During the summertime I like to freeze chopped celery for later use. I will prepare several bags of them in 1/2 cup portions and use them throughout the winter when I make various soups, stews and quiches. It’s a really easy process and a great way to preserve them for later use.
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It’s recommended that you only use frozen celery in cooked recipes. It will lose it’s crispness once thawed so tossing it in a salad or on a veggie tray will be out! With that said, it’s perfectly find to toss into your favorite soups and stews!
How to Freeze Chopped Celery
Wash and separate your stalks. I like to use a vegetable brush to remove any dirt and debris. Shake off excess water. Chop into pieces. Discard any pieces that have blemishes into the trash or compost pile.
I like to blanch it to kill any bacteria. To do this you’ll bring a pot of water to a full boil. Pour it into the water and boil for 2-3 minutes. You need to immediately cool down the celery by placing it into a bowl filled with cold water and a few ice cubes to stop the cooking process. Once cool (only takes 4-5 minutes) drain away all water. Use 2-3 paper towels or a clean cotton cloth to blot off excess water.
Place pieces onto a glass baking sheet or dish in a single layer. Place into the freezer for 1 to 2 hours or until pieces are frozen solid. Remove. Don’t skip this step! By freezing it on a baking sheet you’ll prevent large frozen clumps later on. This will make the thawing process easier.
Pour them into a measuring cup and measure out the portion size that you want to freeze. There’s only 2 of us in our household so I freeze in 1/2 cup and 3/4 cup portions. If you have a larger family, you’ll want to freeze it in larger portions.
When it comes to freezing I recommend freezing it in small freezer storage bags and NOT in plastic containers. Why? You need to purge out as much air from the bag as possible to prevent freezer burn. Plus, bags take up less space in the freezer. Label and date your bags. They should keep for up to 1 year when properly processed and frozen.
To Thaw: Remove a bag and thaw it in your refrigerator overnight or at room temperature for an hour. You can then toss them into your favorite soup, stew or quiche recipe.
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I love the idea of freezing celery. I also appreciate the tips about blanching it first. This would be very useful in the winter when I want to make a soup.
I really enjoyed reading this one and I am so going to do this now. I love that you explained step by step how to do it. I never knew about freezing the celery first on a baking sheet so it does not clump together in the freezer that is genius. Should I be doing that for other veggies that I want to freeze?
Such a great idea to freeze celery. I usually buy an organic bunch of celery and this is great to know that I won’t waste any before it gets bad.
I got excited for a moment then you answered my question — frozen celery to use in cooking
I never manage to eat all of my celery and end up throwing a lot away. I don’t like celery cooking never have. But love raw celery in tuna, salads etc
I love clery! This is a great way to not waste food 🙂
This is new… I never thought about freezing celery to use later. It would be nice to have a cup instead of having to buy a whole stalk for a small amount.
Exactly! I got tired of running out and buying an entire stalk when I only needed a small amount for a recipe. Saves me time and money by freezing it in the most needed portion sizes.
I never thought about freezing celery. It would be handy in the winter for soups.