Celery is crucial in soups and stews, but its high water content makes it prone to becoming mushy when frozen. To preserve its flavor and texture, it's essential to blanch the celery before freezing. This process halts the enzymes that lead to degradation and increases its freezer life from two months to about 12 months. Proper preparation involves rinsing, boiling briefly in salted water, and then freezing on a baking sheet. Thawed or frozen celery can be added directly to recipes, helping retain crispness when cooked at the right time.
Celery is 95% water; freezing it without blanching results in mushy vegetables, but blanching preserves its texture and nutrients for longer storage.
Blanching halts enzymes that degrade celery, extending its freezer life significantly from two months to about 12 months, ensuring better quality.
Frozen celery can be added directly to soups and stews while still frozen, which helps retain its crispness, especially if added in the last cooking minutes.
Before freezing, celery must be rinsed, leaves removed, blanched in salted water, and immediately submerged in ice to maintain quality.
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