Start strong. This compact guide moves fresh harvests from extractor to shelf with clear steps that save time and cut costly rework.
You will learn a full workflow: moisture testing, clean straining through a double sieve, bottling with a gated bucket, and choosing jars that showcase flavor. Glass jars avoid off-odors and allow gentle reheating when crystallization happens.
We also cover core federal label requirements like product name, net weight in dual units, and contact info, plus key state differences that affect where you can sell—farmers markets, online, or wholesale.
Practical tips include aiming for 17–18% moisture, using a refractometer, and running dehumidifier rooms before extracting. Expect advice useful for cottage-scale operations and commercial setups so scaling up avoids redoing your entire process.
Key Takeaways
- Follow a step-by-step workflow from testing through bottling for tidy presentation.
- Use clear glass jars for best display, safe reheating, and odor control.
- Hit 17–18% moisture to prevent fermentation; measure with a refractometer.
- Meet federal label basics: name, dual-unit net weight, and contact details.
- Know state rules before choosing markets or wholesale channels.
Understanding the Basics: Food Safety, Moisture, and Storage
“Measure first, handle gently.”
Control moisture and clean handling before bottling keeps product quality consistent and safe. Water activity and moisture percentage are critical to food safety because levels above about 18% risk fermentation and off-flavors. Aim for roughly 17–18% before moving product into jars.
Target moisture levels and practical checks
Buy a refractometer (many cost under $30) and calibrate it. Sample from several frames, combine samples for a composite reading, then record the batch value. Keep a small log of moisture readings and extraction dates for consistent quality each year.
Raw handling, crystallization, and gentle reheating
Bees cap cells when moisture is low, but mixing uncapped areas can raise the average. Some producers stage supers in a small dehumidified room for a week before extracting to pull moisture down.
Filter through a double sieve to remove wax bits while keeping pollen intact. Use dedicated utensils, buckets, and lids to reduce cross-contamination and keep food risks low.
Crystallization is normal in pure honey. Re-liquefy safely by placing the sealed glass jar in a warm, low-temperature water bath. Avoid microwaves or high heat; those degrade enzymes and aroma.
Storage and post-bottling care
The National Honey Board recommends airtight lids and storage at ≤50°F, away from sunlight and temperature swings. In humid climates, ensure tight seals to prevent moisture pickup after filling.
Keep jars labeled with simple care notes: “Warm gently in a water bath if crystallized.”
For more on practical presentation and storage tips, see this guide on creative storage and label ideas. For grading context and standards, consult the overview at grading standards and analysis.
Choosing the Right Containers: Glass vs. Plastic for Packaging Honey
Choosing the right vessel affects shelf appeal, shipping cost, and long-term quality. Match container choices with your brand goals, storage plan, and target customers. Clear trade-offs make selection easier and reduce returns.
Glass jars, canning options, and storage
Glass shows clarity, resists odor transfer, and allows gentle reheating when crystallization occurs. Common picks include mason canning jars, smooth-sided quart jars, and specialty shapes like Muth or Queenline that lift perceived value.
For long-term storage use airtight seals, cool spaces at or below 50°F, and avoid sunlight. Test caps and liners across temperature swings to confirm leak resistance.
Food-grade plastics and consumer convenience
Plastic offers squeeze convenience and lower breakage risk for on-the-go buyers. Choose true food-grade plastics, BPA-free lids, and wide openings if you plan extended storage.
Match bottle style to your audience: squeeze bottles for convenience, classic glass when a premium image matters. Note curved surfaces complicate labeling honey placement.
Bulk containers: stainless drums and staging buckets
Short-term staging often uses food-grade 4-gallon plastic buckets fitted with a honey gate for faster, cleaner filling. Seal gates with food-grade silicone and verify fit before production runs.
Scale production? Stainless steel drums or pails suit large volumes destined for food service or manufacturers. Use smaller modular containers when possible to limit loss if a batch has an issue.
Tip: Balance freight cost, breakage risk, and brand image when choosing containers.
Step-by-Step Bottling Workflow for Clean, Efficient Packaging
Set up a clear bottling line before you begin—organization cuts mistakes and saves time.
Warm settling, then strain through a double sieve into a food-grade 4-gallon bucket fitted with a honey gate. This removes wax and debris while keeping pollen and character intact.
Post-extraction flow and filling station
Place the gated bucket at table height near the edge for gravity-fed filling. Swap prepped jars quickly to keep pace and maintain headspace. Use scales for check-weighs and make sure declared net contents are met every run.
Sanitation and single-use equipment
Clean and sanitize jars, lids, tools, and work surfaces. Dedicate buckets and utensils to honey-only use to avoid cross-odor or residue. Do not reuse commercial food containers for retail jars.
- Adjust the gate slowly to avoid aeration and foam.
- Use drip trays and lint-free wipes to minimize mess.
- Prepare labels, lot codes, and tamper seals in advance to prevent bottlenecks.
- Record batch data: fill date, moisture reading, and lot code for traceability.
