Can you freeze celery stalks

You should use frozen celery that was not blanched within two months. If you blanch it before freezing, use it in 12 to 18 months for the best quality. It can keep indefinitely if your freezer temperature is constant. The best uses of frozen celery are for stuffing, soups, stews, and sauces.

You can add it to the recipe straight from the freezer without thawing. It will still add celery flavor to the dish, even though it won't have any crispness. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile.

Check out my Celery Smoothie with Apple and Banana for inspiration. Looking for something totally different? Browse the recipe library. Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to main content Skip to primary sidebar menu icon. Jump to Recipe Print. Want more ways to eat your veggies? Subscribe to the weekly newsletter! How to Freeze Celery. This step-by-step tutorial teaches you how to slice, blanch, and freeze celery for later use. Prep Time: 10 mins. Cook Time: 5 mins. Freezing time: 2 hrs. Total Time: 2 hrs 15 mins.

Servings: 1 bunch. Calories: 77 kcal. Equipment cutting board and knife. Celery can be frozen without first being blanched but this extra, easy step helps preserve the veggie's color, flavor and texture.

Blanching also gives celery more staying power, so it can be frozen for up to a year—unblanched celery can only be frozen for up to two months. To blanch, bring a pot of water to a boil and fill a bowl with ice water.

Blanch celery in the boiling water for about 3 minutes, then plunge into the ice water to stop the cooking, drain and let dry completely. Learn the best way to Freeze Fruits and Vegetables here. To keep the pieces from freezing together, spread celery on a baking sheet and freeze for a few hours, or until hard, then transfer to an airtight freezer bag, squeeze out the air, seal, label and freeze.

This two-step freezing process makes it easy to pull out exactly the amount of celery you need, rather than defrosting a whole bag.

There's no need to thaw celery before using; simply add it whatever you're cooking straight from the freezer.