to crystallization. The process is more accurately described as losing moisture or changing consistency rather than "drying out".
Understanding Honey's Moisture Content
Honey's consistency is affected primarily by its moisture content and the type of sugars it contains. Honey with a higher water content is more prone to fermentation. This is why methods exist to reduce the water content, such as using a dehumidifier, though this is primarily done to prevent fermentation rather than to change the honey's texture for consumption. Uncapped honey dries very well with the use of a fan. While the surface might dry, drying honey in a bucket or barrel is very difficult due to its poor diffusion rate.
Crystallization vs. Drying
The most common change in honey's appearance is crystallization. This is a natural process where the glucose in the honey solidifies, resulting in a thicker, sometimes solid texture. All honey will crystallize eventually, although the rate varies depending on factors like the type of honey and its initial moisture content. This is primarily an aesthetic issue, and the honey remains safe to eat. It can be easily reversed by gently warming the honey. This process does not involve drying out the honey but rather a change in the sugars' state.
In summary, while techniques exist to reduce honey's water content, primarily to prevent fermentation, the term "drying out" doesn't accurately reflect the typical changes honey undergoes. Crystallization is a more common change, altering texture but not necessarily the water content significantly.
