How to Blanch Celery
Blanching Celery is the perfect way to preserve it, soften it for crudite or pre-cook it for other recipes! It’s EASY, FAST and you already have everything you need right in your kitchen!
Servings: 10 servings
- 2 Tbs kosher salt
- 1 lb celery
Put on 1 gallon of water to boil in a large stock pot over high heat. Add the salt to the water.
Pour 2 quarts of water into a large bowl and set this into the kitchen sink.
Line a baking sheet with paper towels or have a colander ready to go.
Cut the Celery into 3-4 inch stalks.
When the water is boiling, reduce to medium high.
Add the Celery to the simmering water and allow to pre-cook for 2-3 minutes.
While the celery is simmering, add 4 Cups ice to the water bowl.
As soon as the Celery begins to change colors and brighten, remove from the boiling water with a slotted spoon, kitchen spider or tongs and plunge into the waiting ice bath to shock it and stop the cooking process.
Allow to sit in the iced water for 2 -3 minutes. Remove to the waiting tray with paper towels or to the colander.
- Gather all of your tools, pots and pans and other equipment before starting this project. You don’t want to have boiling water bubbling away and not have everything else you need.
- Put water in a large bowl in the sink but don’t add the ice until you are just ready to plunge the Celery in. That way your ice won’t all melt before you need it.
- Only put a few pieces of broccoli into the boiling water at first. You don't’ want to reduce the simmer with the Celery you put in. Things will go more quickly if you do fewer pieces at a time.
- Remove the iced Celeryi to a colander or a towel lined baking sheet to drain. You will want the Celery as dry as possible before packing into the freezer bags.
Calories: 7kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1432mg | Potassium: 118mg | Fiber: 1g | Sugar: 1g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg