How To Blanch Celery In Water?

Blanching celery is a simple and fast process that preserves its color, texture, and flavor. It involves boiling the celery for three minutes, then placing it in an ice bath for 2-3 minutes. The process preserves the celery’s color, texture, and flavor, making it ideal for freezing or adding to other recipes.

There are several methods for blanching celery, all of which are accomplished two to three weeks prior to harvesting. To prepare the vegetables, wash them under running water to remove dirt and debris, and use a sharp knife to trim off the ends and any stalks.

To blanch celery, bring a pot of water to a boil and fill a bowl with ice water. Blanch the celery in the boiling water for about 3 minutes, then plunge into the ice water to stop the cooking, drain, and let dry completely.

To blanch plants, gently wrap the stalks with a brown paper bag and tie them with pantyhose. Start blanching three weeks out for lighter, sweeter celery, or two weeks from harvest to maintain a slightly stronger flavor and more robust stalks.

Blanching is optional, but it is usually necessary when the celery is ready for freezing. Blanch celery in boiling water for 2-3 minutes, and it will change colors to a bright green, which is how you know to remove it from the water.