Using Honey instead of Sugar
Since I've taken, about 95%, of refined white sugar out of my diet I've noticed that I've become super sensitive to white sugar. Yesterday at work, one of my coworkers brought in cookies, very small bite sized ones. I had two, they were delicious, and they totally made me wonky - all - day - long.
On a daily basis I use local honey to sweeten my foods. I use local honey because of the health properties present in the local plants. The allergy benefits to honey decrease as you move further and further away from the area you live (I think it's, like, a 25mile radius max)
I've been thinking of using honey instead of refined white sugar to can fruits, jams, jellies, etc. If I used unprocessed local honey to can, it would become broke with the first batch. I was thinking of just using cheaper, bulk honey from the grocery since I'm not using the honey for medicinal purposes but for preserving purposes.
Does anyone think that would work just as well? Thoughts? Did I make any sense?