Gentle warming keeps crystallized lines flowing; never overheat—preserve enzymes and aroma.
| Step | Key Action | Tip |
|---|---|---|
| Settling | Warm mildly; allow air bubbles to dissipate | Keep temperature below enzyme-degrading levels |
| Strain | Double sieve into gated bucket | Use stainless or food-grade plastic buckets only |
| Fill | Gate at table height; swap jars | Calibrate scale; perform spot check-weighs |
| Cap & Seal | Test glass and plastic closures for leaks | Use tamper-evident seals and lot labels |
Final cleanup should include a wipe-down checklist and sanitation of honey-contact surfaces. These simple steps keep product quality high and the workspace ready for the next batch.
Labeling Requirements in the United States: Federal Rules You Must Meet
A compliant label protects your brand and keeps shelves moving in regulated markets.
Federal law requires three essentials on every retail label: the common name (use “Honey” for pure product), net weight in both ounces and grams on the principal display panel, and full contact information for the manufacturer, packer, or distributor.
What belongs on the principal display panel
The net weight must appear in the bottom 30% of the PDP. Use clear type, strong contrast, and consistent placement so scale audits pass without notes.
Ingredients, Nutrition, and special notes
Pure product can omit an ingredient list. Blends or flavored items must list components plainly—example: “A Blend of Honey and Corn Syrup.”
Nutrition Facts must include added sugars language. Small businesses under $500,000 in annual sales may qualify for limited exemptions when no health claims appear.
- Include an infant warning: “Do Not Feed Honey to Infants Under One Year Old” (recommended).
- Imported product needs country of origin even if repackaged domestically.
- Floral source claims (e.g., “Clover”) require supporting records.
Keep lot records, supplier COAs, and floral-source evidence ready to substantiate any claim.
Optional items—USDA grade or Pfund color—help shoppers but never replace the federally required items. Prioritize these legal requirements on the label before adding branding elements.
For detailed regulatory guidance consult the FDA guidance on honey labeling and a comprehensive labeling guide for practical examples.
State and Local Rules: Cottage Food vs. Commercial Production
Regulations at the county and state level shape whether you can run a home-based food business or must use a licensed facility.
Cottage food laws often permit small-batch production in a home kitchen with direct sales at farmers markets, roadside stands, or pop-up events.
Limits commonly include annual sales caps, venue restrictions, and simple labeling requirements. Many counties still add local overlays that change those limits.
When commercial rules apply
Commercial requirements trigger when you wholesale, ship interstate, sell through retailers, or operate at larger scale. Those paths usually need licensed kitchens, inspections, and formal permits.
Who to contact first
Call your state Department of Agriculture and your local cooperative extension office before you invest in production or packaging. They will clarify permits, kitchen certification, and inspection schedules.
- Ask about food handler permits, sales caps, and packaging reviews.
- Confirm whether reused commercial containers are allowed.
- Check farmers markets’ vendor approvals and insurance rules.
Document answers from the extension office and create a compliance timeline for permits, labeling, and market approvals.
| Path | Typical permissions | Common triggers |
|---|---|---|
| Cottage food | Home kitchen, direct sales | Low annual revenue, farmers markets |
| Commercial | Licensed kitchen, inspections | Retail, online shipping, wholesale |
| Market rules | Vendor approval, proof of insurance | Market manager audits, local county rules |
Tip: Start with one or two compliant items, keep clean records, and update permits as you grow. Good documentation prevents surprises during inspections and keeps operations running smoothly.
How to Package and Label Honey for Sale: Compliance Meets Presentation
Net weight placement: Place net weight in both ounces and grams in the bottom 30% of the principal display panel. Use a clear font, high contrast, and consistent sizing so audits pass quickly.
Clean front-panel template
Use this minimal label copy for pure product: common name, net weight (oz / g), contact info, and the infant warning. Leave a dedicated area for branding and an optional lot code.
Warnings, claims, and ingredient rules
Infant warning: Include “Do Not Feed Honey to Infants Under One Year Old” on the label or a prominent back panel.
Do not make medical or allergy-curing claims such as “cures allergies” or “antiviral.” Those trigger misbranding. For flavored items list ingredients in descending weight order (example: honey, cinnamon, lemon extract).
Seal, track, proof
Use tamper-evident bands that match your jar or squeeze bottle. These build consumer trust at point of purchase and protect packaging integrity.
- Keep regulatory text legible while your brand name stays prominent.
- Add batch/lot codes near the cap or on a small back panel for traceability without cluttering the front.
- Proof full-size labels on the actual container to check curvature, spacing, and contrast before printing a full run.
Tip: Include simple storage notes on the back label—such as warming instructions for crystallization—to answer common buyer questions and reduce returns.
Final note: Get these elements right on day one. It saves time and cost when you expand into retail channels that scrutinize labels closely.
Designing Honey Labels That Stand Out and Stay Compliant
Great labels tell a story at a glance while keeping required facts clear.
Craft simple, benefit-driven copy: use words like Raw, Unfiltered, Wildflower, or Locally harvested. Pair claims with origin and contact details so statements remain verifiable.
Label copy that sells
Keep front-panel claims short. Use a single strong descriptor per product and place the common name and net weight where regulators expect them.
Tip: Reserve floral-source claims for lots with testing or clear field notes. Keep documentation for audits.
