How to freeze stem celery for the winter. How to save leaf celery for the winter. Pickled celery for the winter in honey

28.08.2020

petiole celery- a real storehouse of vitamins, minerals and various other useful substances. Unfortunately, the greens and roots of this wonderful plant can not be purchased in every supermarket. That is why many hostesses strive to prepare celery for the winter in advance in order to provide the household with truly wholesome food and enrich the body with the nutrients it needs, which it needs especially badly during the cold season. Consider some original recipes.

Celery pickled for the winter

To prepare this wonderful snack, we need 0.5 kg of celery. It needs to be washed running water, free from hard fibers, then cut into small pieces of centimeters so 5 each. Send the chopped celery to a pre-prepared (clean and dry) jar and close it with a plastic lid.

Peel the garlic, divide into cloves and finely chop three of them. Chop the parsley. Send to a jar of celery stalks table salt(0.25 tsp) and hot pepper (a pinch). Send chopped garlic and parsley here, tsp. sesame seeds and half a crushed star anise.

Take a small bowl and combine in it freshly squeezed lemon juice (50 ml), liquid honey (1 tsp), apple cider vinegar (0.5 tsp) and olive oil (1 tsp). Pour the resulting mass of celery, cork the jar with a metal lid. Store in a cool place.

canned celery

Celery stalks must be washed, dried, and then cut into small sticks. glass jars sterilize and put peeled garlic cloves (3 pcs.) on the bottom and Bay leaf(1 PC.). Finely chopped celery fill jars to the top.

Let's make the brine. To do this, pour 3 liters of purified water into a saucepan, bring to a boil, and then add table salt and granulated sugar (3 tablespoons of each component). Boil for a couple of minutes, turn off the heat and let the brine cool down. After the brine reaches room temperature, add 9% table vinegar to it, mix everything well and fill them with jars to the hangers.

Ready jars now need to be sterilized, for which they are sent to a vessel with warm water, putting a cloth napkin under them in advance and boil over low heat for half an hour. After the time has elapsed, the containers, using a seaming device, cork with lids, turn upside down, put on a towel and let cool. Ready canned petiole celery send to store in a cool place.

Celery salad for the winter

This is truly a vitamin dish, which is prepared from the mass healthy vegetables. So, carrots (0.5 kg) peel and wash under water, then cut into cubes. Tomatoes and zucchini (1 kg each), wash, free from the place of attachment of the stalk and cut into small circles. Washed celery stalks (1 kg) coarsely chopped. Combine all prepared ingredients and add to total mass table salt (30 g), granulated sugar (40 g) and sunflower oil (100 ml). Once again, mix everything well and let stand for a couple of hours so that the vegetables can release their juice. Then we send the container with our salad to the stove and, setting a low fire, boil for half an hour. Pour the finished salad hot into jars, cork with lids and, after cooling, send to a cool place for storage.

These are such wonderful vitamin snacks you can cook from stalked celery! Enjoy your meal!

Everyone who once met celery becomes his ardent admirer for many years. After all, even one small sprig of leafy spices can give a person a daily intake of vitamins. Unfortunately, finding greenery in winter is not so easy. Modern supermarkets tend to offer only dried celery root.

Storage methods

If you look carefully, you can find fresh leaves for sale even in winter. But you will have to pay a considerable amount for them, and when you come home and try the brought greens, you will most likely be disappointed with its insipid taste, lack of aroma, or even dissimilarity to the usual celery.

As a result, disappointment is guaranteed to you: firstly, because of the poor quality of the product, and secondly, because of wasted money. Therefore, we suggest that you familiarize yourself with ways to keep your own celery for the whole winter, without losing nutritional properties, with minimal loss of taste.

The first thing that comes to mind when you want to save greens is to simply dry them or freeze them. Of course, both options are used quite often, they have every right to life, but there are also many other ways to provide your family with useful trace elements for the whole winter.

Video “Methods of storing celery”

From the video you will learn about the most common storage methods.

Drying

One of the easiest, most affordable, and most effective ways to preserve greens is to simply dry them. With this method of storage, the leaves retain most of the trace elements and essential oils.

