Floating bubbles

[limyw]

I pastuerise extracted honey at 60 deg C for 30 minutes. But found thick layer of bubble formed on top layer. Are they water? How to prevent it to be formed?

Also it is impossible to heat up honey immediately up to 60C, but temp increase gradually. Should the 30 minutes count from when start heating, or from the point where temp hit 60C?  

Hoping for ideas.

[Kris^]

I don't pasteurize my honey.  But when pasteurizing sauerkraut or pickles, I start timing when I hit the target temperature.  Same with canning veggies; start timing when the canner gets to the right pressure.  It's the sustained high temperature that kills the organisms.

-- Kris

[Michael Bush]

I never heat my honey.  At all.  Unless I need to recrystalize it after it solidifies and then only enough to liquify it.

But the bubbles are likely to be hydrogen peroxide which is leaving the honey (another reason not to heat it).