One aroma, two completely different forms - and that's a good thing. A celeriac is a popular addition to soups, while the green sticks of celery are good in fresh salads. Both may freeze in their own way in the chest.

Celery can be frozen raw or cooked

Celeriac - freeze raw or cook straight away

The celeriac provides the largest tubers that we encounter in this country. Just a portion of it is enough to meet the recipe specifications. The cut rest quickly loses moisture and shrinks in on itself.

What remains for the celery is only the direct route to the organic waste bin. That's a pity, because the aromatic tuber can even be frozen raw - it couldn't be faster. If you have time and like it, you can finish cooking the celery before freezing. The time used will be reimbursed later during the preparation.

Freeze raw pieces

  1. First remove the skin of the tuber about 5 mm thick with a sharp knife.
  2. Cut the celery into slices, cubes or sticks. Whether coarse or fine is entirely up to you. It also depends on what the celery pieces will be used for later.
  3. Put the pieces in a large freezer container or divide the total into several small containers. Whatever is more convenient for you.

tips

If you want to avoid plastic waste, you can also use glasses or stainless steel cans as freezer containers.

Freeze cooked celery

Freezing cooked celery is also relatively easy. The celery is peeled, cut into pieces and cooked al dente. The celery then has to cool down before it can be packed well in the freezer.

It is better to blanch celery first

The celery needs a different pre-treatment than the tuber before it is given over to the frost in the chest. You can't avoid blanching it if you don't want to thaw it again quickly. This step extends its shelf life many times over.

  1. Cut off the stalk and leaves, removing the strands with a knife.
  2. Wash the stalks thoroughly and then cut them into smaller pieces.
  3. Blanch the celery for about 3 to 4 minutes.
  4. Meanwhile, have a bowl of ice-cold water ready to scare him off afterwards.
  5. Get the pieces out of the ice water once they have cooled.
  6. Place the celery in portions in suitable containers, but only after it has drained and dried completely.

durability

The shelf life of the different types of celery can be specified with the following values:

  • raw celery: six months
  • boiled celery: three months
  • blanched celery: 12 months
  • raw celery: only 2 months

Conclusion for fast readers:

  • Types of celery: Both celeriac and celery sticks freeze well
  • Celeriac: This type of celery can be frozen raw or cooked
  • Freeze raw: peel the celery and cut into slices, cubes or sticks; fine or coarse
  • To freeze raw: Place celery pieces in portions in suitable freezer containers and freeze immediately
  • Tip: If you want to avoid plastic waste, you can use freezer containers made of glass or stainless steel cans
  • Freeze cooked: Peel the celery, cut into pieces and cook until al dente; freeze after cooling
  • Celery: Blanching makes sense with this species, as it extends the shelf life enormously
  • Preparation: cut off stalks and leaves; Cut sticks into smaller pieces
  • Blanch: Blanch the celery for three to four minutes, then shock in ice water
  • Filling: Put the cooled and dried celery pieces in portions in freezer containers and freeze
  • Shelf life Celeriac: raw celery has a shelf life of 6 months, cooked celery 3 months
  • Shelf life Celery: Blanched it can be kept for 12 months, raw 2 months

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

  • as a free PDF file to print out yourself

Category:

Vegetable garden