Bottling and labelling honey

Bottling and labelling honey

Bottling and labelling honey can be time-consuming, but it can be made much more efficient. Here are some practical tips:

1. Use one size of jar: 454g glass squat jars.
2. Wash new jars in a dishwasher (around 50 at a time).
3. Avoid reclaimed jars unless labels have been removed.
4. A national crown board makes a good tray and holds 25 jars securely.
5. Use a bottling station (an inclined one works well).
6. Weigh every jar as you fill it using electronic kitchen scales.
7. Fill jars consistently within the required weight tolerance.
8. Use new lids (gold plastic lids are common). Do not reuse lids.
9. Hold jars with a cloth when fitting lids to avoid marking.
10. Keep a running count of jars by honey type.
11. Use tamper-evident labels.
12. Write batch numbers clearly using a suitable permanent pen.
13. Keep batch numbering simple and consistent.
14. Maintain a record of batches and honey types.
15. Avoid carrying stock over into the next year where possible.
16. Keep labelling setup efficient (e.g. label roll holder).
17. Order labels in bulk where practical.
18. Apply labels consistently.
19. Use one standard label style.
20. Store jars in stackable boxes.
21. Blue mushroom boxes hold 15 jars and stack well.
22. Store honey in a cool, dry, dark place.
23. Be aware of fermentation risks, especially with heather honey.
24. If supplying shops, ensure proper storage conditions.

Peter McFadden
February 2013