Here's how to do it step by step

Celery, celery or white celery?

Everyone immediately knows what a celery bulb is. But what exactly are celery, celery and white celery? In terms of appearance, there is no big difference to be made out. In fact, one and the same thing is hidden behind these three terms: the aboveground plant parts of a type of celery that is specifically grown for strong stalks.

However, the lighter the bars, the less light they received while growing. Appropriate covers have ensured this result because it also has a mild taste.

So if the following describes how to freeze the sticks, this applies equally to all sticks, regardless of whether you bought or bought them as celery, celery or white celery. have planted.

Raw and blunted: pros and cons

Celery sticks can be frozen either raw or blanched.
The difference between these two methods lies in the following points:

• Time spent freezing
• Duration of shelf life

It takes less time to freeze raw celery stalks because there is no need for time-consuming blanching. So far this is clearly understandable for everyone. The enormous difference in shelf life, however, is not so well known. While blanched stalks can withstand freezing temperatures for a whole year, raw frozen celery stalks should be consumed within two months.

Freeze celery raw

If there is no time to blanch the sticks, they should be frozen raw instead of ending up in the garbage can.
They are marked accordingly and can be used again quickly so that there is no disadvantage in freezing them in their raw state.

• Cut off the roots as well as the upper ends and leaves
• Thoroughly clean celery
• Cut the sticks into fine slices ready to use
• put in suitable containers
• Label and freeze

The small pieces of celery are useful because they can be put in the saucepan when frozen. This way they keep a lot of their original crisp consistency.

Freeze the celery stalks blanched

Blanching gives frozen celery stalks three advantages in the freezer: long shelf life, firm consistency and an intense taste.

1. Cut off the roots of the perennial with a sharp knife.
2. Remove the leaves and the dried up ends of the stalks.
3. Separate the individual stalks from the perennial.
4. Thoroughly clean each rod under running water.
5. Remove the inedible threads by peeling them off the rod with a sharp knife.
6. Cut each stick into slices about 1 cm thick.
7. Bring salted water to a boil in a large saucepan.
8. Blanch the pieces in it for about 3 minutes.
9. Then take out the celery pieces with a slotted spoon.
10. Interrupt the cooking process by adding the celery, which is still hot, to ice water.
11. After the pieces have cooled sufficiently, drain them on kitchen paper.
12. Fill the celery in portions into suitable freezer containers and put them in the freezer immediately after labeling.

Thawing frozen celery stalks

Frozen celery pieces can be added directly to cooking food without the detour of defrosting. Otherwise, they should be thawed gently in the refrigerator, leaving them in the closed container. Thawing can take several hours, depending on the size of the pieces.

Conclusion for quick readers

• Preparation: Remove root ends, dry rod ends and leaves
• Preparation: wash the bars; Pulling strings; slice
• Blanching: three minutes in salted boiling water; then quench in ice water
• Packaging: Put the dried pieces in portions in suitable freezer containers
• Labeling: Label container with content and date before freezing
• Raw freezing: saves time; Skip blanching; Put raw celery pieces into containers
• Shelf life: raw celery: 2 months; blanched sticks: 12 months
• Thawing: Thaw gently in the refrigerator or put frozen in boiling food