Step Two in the Crush and Strain Part of my Harvest

Everyone said, "Don't harvest your honey in the kitchen - it's a completely sticky mess." But I don't have any enclosed outdoor space, so the kitchen is all there is.

I got prepared - lined the floor with broken down flat cardboard boxes so the mess could be easily carried out. I already had the frame-filled super sitting on the sheet on my counter, so honey dripping from the frames could fall on the sheet. I lined my 17 inch pan with a plastic sheet cutting boards so the pan wouldn't be damaged when I cut.

I carried the frame to the roasting pan, held it and cut with the knife around the edge of the capped honey. This frame has some empty comb at the bottom, so I left it on the frame.

The honey falls into the roasting pan where I used my fancy uncapping fork to break open the comb.

It's really dark reddish honey and has a dark taste - wonder if it's tulip poplar honey. I think this super is the oldest one on the hive. When my bees first started making honey, the tulip poplar was in full flower.