How to preserve petiole celery for the winter

Petiole celery is the most useful herbaceous plant. There are various recipes for preparing stalked celery for the winter. However, there are many different nuances regarding the preparation, harvesting of petiole celery from the garden, cooking technology, and storage of different parts of this product. There are important aspects to preserving cooked recipes for the winter.

When to harvest stalked celery

The timing of harvesting petiole celery varies. It depends on the varieties of petiole celery.Thus, self-bleaching species planted by mulching are afraid of sudden changes in temperature and drops to minus values, so they are collected before September, namely before the first frost. But other varieties grown in trenches are harvested much later - after 3-4 weeks.

It is advisable to carry out the bleaching procedure 14-21 days before harvesting: collect the petioles in a bunch and wrap them in “breathable” material. This way, these parts of the plant will retain their tenderness for a long time, and at the same time they will not taste bitter.

The color of the petioles can be different - it depends on the variety. There are green stems - they must be bleached for winter, yellow ones - they bleach themselves, pink ones - they retain their properties themselves, and are very frost-resistant, so they tolerate winter well.

Stages of harvesting for the winter: basic rules for harvesting and storing petiole celery:

1. Using a flat-toothed fork, dig up the plant.
2. Clear the root vegetables from the soil.
3. Cut the tops by 2-4 cm. And they can be used immediately.
4. Transfer the harvested crop to a cool, dark place.

If you need to grow a few more fruits of this component, then the finished roots need to be buried in the sand, moistened and put in a dark, cool place, in the cellar.

How to store petiole celery for the winter

In general, all methods of storing stalked celery for the winter can be divided as follows:

1. In the cellar. The shelf life is maximum 2 months. The beauty is that it maintains its impeccable appearance and taste. The complexity of this method of harvesting for the winter lies in the pre-processing: the root crops must be thoroughly cleaned from the ground, the leaves must be torn off, the rhizomes buried 2-3 cm deep in wet sand and put in a dark room.
2. In a refrigerator. Can be stored in any form.However, the shelf life is even shorter, about a month. Preliminary preparation is also important here: washing, drying and wrapping the component in cling film. As a last resort, cover with foil and a paper towel on top.
3. Frozen. Celery can be stored this way for a very long time, about a year. However, it can only be used in this form in canning recipes.
4. Dried. It also has a long shelf life, 5-10 years, but is also used as a spice or seasoning for various dishes.

Each type of winter preparation has many variations of recipes.

How to freeze petiole celery

Different parts of the product are subject to different methods of freezing for the winter.

In any case, to freeze stalked celery for the winter you will need:

• celery itself;
• bags for freezing food;
• plastic bags;
• container for freezing.

Such preparations should be stored in the freezer.

Leaves

This is the simplest technology. The recipe is:

1. Divide the bunches among the leaves.
2. Rinse under running water. Let the liquid drain through a colander.
3. Place them on a towel and let dry for 30 minutes, turning them over periodically.
4. Finely chop the leaves.
5. Place the mixture in a container or freezer bag.
6. Place in the freezer. The preparation can be used after 2 hours.

This preparation of stalked celery for the winter is the best help for almost any table. The recipe can be varied by adding spices or other herbs to the preparation.

Bun

This recipe requires minimal effort.

1. Select the necessary branches.
2. Repeat steps 2-3 from the previous recipe.
3. Place on cling film. Roll up.
4. Place in the freezer.

The recipe is simple, however, we must remember that the greens must be hermetically sealed. If there is access to air, the product will deteriorate quite quickly.

Stems

They are best used for flavoring soups and various broths.

1. Wash and dry the stems separated from the leaves.
2. Cut into thin strips (approximately 10 cm).
3. Place in a plastic bag. Place in the freezer.

After about 2 hours, they can be transferred to another place for long-term storage. This harvesting recipe is simple, but you must harvest the plant stems exactly according to the instructions!

Storing dried petiole celery

The algorithm for preserving preparations according to different recipes for the winter is slightly different:

1. Rinse the celery under running water. Remove the skin.
2. Cut the greens into strips.
3. Leave to dry on a paper towel for an hour.
4. Pour onto paper in partial shade. Level the layer.
5. It will take about 1 month to dry in the fresh air.

