Avoid stalks that have coarse strings when you’re freezing celery.
If you notice that any portions of the celery stalks are discolored, trim those away as well.
It can be difficult to chop celery stalks after they’ve been frozen, so it’s best to take the time to chop them now even if you aren’t exactly sure what size is right.
When it comes to deciding how much water to add to the pot, using 1 gallon (3. 8 L) for every pound (454 g) of celery is a good rule of thumb. If you don’t plan to keep the celery in your freezer for more than two months, you don’t necessarily have to blanch it before freezing. It will help preserve the flavor more effectively, though, so you may want to do even if you plan to use it within 8 weeks.
Placing the celery in a boiler basket before adding it to the water makes it much easier to add it to and remove it from the water. Set a timer when you place the celery in the water so you’re sure not to overcook it.
If you don’t want to create an ice water bath for the celery, you can place it in a colander and set it under cold running water to cool it as quickly as possible.
Be sure to dry the celery carefully. If there is excess moisture on the pieces, it can ruin the celery when you freeze it.
If you’re using a plastic container, make sure to leave room inside for the celery to expand. If you’re using a freezer bag, make sure to press all of the air out before sealing it.
Use your frozen celery within 8 to 12 months.
