Now, I know what you might be thinking: “Celery? Freeze it? But why?” Well, my friends, not only is it a great way to reduce food waste and save some cash, but it’s also super handy to have on hand for soups, stews, and smoothies. So, let’s dive into the crunchy world of celery and learn the best way to freeze it.
First things first: choose fresh, crisp celery. You want the stalks to be firm and the leaves vibrant, as these will freeze the best. Avoid any limp or yellowing stalks because, as we know, quality going in equals quality coming out.
Safety first! According to the FDA, you should always wash your produce under running tap water to remove any lingering dirt or bacteria. For celery, you’ll want to separate the stalks and give them a good rinse. If you have a vegetable brush, now’s the time to gently scrub the celery to ensure it’s squeaky clean.
This is where some folks might raise an eyebrow. “Blanching? For freezing?” Absolutely! The USDA recommends blanching vegetables before freezing to preserve their quality. Blanching helps to maintain that crisp texture and vibrant color by stopping enzyme actions which can cause loss of flavor and nutrients. For celery, blanch the stalks in boiling water for about three minutes, then quickly transfer them to ice water to stop the cooking process.
After blanching, it’s important to dry the celery thoroughly. Wet celery can turn into a mushy mess when frozen. Pat the stalks dry with a clean kitchen towel or let them air dry for a bit.
Now, think about how you’ll use your frozen celery. If it’s going into a soup or stew, you might want bite-sized pieces. If it’s for a smoothie, perhaps a rough chop will do. Cut the celery to your preferred size before freezing.
Here’s a pro tip: spread your celery pieces out on a baking sheet lined with parchment paper and pop them into the freezer for an hour or two. This is called flash freezing, and it prevents the celery from sticking together in a giant clump. Trust me, your future self will thank you.
Once your celery is flash frozen, transfer the pieces to a freezer-safe bag or container. Squeeze out as much air as possible before sealing to prevent freezer burn. Label the bag with the date, because even frozen foods have a best-by date. The FDA notes that while frozen foods are safe indefinitely, the quality does decline after a certain point—celery is best used within 12-18 months.
Now, place your bagged celery in the coldest part of your freezer. This helps it freeze quickly and maintains its cell structure as best as possible.
When you’re ready to use your frozen celery, remember that it’s best for cooked dishes. Thawing it will result in a softer texture, so it might not be the star of a fresh salad anymore. But it will still pack that celery punch in your cooking!