You can dry this plant in the oven with the door ajar. Moreover, the temperature in the first 3 hours of the process should be 40 degrees, and then it should be raised to about 60 degrees and left until the plant dries completely.

It is important to properly store the workpiece for the winter: away from direct sunlight in a dry room. To preserve the properties of the finished product, you can take a glass container or a paper bag.

Storing fresh petiole celery for the winter

The plant is harvested in the same way using the technologies described above. It is important to store in the refrigerator or indoors away from direct sunlight with a temperature of 3 degrees and high humidity.

Canning petiole celery for the winter

There are different technologies and corresponding recipes.

1 recipe

Ingredients:

• celery – 0.5 kg;
• vegetable oil – 2 tablespoons;
• lemon juice – 2 tablespoons;
• garlic – 2 cloves;
• honey, salt - 1 teaspoon each;
• parsley – 1 bunch;
• pepper, spices - to taste.

Methodology:

1. Prepare the plant (wash, dry, finely chop the petioles).
2. Add chopped garlic, finely torn parsley, salt, pepper and spices. Mix.
3. In a separate container, melt honey with lemon juice. Add oil. Mix.
4. Pour mixture into celery. Mix. Let it brew for 2-3 hours at room temperature.
5. Sterilize jars.
6. Divide the mixture into jars. Boil for 15 minutes. Close with lids.
7. Turn over and wrap with cloth. Let cool.

Place in a cool, dark room.

2 recipe

Ingredients:

• plant petioles – 0.5 kg;
• water – 0.5 l;
• garlic – 3 cloves;
• apple cider vinegar – 0.75 cups;
• salt – 1 tablespoon;
• bay leaf – 1 piece;
• black pepper – 5 peas;
• vegetable oil - to taste.

Methodology:

1. Prepare the celery (rinse, dry, cut into 5 cm pieces).
2. Mix water and vinegar in a container. Boil.
3. Add celery, garlic slices, salt. Cook for about 3 minutes.
4. Drain in a colander.
5. Sterilize jars. Place the mixture in them.
6. Pour in hot oil. Roll up.

Repeat points 7-8 of the previous recipe.

3 recipe

Ingredients:

• celery – 0.2 kg;
• parsley, leeks - 0.1 kg each;
• salt – 0.1 kg.

Methodology:

1. Wash and dry the greens.
2. Cut the celery into thin strips.
3. Chop the green parts of parsley and the desired plant into 1.5 cm pieces.
4. Cut the leeks into half rings.
5. Mix all ingredients in a bowl, add salt. Mix.
6. Place in jars. Leave it in the fresh air for several hours.
7. Then seal it tightly and put it in a cool, dark place.

4 recipe

Ingredients:

• celery stalks;
• garlic – 15 cloves;
• bay leaf – 5 pieces;
• water – 3 l;
• salt, sugar - 3 tablespoons each;
• vinegar – 1 tablespoon;
• spices - to taste.

Methodology:

1. Boil water with sugar and salt. Let cool.
2. Wash and dry the celery. Continue to dry the leaves. Cut the stems into 2 cm pieces.
3. Place 3 cloves of garlic, 1 bay leaf in each jar and distribute the celery stalks evenly.
4. Add vinegar to the liquid and stir. Pour into jars.
5. Sterilize the lids. Cover the jars and place them in a water bath. Boil for 15-20 minutes.
6. Roll up. Turn over, wrap. Let cool.

Place in a cool, dark place.

How to prepare petiole celery for the winter

You can prepare celery stalks for the winter not only using the methods and recipes listed above. There are many more varieties of preparing this beautiful plant for the winter. The optimal classic recipe is pickled celery at home.

How to pickle celery at home

Preparing pickled celery for the winter is quite simple. There is a classic recipe and several variations.

Classic recipe

Ingredients:

• plant – 0.48 kg;
• garlic – 5 cloves;
• parsley – 25 g;
• salt – 6 g;
• pepper – 7 g;
• sesame – 10 g;
• lemon juice – 50 ml;
• vinegar – 27 ml;
• vegetable oil (preferably olive) – 16 ml.