Dried celery is prepared as follows: the leaves are cut off from the stems, tied in small bunches and hung out in a well-ventilated place, protected from direct sunlight. You can use another drying option: spread the leaves on a dry, clean surface, covering the top with a sheet of paper. Celery will dry completely in about 30 days, as soon as this happens, the leaves must be ground into powder and placed in an airtight glass dish or cloth bag, where they will be stored.

Fresh storage

If you want to indulge in some fresh celery greens in the middle of winter, here's what you need to do. A spice bush is dug out in autumn along with the root, keeping an earthen ball around the latter, and digging it in the basement. If this method does not suit you, you can do it differently: all the greens are removed from the stems, and the petioles themselves are dried a little, wrapped in foil and placed in the refrigerator. If the temperature does not rise above +1 degrees, celery stalks will remain without loss until spring.

Freezing

One of the most common ways to harvest greens. Unfortunately, this method deprives celery of most of its useful properties, but even those that remain, for winter period considered to be quite sufficient. For freezing, celery leaves are crushed, placed in ice molds, poured with water and frozen in this form. If there is a desire to freeze whole stems, they must be placed in a special plastic container and sent to the freezer.

Dry Ambassador

Celery greens harvested in this way can be used in the preparation of absolutely any dishes, but you need to remember that the spice contains a large number of salt. The salting method is simple: for each kilogram of washed, dried, chopped greens, you need to take about 250 g of salt, mix thoroughly and place tightly in prepared jars. As soon as juice begins to appear on the surface, the jars are rolled up and stored in a cool, dark place.

Pickling

Of course, this method of harvesting for the future is more often used for roots - pickled celery root is an excellent savory snack.

You can also use the marinade for the leaves: they are also good as an appetizer for meat, potatoes and fish dishes. They do it as follows: a few cloves of garlic, 2-3 bay leaves are placed on the bottom of the prepared 1-liter jars, then the greens are tightly laid, lightly tamping it.

Ready-made jars are poured with marinade, which is prepared as follows: for four glasses of water, you need to take one glass of vinegar, 100 g of granulated sugar and 80 g of salt. Boil everything, and pour the celery with the prepared marinade. The workpiece needs sterilization: each liter jar must be sterilized for 20 minutes, then rolled up.

As you can see, there are many options for storing tasty and healthy greens, each hostess can easily choose the one that she likes. And you can try to prepare celery with several options at once, then next year you will know for sure which one is the most delicious and healthy.

Video “Useful properties of celery”

From the video you will learn about useful properties celery root.

The best leaf celery for harvesting for the winter is autumn. It has large dark green leaves and juicy fleshy stems, which can also be frozen and added to broths, sauces, jelly and aspic. As you already understood from the name of the recipe, today there will be a detailed article on how to freeze celery, how to prepare it for the winter different ways. We have three of them: we harvest leaf celery finely chopped, freeze a bunch and separately freeze celery stalks - they are useful for vitamin smoothies or for flavoring meat and vegetable broths, soups, sauces.

How to freeze celery at home

Ingredients:

Large bunches of celery;
freezer bags;
cling film or polyethylene;
food container (optional).

How to freeze leaf celery for the winter

We untie the bundles and immediately separate the leaves from the stems. We will freeze everything separately, in different packages.

Dip the leaves in tap water or dip them in a bowl of water, then rinse. Shake the colander, lightly tap on it to dry the greens faster.

Arrange the leaves in a single layer on a towel. To speed up drying, you can roll it up and press it down. Or leave to dry in the air for 30-40 minutes, turning over several times.

Before slicing, we check how dry the greens are, if it is wet, then when frozen, it will stick together in a lump. We cut the leaves into thin strips, as we usually do for dressing soups and second courses.

Leaf celery has a very strong, persistent flavor, so it's best to freeze and store in a resealable container or bag. Pour the chopped leaves into the package, put in the freezer. They freeze quickly, after two hours they will already harden.

Harvesting celery for the winter - freezing in a bunch

Small shoots can be frozen whole by collecting several branches in bunches. How to use frozen celery in bunches? In the same way as fresh: add to broths and soups during cooking, to aspic or jelly from pork, beef legs. Very convenient and rational. Unlike finely chopped greens, which can only be removed by straining, the bunch is extracted into right moment skimmer. We select not very large branches, rinse thoroughly, especially the part that is closer to the root. Wrap in a towel and pat dry.

