During late spring and summer I like to freeze fresh celery for later use. I will freeze several bags in 1/2 cup and 1 cup portions to use throughout the winter when I make various soups, stews and casseroles. It’s a really easy process that yields great results.
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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 isn’t recommended. When tossing it into soups, stews and casseroles you can toss it in straight from the freezer, no thawing required.
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 or slice into pieces. Discard any pieces that have blemishes into the trash or compost pile.
Unlike most vegetables, you don’t have to blanch it before freezing.
Place pieces onto a baking sheet or dish in a single layer. Place into the freezer for 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.
Pour pieces 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 1 cup 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.
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I am glad that you do not have to blanch celery. I always have leftover celery in the vegetable bin, so this is a great way to keep it for a later use.
I do this with carrots, celery, zucchini and so much more. It makes soup making a breeze.
I use tons of celery throughout the entire year. I had no idea that you don’t have to blanch celery in order to freeze it. Thank you for sharing this post I am so going to try it.