Okay, so to prevent fermentation, which appears to be the reason honey isnt used for preservation in most cases, one must control water and temp. The honey jar has to be air tight so it cant draw water out of the air, and kept cold below 50 degrees F. Here's more
About Fermentation and Honey:
The main causes of honey spoilage are fermentation and heat. Fermentation is the production of ethyl alcohol and carbon dioxide by yeast as it grows and feeds on sugar. The ethyl alcohol may then break down into acetic acid (vinegar) and water in the presents of oxygen. The combined flavors of yeast, alcohol and acetic acid make the honey unpalatable. A number of physical changes also occur within the honey changing its physical characteristics as it ferments.
The yeasts responsible for fermentation are endemic throughout our environment. They are present in all honey that has not been pasteurized. The risk of fermentation is dependant on both the moisture content and yeast spore concentration within the honey and on the temperature at which the honey is stored. According to US agriculture handbook number 335 Beekeeping In The United States
"Honey with less than 17.1 percent water will not ferment in a year, irrespective of the yeast count. Between 17.1 and 18 percent moisture, honey with 1000 yeast spores or less per gram will be safe for a year. When moisture is between 18.1 and 19 percent, not more than 10 yeast spores per gram can be present for safe storage. Above 19 percent water, honey can be expected to ferment even with only one spore per gram of honey, a level so low as to be very rare."
"If honey has more than 17 percent moisture and contains a sufficient number of yeast spores, it will ferment. Such honey should be pasteurized, that is, heated sufficiently to kill such organisms."
Since fermentation is also dependant on temperature it is assumed that the above quotes are for storage at room temperature. Moist honey will not ferment when stored below 50 degrees F or above 80 degrees F. Storing honey at temperatures above 80 degrees F to prevent fermentation is not recommended, the high temperature will damage honey in other ways that are equally objectionable. I recommend that consumers store their honey at room temperature if it will be consumed within 3 months. If your container of honey is too large to be consumed within three months then it should be divided into smaller containers and those that are not in use should be stored in the freezer or refrigerator, only the container of honey in use should be stored at room temperature.
Honey is extremely hygroscopic, that means that it will attract and hold water molecules from the surrounding environment. If it is left unsealed it will absorb moisture from the air and start to ferment at the top surface of the honey. This is not as easily identified as in crystallized honey so make sure you keep you honey jar sealed.
Edited by riseabovethought, 27 February 2017 - 02:34 PM.