We measure out how much cling film is needed. We lay the branches, close the bottom.

We roll it tightly so that the greens are covered with a film on all sides. We put it in the freezer.

How to freeze celery stalks

Petiole celery is often confused with ordinary celery, taking large leaf or root shoots for it. The petiolate stems are thick, a finger thick, fleshy, the leaves are collected at the top. In our case, we will freeze exactly the stems from which the leaves were torn off. They flavor broths and soups wonderfully, and if the size of the freezer allows, prepare a few bags, they will come in handy in winter. Cut the stems into pieces of 8-10 cm.

We put it in a bag, roll it up and send it to the freezer. After two or three hours, you can shift to permanent storage. Be sure to write down what not to confuse later.

You can use frozen celery for a variety of dishes; when frozen, greens do not lose their rich aroma, taste, or beneficial properties.

We hope that our tips on how to freeze celery for the winter will be useful to you. While fresh herb season is in full swing, don't limit yourself to dill or dill. The more choices, the tastier and more varied your daily menu will be. Have a delicious winter!

Root vegetables and celery greens can not be found in every store, but there are so many vitamins and nutrients in this vegetable plant that it would be nice to eat it every day. Especially important is the addition of celery to the diet in winter time when the body lacks nutrients, so it’s better to prepare celery for the winter on your own in advance to eat it when you want and use the product with.

Ways to store celery roots

If you grow this most useful vegetable plant in your garden, it will be even more useful for you to know how to store celery root or its greens throughout the winter. No matter how much celery you plant, you can always find a use for it: when you add frozen or dried herbs, soups get a special flavor, spicy taste grated frozen root vegetables are added to dishes, celery is also good in a marinade with tomatoes or on its own. Petioles, root crops and celery leaves can be stored fresh for a long time, used for salads or decorating ready-made dishes with bright greens.

Tap on the root - a ringing sound indicates the presence of voids inside the root

When harvesting root crops for further storage, cut off the leaves of the celery, leaving small petioles. When buying root crops in the market or in a store, make sure that they have a smooth skin and a smooth, not knotty surface, then in the future the roots will be more convenient to clean. Tap on the root - a ringing sound indicates the presence of voids inside the root. Check for rotten celery by pressing on the top of the root.

Video about celery

If you plan to use the root crop in the near future, it will be enough to wrap it tightly with cling film and place it in the refrigerator - a tart aroma, spicy taste and will remain in such conditions for a week.

Options for long-term storage of celery root crops:

Stick the roots into the sand in a vertical position so that the petioles are on the surface, and put them in the cellar or underground.
Place the roots in plastic bags or wooden boxes with solid walls, sprinkled with 2 cm of sand, and place in storage where the air humidity is about 90% and the temperature does not exceed +1 degree.
Prepare a mass of creamy consistency from clay, dip each root crop in it, dry it and put it in stacks in storage.
Fold the root vegetables in heaps, leaving the petioles outside and sprinkling each layer with earth or sand with the addition of chalk to protect against fungal diseases.

Stick the roots into the sand in a vertical position so that the petioles are on the surface, and put them in the cellar or underground

It is convenient to store the roots in dried form, peeling them, cutting them into strips and drying them in the sun. Dried straws are stored in a glass sealed container.

Another option is to grate the peeled root crop on a coarse grater, arrange it in bags and put it in the freezer. Celery harvested in this way can be taken out of the freezer at any time of the year and used in cooking without defrosting.

How to store petiole and leaf celery

In the store, you should choose celery with bright green, rather brittle stems, elastic stems indicate that the celery has already lost its freshness, and the content of nutrients in it has decreased. Also make sure that the petiole does not have a seed arrow, otherwise the taste of the stems will be bitter.