Brand consistency across jars
Standardize jar sizes, fonts, and color palettes. Use a clear visual hierarchy so required text is readable at a glance.
Test label placement on actual jars before full runs to confirm curve fit and adhesion.
Optional elements: proof, grades, and dates
Offer USDA grade or Pfund color as optional cues of quality. Use best-by dates as customer guidance; note that pure product can be shelf-stable for long periods.
“Reserve specialty claims for verified lots and keep a compact style guide for reprints.”
- Use kraft paper wraps, hang tags, or rubber-stamp accents for premium feel without high costs.
- Choose matte or gloss finishes to match brand tone; pick waterproof stocks when condensation is likely.
- Add a small QR code linking to harvest notes, bee health work, or storage tips to boost engagement.
| Design Element | Practical Choice | Why it matters |
|---|---|---|
| Front copy | One clear claim (e.g., Raw) | Keeps compliance simple; aids shopper decisions |
| Material | Kraft or waterproof paper | Matches brand story; resists market conditions |
| Optional badges | USDA grade / Pfund color | Signals quality; sets expectation |
| Verification | Floral proof & lot records | Supports claims in audits |
For a full production and marketing overview, see this production and marketing overview.
Applying Labels to Jars and Squeeze Bottles Without Fail
A simple jig and gentle pressure make hand-applied labels look like machine work.
Material matters. For plastic squeeze bottles use BOPP or vinyl labels. They resist wrinkling from flex and let trapped gases escape when paired with fine adhesive carriers.
Glass placement and overrun
Avoid shoulders and tapered bases on glass jar panels. Add an overrun of 1/8–1/4 inch so the artwork sits on the flat body. Test on actual jars to stop edge lift before full runs.
Hand-application steps
- Clean surfaces; condition labels and containers.
- Use alignment guides or a simple jig for uniform height.
- Press center outward; hold briefly to set adhesive.
- Allow cure time in a dry, cool area.
“Condition both labels and containers—humidity and temp change adhesion.”
Date and lot coding
Print-and-apply units add black-and-white date/lot info inline, keeping pre-printed panels uncluttered. For 5-gallon pails use dedicated applicators and larger formats for legibility.
| Issue | Fix | Why it matters |
|---|---|---|
| Wrinkled plastic label | Use BOPP/vinyl with fine adhesive carrier | Prevents bubbles from flexing |
| Corner lift on glass | Add 1/8–1/4″ overrun; place on flat area | Improves adhesion; keeps edge from flagging |
| Traceability | Print-and-apply lot/date | Keeps labels simple; ensures compliance |
| Misapplied label | Heat slightly, peel slowly, clean residue | Enables safe rework without damage |
For production options and a practical label options guide, consult the linked resource before scaling equipment.
Selling Channels and Operations: Market Tables, Online Sales, and Liability
Selling channels shape daily ops; a clear plan keeps inventory moving and customers returning.
In-person markets reward storytelling, live sampling, and a tidy display. Fill your table to signal abundance, keep jars uniform, and use food-safe utensils for samples. Veterans say one or two jar sizes simplify pricing, case packing, and point-of-purchase decisions.
Booth tactics and product mix
- Display: uniform jars, clear signage, and full trays increase trust.
- Sampling: single-serve spoons, small plates, and brief tasting notes raise conversions.
- Bundles: sampler trios or gift sets raise average order value.
Online channels and shipping rules
Interstate orders may require FDA facility registration and compliant packaging. Use tamper-evident seals, robust cushioning, and labels that survive transit. Check platform policies before listing and pack for temperature and drop risks.
Business setup, taxes, and liability
Register a DBA or LLC, get an EIN, and confirm local business licenses. Collect and remit sales tax where required. Many markets and retailers ask for product liability insurance and additional insured certificates—obtain coverage early to meet vendor requirements.
“Track lot codes and basic traceability so you can isolate issues fast when selling across channels.”
| Channel | Key Needs | Tip |
|---|---|---|
| Farmers markets | Vendor permit, insurance, sampling plan | One or two jar sizes |
| Online retail | Platform rules, shipping materials | Test transit durability |
| Wholesale | Food facility registration, traceability | Lot coding; case pricing |
Pricing and customer care: Build costs per jar—containers, labels, labor, fees—then add margins that support growth. Publish clear return rules, shipping timelines, and match packaging to brand messaging across web and market stalls.
For marketing channels and seasonal planning see this channel guide, and for calendar-based tasks refer to this seasonal checklist.
Conclusion
,Wrap up each run with a short audit: verify moisture (17–18%), strain cleanly, confirm seals, and record batch data.
Meet federal label essentials: common name, net weight in oz/g, and a clear contact line. Add an infant warning and optional USDA grade or Pfund color where useful. Keep documentation ready to support any claim.
Choose containers that match position—glass for premium display and safe reheating; BOPP or vinyl for plastic squeeze bottles. Standardize jar sizes, streamline artwork, and add semi‑automatic application with print‑and‑apply coding as volume grows.
Small professional touches—uniform branding, tidy displays, and plain copy—build trust. Track batches, collect feedback, and refine your way forward each season.