Methodology:

1. Wash vegetables and herbs well and dry.
2. Sterilize containers.
3. Cut the celery into pieces of about 20 cm. Pour boiling water over it for a few minutes.
4. Divide into jars. Add remaining ingredients.
5. Close the lids. Mix the contents of the containers.
6. Then place them in a water bath for 20 minutes.
7. Turn the pieces over, wrap them in cloth and leave for 15 hours.

Place in a cool, dark place.

1 recipe option

Ingredients:

• celery – 1.3 kg;
• carrots – 0.9 kg;
• cucumber – 0.6 kg;
• currant leaves – 7 pieces;
• dill – 30 g;
• water – 420 ml;
• salt, parsley – 27 g each;
• vinegar – 70 ml;
• cloves – 12 g;
• sugar – 19 g.

Methodology:

1. Prepare the necessary greens and vegetables: rinse, dry, and chop finely.
2. Distribute them evenly into sterilized jars.
3. Separately, boil water with the remaining ingredients. Pour into jars.

Repeat steps 5-8 of the previous method.

Recipe option 2

Ingredients:

• celery – 140 g;
• honey – 37 ml;
• garlic – 1 clove;
• lemon juice – 23 ml;
• salt, sugar - 8 g each;
• vegetable oil – 24 ml;
• citric acid – 37 g.

Methodology:

1. Prepare vegetables and herbs as in the previous version.
2. Sterilize jars.
3. Divide the celery into jars. Add remaining components.
4. Boil the jars in a water bath for half an hour.
5. Roll up. Wrap with a rag. Let cool.

Place in a cool, dark place.

Recipe option 3

Ingredients:

• celery – 280 g;
• bell pepper – 70 g;
• apples – 90 g;
• water – 120 ml;
• sugar – 12 g;
• vinegar – 37 ml;
• salt – 7 g;
• peppercorns - to taste;
• vegetable oil – 42 ml.

Methodology:

1. Rinse the necessary ingredients and sterilize the jars.
2. Peel vegetables and herbs. Cut apples into strips, peppers into slices, celery into 10 cm pieces. Place in jars.
3. Boil the remaining ingredients for 10 minutes. Pour into jars.
4. Roll up. Turn upside down. Let cool.
5. Place in a cool place.

Celery stalk sauce

There are various recipes for sauces with stalked celery for the winter, but there is only one classic version. It is the basis for various meat and fish snacks, as well as holiday salads.

Ingredients:

• celery – 0.1 kg;
• cucumber – 1 piece;
• garlic – 4 cloves;
• greens – 1 bunch;
• salt, pepper - to taste.

Methodology:

1. Wash greens and vegetables, dry, finely chop.
2. Mix all ingredients.
3. To stir thoroughly.

Place in a container. Place in the freezer.

Petiole celery salad for the winter

The recipe is quite simple and does not require much effort from the housewife.

Ingredients:

• celery, zucchini, tomatoes - 1 kg each;
• carrots – 0.5 kg;
• salt, sugar - 0.04 kg each;
• vegetable oil – 0.1 l.

Methodology:

1. Rinse components and dry. Cut celery into large pieces, carrots into bars, tomatoes and zucchini into rings.
2. Fold in the vegetables and add the remaining ingredients. Mix. Let the juice flow.
3. Place on low heat. Steam for 30 minutes.
4. Pour hot into jars.

Roll up. Let cool. Place in a cool place.

Recipe for preparing stalked celery for the winter, dry salting

Ingredients:

• celery leaves – 1 kg;
• salt – 0.25 kg.

The technique is simple. You need to mix the ingredients in a jar. Let the juice flow. Close the lid. Place in the refrigerator.

Recipes for cooking celery stalks in tomato sauce for the winter

There are 2 variations of the classic recipe for this dish.

1 way of the classic recipe

Ingredients:

• tomatoes – 2 kg;
• celery – 1 kg;
• salt – 0.5 tablespoon;
• sugar – 3 tablespoons;
• vegetable oil – 2 tablespoons;
• vinegar – 1 teaspoon;
• pepper and spices - to taste.

