Graceful Little Honey Bee

How to Freeze Celery

by 113 Comments

See how easy it is to freeze celery for soups and stews on gracefullittlehoneybee.com

This post contains affiliate links. If you make a purchase through one of these links we will make a small commission at no extra cost to you. See our Disclosure Policy for more information. Thank you for your support.

How to Freeze Celery for Soups and Stews

   I love freezer cooking and I’m always trying to think of new ways to freeze foods that will save me time and money. Convenience items are great, but they tend to be unhealthy and expensive so if you can grow your own or find a good deal on produce that freezes well you will be better off in the long run.

   When I’m making a recipe that calls for celery, I normally just use one or two ribs and then freeze the rest for whenever I need it and not have to worry about buying more just for a single recipe. This is a great method for making soups in your slow cooker.

Instead of having to stop and chop five different kinds of veggies for the soup you can just scoop out what you need from your already chopped produce and be on your way.

Keeping chopped produce in your freezer is a great way to simplify your life and ensure that you are making the most with what you have grown or found at a rock bottom price. You could even put together veggie soup kits for your favorite recipes.

For example, if your family eats chicken noodle soup a lot then you could freeze bags of chopped onions, carrots and celery. Also, don’t forget to freeze your vegetable scraps so that you can make homemade chicken broth for free!

Want to learn how to freeze more produce? Here are a few more tutorials:

How to Freeze Strawberries
How to Freeze Blueberries
How to Freeze Bell Peppers

Want to Improve your Knife Skills? Check out this FREE Online Class from Blueprint!

In the class you will become faster and more accurate with your knife work. You’’ll explore proper hand placement and the four fundamental cuts. Learn to dice, mince and julienne a range of produce. Find out how to chop herbs without bruising them or losing flavor, and never again cry when cutting an onion. Discover the four knives every chef needs in their kitchen, and enjoy a bonus lesson on honing and sharpening your knives at home!

Click here to sign up for a FREE Complete Knife Skills Class

 

Follow Graceful Little Honey Bee on:
Pinterest | Facebook | Instagram | YouTube

How to Freeze Celery

Step 1: Pull celery ribs apart and rinse off any dirt.

IMG_2767

Step 2: Pat dry with clean towel and chop into bite sized pieces.

Step 3: Spread out on baking sheet in single layer and flash freeze for two hours.

IMG_2768

Step 4: Place celery in properly labeled freezer bags removing as much air as possible.

IMG_2791

Freeze and enjoy! The celery should last a few months in a regular freezer and even longer in a deep freeze. NOTE: Frozen celery cannot be used as fresh. You do not thaw it, but use it frozen in soups and stews. It will be mushy if you try to thaw it.

 

Learn how to freeze diced celery to save time and money. Works great in soups and in the slow cooker.

Do you freeze fresh produce to save money? If so, what do you freeze? I’d love to know!

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    • johnna D says

      If you do not blanch it first it will last about 3 months max in freezer. However, if you take the extra step of blanching first...it will last up to a year frozen.
      Reply

  2. Sharon Seiber says

    Why does it have to be flash-frozen? I have in the past just chopped it and put it in a cup size bag. Does the flash freezing give the celery something?
    Reply

  3. Doloes says

    I went 1 better. I did chop the celery but what I did I bought baby carrots and sliced up an onion and combined them all in one zip bag. So easy and I don't have to buy veggies for soups or dtews
    Reply

  5. Mag says

    We live near the NM border and every year we go to Hatch NM chile festival, we roast the long green and jalapeño chiles, let them cool and package them, we use vacuum sealer bags and machine, they do better in the freezer than regular freezer bags, I also grow cilantro and basil, we place the clean and patted dry herbs in an ice cube tray filled with extra virgin olive oil and freeze them, once frozen, we transfer them to resealable vacuum bags and keep them in the freezer, using as needed.
    Reply

    • Linda says

      Now there's an idea I've been looking for! We love cilantro but usually the bunches we buy (haven't tried growing our own yet) are too big for just the two of us to use quickly. Now I'm going to HAVE to try growing it myself and preserving it this way. Hopefully it will grow in a window-box in my kitchen this fall. Thanks for sharing this!!
      Reply