It is recommended to cut celery greens for storage until the time of flowering, then the aroma and taste qualities persist for a long time

Leaf and petiole celery, storage:

Celery greens wither very quickly, so immediately after buying or cutting from the garden, rinse the greens, let it dry and wrap it in aluminum foil and put it in the refrigerator. So the petioles and celery leaves will retain their freshness for about ten days, in plastic wrap they will fade in three days.
To prepare seasoning from leaf and petiole celery, lay the greens on a large sheet of clean paper and cover with another sheet on top. Let the grass dry for a month, after which you can transfer the dried celery to a paper bag and use it in cooking at any time of the year.
If you want the celery to stay green and flavorful, you can freeze it in ice cube trays. Choose the freshest greens without yellowed branches, chop it, put it in molds, fill it with water and put it in the freezer.
To add to main dishes, celery greens can be stored in a freezer packed in a plastic airtight container.
Greens can be salted by adding 100 g of salt per 0.5 kg of plants. Banks with salty herbs are twisted and allowed to brew for two days. The salt will keep the celery from rotting and spoiling, so you can use the salted greens in your cooking all year round.

Video about celery root

There is a way to keep leaf and petiole celery fresh until spring. To do this, you need to dig bushes from the garden along with a small clod of earth, transfer them to the cellar or basement and dig into the sand there. If you do not have a cellar, cut off the roots of celery, rinse the plants cold water, dry and put in a plastic bag in the refrigerator. There, the greenery may well remain until spring at a temperature not higher than +1 degree.

It is recommended to cut celery greens for storage until the time of flowering, then the aroma and taste will remain for a long time even with deep freezing. Petiole celery will be more tender and tasty if you wrap the plants with light-tight material a month before harvesting it.

Celery is a healthy, tasty vegetable that many people like. It contains many vitamins, micro and macro elements in its composition, helping to restore the protective functions of the body and calm the central nervous system. It is widely used in cooking for meat, poultry, vegetable dishes, soups and various sauces.

In winter, it is impossible to find such a valuable product, so the housewives adapted to prepare it for the winter in jars. Not only leaves and petioles are used, but also the root itself. We bring to your attention a selection best recipes for harvesting celery for the winter.

with garlic

Appetizer can be added to any dish. To obtain a more gentle preservation, it is recommended to clean the stems by removing inedible and coarse fibers. Consider how you can harvest celery stalks for the winter.

Products:

garlic - 70 g;
celery stalks - 700 g;
table vinegar - 25 ml;
granulated sugar - 50 g;
laurel - 3 sheets;
filtered water - 2 l;
table salt - 50 g.

Pour the required amount of liquid into a saucepan, add salt and cook until completely dissolved. In the meantime, combine the acid with granulated sugar and put in salt water, mix.

Rinse celery stalks, cut. At the bottom of sterile jars, place peeled cloves of garlic, parsley, and on top of celery. Pour the prepared sweet and sour composition, cover and sterilize for a quarter of an hour. Carefully remove containers with contents, seal tightly, turn over and refrigerate.

Petiole celery for the winter

Beautiful vitamin salad for long term storage. After cooking, the appetizer does not need to be sterilized. How to prepare petiole celery for the winter?

Products:

carrots - 550 g;
juicy tomatoes - 1.2 kg;
zucchini - 1.2 kg;
celery stalks - 1.2 kg;
rock salt - 40 g;
granulated sugar - 50 g;
vegetable oil - 130 ml.

Rinse carrots, peel off a thin layer of skin. Cut into strips on a grater for vegetable salads. Rinse the tomatoes, cut out the place of attachment of the stalk and chop into half rings. Peel the zucchini from the skin and seeds, chop into a medium-sized cube. Rinse celery stalks, chop coarsely.
Combine prepared vegetables in a large saucepan. Add salt, sugar and oil, stir. Cover and leave kitchen table in order for the ingredients to release the juice.
Put the container with the salad on the stove, turn on medium heat and cook for 30 minutes. Arrange the hot appetizer in sterile jars, roll up tightly, turn over and cool.

Greenery Harvesting Options

The most effective ways to preserve celery leaves are the following:

Dried. Separate the green leaves from the stems. Tie in small bundles and place in a well-ventilated, dark room. The second option is to spread the leaves on a newspaper in a thin layer and wait until it dries completely. Drying time - 30 days. After grinding the fragrant herb into powder, place it in a glass dish for storage;
Freeze- the most popular way to preserve fresh, fragrant greens. Rinse the leaves, dry and finely chop. Put in prepared disposable bags or containers, put in the freezer.

There are 3 ways to preserve vitamins and nutrients in spicy greens - dry salt. Consider step by step instructions how to prepare leaf celery for the winter.

