How to save celery for the winter

Celery is a rather useful vegetable, which is recommended to be included in the basic nutrition for all categories of people. As practice shows, among our compatriots the plant is not common. But the inhabitants of Europe and the United States of America gladly use it at any convenient opportunity. There are several variations of the reception, including a fresh form and homemade preparations for a cold season. We are interested in the latter type, we consider it in detail.

Celery collection

1. An important role is played by the correct harvest. In order for the rhizomes to turn out really large, and their chemical list of substances has been fully formed, it is necessary to give the opportunity to lie in the ground as long as possible.
2. A positive feature of such manipulations is considered to be that the fruit is covered with a sealed shell.It prevents damage to the inside, thus the roots are stored for a long period of time and do not deteriorate during aging.
3. The collection is carried out shortly before frost. For this reason, experts advise to monitor the weather conditions in the region of vegetable growth. If we are talking about central Russia, then the harvest should be taken at the end of the first month of the autumn season.
4. In the process of implementing the plan, important features must be observed. At about the end of summer, the leaves and shoots located in the lower section should be removed. They performed their main function - allowed the rhizomes to gain utility. Next roots ripen independently.
5. Although the rind is thick, it should be handled with great care. Do not pull up the roots, arm yourself with a pitchfork or a shovel, then dig the crop. Do not hit it on the ground; excess soil is removed manually.
6. Now you need to get information about the quality of the rhizomes obtained. If the upper section is soft, then the fruit is rotting. Tap with your finger. If you hear ringing sounds, then in the inner part there are empty sections.
7. After assessing the quality, the ground should be removed, armed with shears or scissors and cut off small roots. Also does not require tops. If you have time, then sort by dimensional characteristics. Some summer residents do not recommend digging up the entire crop in order to enjoy sprouted fresh leaves in spring.

Storage features

1. An interesting fact is that even in flat conditions this plant can be grown. This is done in pots. Such actions allow you to enjoy celery all year round, including the winter season. However, in order to make this possible, care must be taken to ensure that the landing is done correctly.
2. To more often feast on vegetables, the roots should lie for a while in the cold. Before that, they are rinsed, dried, wrapped in polyethylene and sent to the vegetable compartment. During this time, the fruits lie about ten days.
3. There is another variation of exposure, which consists in the use of the freezer. But it should be understood that after such storage it is not necessary to take the plant for food in its raw form.However, it will be a great addition to soups and stews.

Root storage

1. The basis of this part of the plant includes the most valuable minerals. They will fill the deficit in the winter, so it makes sense to stock up on products for the future. If you follow all the details of storage, you can achieve up to six months or even a year.
2. If there is a basement or another room of this kind, then the rhizomes are laid out in boxes and sprinkled with sand.
3. You can also roll up the roots with polyethylene and soak in the freezer. It has already been mentioned that doing this is not recommended. But if there is no other way out, then further reception is carried out only after heat treatment.

Leaf storage

1. In order to preserve the stalked celery literally in its original form, it must first be washed. Do not forget to further dry the liquid and subject to bulkhead. All damaged specimens are discarded.
2. When the preparatory activities come to an end, take the container or sorted into packages. Soak in the cold in the vegetable compartment. For air circulation need to make holes.If you provide a temperature regime not exceeding 1 degree, then the leaves will lie until the spring time.

Drying

1. Alternatively, the leaves of the plant can be prepared in dried form. Moreover, such a procedure is considered one of the most simple. Therefore, during the manipulation you should not have any difficulties.
2. It is best to carry out the drying immediately with whole bunches of greenery. At the same time hit by direct sunlight is absolutely contraindicated. It is best to carry out the procedure in a cool shady room. It is enough to spread the raw materials on a flat surface and cover with parchment.
3. This process will take about 1 month. After that, the finished product is recommended to be ground into powder in any available way and used as a seasoning. No one bothers you crumble greens into larger fractions. In any case, the finished raw materials will have to be stored in an airtight glass container.
4. It is for exactly the same technology that celery root is dried. It is enough to chop it into pieces that are convenient for you. Then thoroughly dry the product. Store it in a glass container with an airtight lid. In no case do not allow the ingress of moisture.Preparation perfectly will add various sauces, the first and second courses.

Frost

1. If you do not have a cellar or a basement, then the easiest thing to consider is to deep-freeze the raw materials in question. Reassemble the leaves of the plant and rinse thoroughly. Then dry them thoroughly with a paper towel. Finely chop with a sharp knife.
2. Fill the ice molds with chopped herbs. Pour in a small amount of purified water. Send the blanks to the freezer. As soon as the workpiece is completely frozen, put the cubes in a plastic bag. Repeat the procedure.
3. As for petiolate celery, it can be frozen in exactly the same way as we did with leaf. Prepare the raw material well in advance, removing all unnecessary. The product can even be left whole. Fold in a packet and send to freeze.

Pickling

1. The advantage of a salted product is that it can be used in almost any dish. To carry out such a procedure, it is enough to take 1 kg. prepared leaves of the plant and 0.25 kg. salt. Connect the components and place in a glass container.
2. Leave some space, juice will be released soon. After this happens, roll up the container with covers. Send to storage in the pantry.

Pickling

1. The advantage of the pickled product is that it can be consumed as an independent snack. In addition, this preparation is often added to hot dishes. The recipe will require 1 l. purified water, 1 kg. plant root, 30 gr. salt and 3 gr. lemon leaves.
2. Also, take the ingredients for making the marinade. This will require 0.8 liters. filtered water, 4 black peppercorns and the same number of clove buds, 200 ml. vinegar. Crumble the raw materials into small pieces. Blanch in salted water for a few minutes.
3. Then get out of the broth and move into a glass container. During the cooling of the workpiece proceed to the preparation of the marinade. Mix water, vinegar and spices. Boil and pour the liquid celery. Send sterilized for a third of an hour.
4. Roll up the lids. In addition, leaf celery can also be pickled if necessary. To do this, consider a slightly different recipe. To make a quart jar of preparation, take 2 leaves of laurel and 4 garlic cloves.
5. To prepare the marinade, take 150 ml. vinegar, 0.7 l. water, 70 gr. salt and 100 gr. Sahara.Put bay leaves and garlic on the bottom of the jar. Tightly fill the container with the leaves of the plant. Pour in hot marinade. Sterilize the jars and roll up.

In addition, we should not forget that the product is very useful, but there are also some negative aspects. Therefore, if you want to get the most out of the product, do not abuse it. Do not eat celery in unlimited quantities. This is especially true for pregnant girls.

Video: how to keep stalked celery