  6. jh says

    Everything I freeze gets freezer burn right away! Can I freeze the cut up celery in a ziploc back with water? (the only way to keep air out)
    Reply

    • Missy Rakes says

      You could try it. It might be okay. If you're concerned about freezer burn, you could always look into getting a vaccuum sealer which removes all of the air and keeps thing fresh.
      Reply

  8. Lana Cochran says

    When making stuffing, I usually saute the celery in butter before adding to the stuffing mix. If celery is frozen, do I thaw it and then saute or is it not necessary to saute since it will already be soft?
    Reply

    • mert says

      I freeze cilantro all the time. I bought some large ice cube trays, with lid. I cut up the cilantro and add a liquid to it, usually lime juice and water. I use this all the time for homemade salsa. When frozen, I remove from trays and store in a large bag in the freezer.
      Reply

    • mert says

      Since my celery is frozen in plastic bags. I take them out of the freezer, let them thaw. After thawing, I cut off a tiny bit of the plastic bag corner and squeeze all the extra fluid out. For stuffing I do not saute but just mix it in with onion and spices. I only saute if I'm adding to anything that I am frying, like ground meat or potatoes. Sometimes you don't want all the excess water in what you are making. With stews, chilis, gumbos, I just toss it in the pot, right out of the freezer. So easy whatever you need it for!
      Reply

  11. Lynn S. says

    Among family I’m referred to as the “Freezer Queen” because I’ll freeze anything that can be frozen. I cook, bake and freeze everything for future meals. I’m not into canning or gardening but I do love making big batches of almost anything and stocking the freezer then pulling a dinner time meal out to thaw for our evening meal. Want dessert, I’ve got it covered.
    Reply

    • mert says

      I've also froze 1 cup mixtures of diced celery, green pepper and onions. My grandma called it the "Holy Trinity" as her family used this mixture in almost everything they cooked.. My grandma was born in 1881, so they had been using it for years, but they dried the vegetables and packed them in glass jars. My grandma taught me how to cook so I've carried this practice on,. I'm 68, now and I continue this tradition. Easy to have it all done and ready to throw in a pot or pan! Cuts the cost way down as I make these bags up in the summer when vegetables are fresh and more inexpensive!
      Reply

  13. Joy Ott says

    I wrap celery stalks in a damp paper towel, then in tin foil tightly. Put it in the vegetable drawer of the fridge. I was so surprised today, when I went to get some of it out to use in soup and it was perfect, except for the ends. It has been in there for at least a month!!! First time I have seen it last this long. I do the same thing with lettuce. I wash it, take off outside leaves then wrap it in a paper towel completely and put it in a large baggie. It lasts a long time. Hope these are some tips you can use.
    Reply

  14. mert says

    Our family just loves cabbage rolls but when made in winter or spring, they are so costly but family still "demand" them and cabbage heads, where we live are very small. In the late summer and fall we can get very large cabbages at a wonderful price. So that is when I buy them. I will fill a large kettle with water and heat to boil. Meanwhile I will pull off the first layer of outer leaves and discard. Next I make a deep circle cut around the core or even cut it out. Put into the boiling water and peel off each leaf as they loosen up and come off. I drain them, lay fat and cut the tough "V" shape out. I then lay them flat on a baking sheet that has been covered with a piece of plastic wrap, that extends well beyond the edges of the baking sheet. Then I will lay each flat cabbage leaf, in stacks of five, laying a piece of wax paper between each leaf. When done with each stack, I fold the plastic wrap up and over, making a packet. Then into the freezer, with packages on the baking sheet, 2 packets high. I move some of my previously frozen food on top. for the weight factor and freeze! Thaw at room temperature and peel each leaf off the frozen pile until done. Make the meat mixture, shape and put on cabbage leaf, roll up and cook with whatever sauce and seasonings that you want. So good and inexpensive too!
    Reply

As an Amazon Associate I earn from qualifying purchases.

categories

archives