Products:

dill - 100 g;
parsley - 100 g;
celery - 100 g;
rock salt - 200 g.

Rinse the greens, put on a dry towel and dry. Finely chop, pour into a convenient bowl. Add table salt and mix thoroughly. Cover and leave on the kitchen table for half an hour.

After the time has elapsed, decompose into sterile jars, close tightly and put away in a cold place. Fragrant seasoning will perfectly complement any dish, saturate it beneficial substances.

Celery Leaf Soup Mix

Products:

onion turnip - 500 g;
carrots - 500 g;
sweet capsicum - 500 g;
celery - 200 g;
juicy tomatoes - 500 g;
parsley - 30 g;
dill - 30 g;
table salt - 30 g.

Peel carrots, chop into thin strips. Remove the stalk and seed box from the capsicum and cut into strips. Do the same with the bow. Rinse the tomatoes, cut into 2 parts, chop into cubes. Rinse fresh herbs, chop finely.

Combine prepared vegetables in a large saucepan. Add salt, mix thoroughly. Cover and leave for 30 minutes on the kitchen table. Pack in sterile jars, seal tightly and refrigerate.

Vegetable juice for the winter

Juice is prepared from all parts of the plant ingredient: root, petioles, leaves.

Wash the plant and separate into components. At the root, remove a thin layer of skin, chop into slices.
Put the leaves, stems and roots in a blender bowl, grind to a puree state. Place the finished mass in gauze folded in several layers and squeeze the juice into a glass. Add 15 ml of olive oil to 200 ml of freshly squeezed juice, mix and drink.
For harvesting for the winter, it is recommended to freeze the juice in portions. In winter, when you need to just remove the ice from the mold and add it to any fruit drink. That's all the celery juice for the winter is ready.

pickled celery

For this type of canning, I mainly use the roots. Consider a detailed recipe for cooking.

Products:

celery root - 2 pcs.;
filtered liquid - 0.7 l;
carnation - 5 inflorescences;
sweet pea pepper - 5 pcs.;
rock salt - 5 g;
citric acid - 0.5 tsp

Rinse the root, peel off the skin with a thin layer. Chop into a medium sized cube. Put in a saucepan, pour liquid and put on fire, add salt and citric acid. After boiling, cook for 2-3 minutes.
At the bottom of the jars put peppercorns and cloves inflorescences. Fill the container with celery with brine and seal tightly. Turn over and refrigerate after cooling.

Celery stalks with tomato

The appetizer is moderately spicy, spicy.

Products:

tomatoes - 2.2 kg;
celery stalks - 1.2 kg;
oil - 40 ml;
table vinegar - 20 ml;
table salt - 15 g;
chili - 10 g;
granulated sugar - 50 g.

We do this:

Rinse the tomatoes, cut out the inedible parts. Cut into slices and pass through a meat grinder. Put the finished puree into a saucepan, put on a slow heat and boil for an hour.
Meanwhile, peel the red hot pepper and finely chop into cubes. Rinse and chop the celery in the same way.
Share in tomato paste chili, pour in oil, add rock salt and sugar. Continue cooking for another quarter of an hour. After laying the celery, cook for 30 minutes.
Before turning off the stove, pour in the acid, heat for another 2 minutes and arrange in sterile jars. Roll up tightly, turn over, and after cooling, put in the cellar.

Celery in honey-oil marinade

Products:

celery stalks - 550 g;
garlic - 1 head;
a pinch of salt and red ground pepper;
parsley - 70 g;
sesame seeds - 1 tsp;
anise - 1/2 part of the inflorescence;
lemon juice - 55 ml;
natural honey - 10 g;
apple cider vinegar - 10 ml;
olive oil - 10 ml.

Cooking process:

Rinse the celery, remove coarse fibers and cut into 4-5 cm pieces. While the rest of the ingredients are being prepared, transfer the vegetable to a plastic bowl and close tightly.
Peel the garlic cloves and chop into thin strips. Finely chop fresh, washed greens. Combine with celery, add salt, sesame, anise, after grinding it.
In a deep bowl, mix lemon juice, beekeeping product, oil, acid and mix thoroughly. Arrange the vegetables tightly in sterile jars, pour over the marinade, close and put in a cold place.