Henny Penny Farmette

A knife is used to uncap wax cells to allow honey to flow from the frame into a bucket

I have frames of honey wrapped in foil in my kitchen freezer.  These frames haven’t yet been uncapped, drained, and strained for bottling.

Since the weather on the farmette has turned springlike, I can’t put this chore off any longer. Those frames have to come out of the freezer. They’re from late October. I’d wrapped them in aluminum foil and froze them until I could find time to work with them.

Once a frame had defrosted, I needed to open the cells of wax, capped by the bees. Opening capped cells becomes easier if you use a hot knife. I run mine through a gas burner and wipe frequently. After the cells are opened on both sides of the frame, I stand the rectangular wooden frame in a freshly washed two- or five-gallon bucket and cover the bucket with plastic wrap until the honey drains out.

Honey clings to pieces of wax from cells opened with the knife

Then, of course, the honey collected needs to be filtered. I use a bucket over which I’ve secured a thin painter’s net for straining paint. As the honey drains through, I twist around a large wooden spoon to tighten. Eventually, all that is left in the net strainer are pieces of wax. Many backyard beekeepers run honey through the straining process twice before bottling.

Using a coat hanger, I hang the frames (from which I harvested the honey) in a tree near the apiary. The bees will do the work of removing all traces of honey, leaving only wax. At this point, I’ll freeze the frames before reusing them.

A single frame produced eight 16-ounce jars of honey

This is a very old fashion way of harvesting honey. There are modern appliances and other tools, including an electric hot knife and honey extractor machines, that serious beekeepers can use. But the old ways, although more laborious, still work.