Methodology:

1. Peel the tomatoes. Get juice.Put on fire and cook for about 1 hour. Makes approximately 1.8 liters of tomato sauce.
2. Add remaining ingredients (except celery). Cook for another 20 minutes.
3. Rinse the celery and dry. Cut into cubes. Add to mixture. Cook for another 25 minutes.
4. Sterilize jars.
5. Pour the mixture into containers. Roll up.
6. Wrap with cloth. Let cool.

Place in a cool place.

Method 2 of the classic recipe

Ingredients:

• celery – 3 stalks;
• ground pepper (black) and allspice – 0.25 teaspoon each;
• cinnamon, cloves – 0.5 teaspoon;
• garlic – 2 cloves;
• sugar – 2 tablespoons;
• salt – 1 teaspoon;
• vinegar – 1 tablespoon;
• tomatoes – 1 kg.

Methodology:

1. Wash tomatoes and celery, dry, cut into small pieces. Pass through a meat grinder 3 times.
2. Rub the resulting mass through a sieve. Place on the fire and reduce by about a quarter of the volume.
3. Peel the garlic. Press through a press. Grind with salt.
4. At the end of cooking, add all ingredients to the mixture over heat. Cook for another 10 minutes, stirring.
5. Pour the sauce into jars and close with nylon lids.

Place in the refrigerator.

What can you do with petiole celery foliage?

Before talking about preparing leaves for the winter, you should understand: what are their benefits, harms, indications for use and possible side effects.

Benefits and harms

The celery leaf contains many important components.

1. Vitamins (A, B, C). They help improve the body's metabolic processes. Normalize human hormonal levels. Helps improve immunity. They help normalize the functioning of the vascular, visual, skin, and nervous systems. Used for the prevention of cancer.
2. Microelements (potassium, calcium, magnesium, phosphorus, sodium, manganese, iron, zinc). Strengthens the musculoskeletal system. Promote the development of muscle and nerve cells. Improves the functioning of the gastrointestinal tract.
3. Organic acids and amino acids (apple, wine, glutamine, nicotine). Participate in all vital processes.

Thanks to the complex action of the components of this composition, celery has a wide effect in almost all areas of medicine.

The leaves of this plant are used to treat:

• diseases of the musculoskeletal system;
• nervous disorders;
• upper respiratory tract diseases;
• reproductive pathologies;
• diseases of the visual system of the body.

Despite all the beneficial qualities, celery leaves also have a toxic effect. Uncontrolled use of this product may worsen the condition of a person suffering from allergic reactions or chronic diseases. It is also not recommended to use them as a means of losing weight - this will have virtually no effect.

Contraindications

This part of the plant should not be consumed by people with the following diseases and conditions:

• stones in the kidneys;
• colitis;
• thrombophlebitis;
• flatulence;
• allergic reactions;
• phlebeurysm;
• uterine bleeding.

You should use it carefully during pregnancy, and during breastfeeding you should avoid it, as it changes the taste and composition of breast milk.

How to use

There are different ways and recipes for using this part of the plant:

1. Fresh. Can be used during diets, but in very small quantities.It is also recommended to use celery leaves in the diet of pregnant women - however, we must remember that in the early stages (up to 24 weeks) you can eat them as much as you like, but after this period the amount should be reduced.
2. Add to soups. A few minutes before the end of cooking the main dish, you need to place these plant components in the dish. They will not only add a special aroma, but also improve the taste and properties of the recipe.
3. Add to hot snacks. As a seasoning, these parts of the plant are good for preparing meat and fish dishes in pots. These can be both dietary dishes and recipes for a festive feast.
4. Substitute cilantro. There is a whole kitchen where the main ingredient in almost any dish is cilantro. Celery will help here if people are allergic to the main component or simply don’t like it.
5. Add to salads. Moreover, it can be used both in dietary recipes and in higher-calorie dishes. In any case, the leaves of this plant will further vitaminize and flavor the finished product.
6. Dried. In this case, the plant component is used as another aromatic seasoning. It is suitable not only for meat and fish recipes, but also for vegetable dishes.

In addition, many experts recommend regularly consuming a decoction of the leaves of this plant to strengthen the immune system and improve the general condition of the body. This recipe doesn't require much effort to prepare!

Conclusion

There are various recipes for preparing stalked celery for the winter. One thing remains unchanged - the benefits of this plant for humans.

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