What to do when the honey gets hard

Last year I had a bumper crop of honey and many of my fam have some of the abundance. Trouble is, it is the first batch of Texas wildflower honey I've ever harvested that has a tendency to crystallize. When the sugar granulates like you can see in Angela's BLOG, the danger is that the water in the honey doesn't participate, so the honey on top is loosing sugar to crystals until it is watery enough to ferment. Yuck! So, what are you gonna do? (Asked in rising tones like Mark likes to do.)
I use my canner for this. I put as many jars as I can in the canner while the hot water is running in the sink. The point is to get water as hot as the water heater (usually 120 degrees or lower). I make sure each bottle has a ring, screwed down tight so water can't get into the jar. Then I fill the canner to about the top of the jars and cover it. I try not to inundate the jars. Then I go about my business for a half hour or so before returning to remove the jars, dump the now-cold water, replace the jars, refill with hot water, and re-cover. I repeat this cycle at least 4 times, or until the sugar crystals are melted.
Why take this complicated path? Simple. Honey looses flavor and micro-nutrients when heated above 110-120 degrees F. Commercial honey is routinely heated at or above this point, which is why it tastes flat, though still sweet. My honey tastes like blossoms and I like it that way! You can use a double boiler, but the risk of exceeding 110 degrees is too great. Soaking in hot tap water makes it nearly impossible to raise the honey temp above 110.
Of course, you can also stir the crystallized honey to distribute the thinner stuff throughout, which is an attractive alternative in some cases. Just remember that a little bit of fermentation will ruin the entire batch of honey, so get that thin stuff out of there! How do you know if there is fermentation? Bubbles and foam and pressure.