Celery
 

Does anyone know if one could freeze it should it be air dried ? I have a bunch of it and do not want to waste. Thanks

I don't know about freezing it. You can wrap the stalk in foil and it keeps longer.

Depends what you want to use it for .... if you plan to cook after, then no problem with the freezer.

I chop/slice/dice to whatever shape/size I will use it for after. Then freeze.
Add ... in its frozen state to soups, stews, hash, casseroles, stir fries, etc.

Bon Appetit!

I do what QuiltE says but usually celery is not something I worry so much about, plus I just have the freezer attached to my refrigerator so not enough space to put up a lot of foods.

You can put them in baggies with a small amount of water, but easier to just do them dry so they can right into whatever you are cooking without having to drain.

Finely minced celery can be added to a lot of things, I like it in my spaghetti sauce. Just throw it in with the garlic and onions and stuff like that, or if you are browning meat you can put it in that step too.

............ and don't forget to chop in the celery leaves too!

I often freeze it. I do not have a dehydrator so that is not an option for me.

I also will cook up onion, celery, carrots and garlic and freeze in one cup batches. So many meals start with these 4 ingredients, it goes faster to have it ready to go. I freeze flat in baggies and if I only need a bit I can break it off.

it will keep longer if placed in a container of water in the refrigerator and change out the water every other day.

You can dry celery in the microwave, with care. Use stalks & leaves, cut really small, layer onto several sheets of paper towels & cover as well. Then microwave on a medium temp for about 20-30 seconds at a time. Turn & rearrange the celery several times til dry. Usually only 4-5 cycles. Remember- 20-30 second bursts or you could have a fire in the microwave!! Watch closely.
sewverybusy1

I chop it up and freeze it all the time. The crunch goes away but the flavor remains for stews, casseroles, and other recipes where the flavor is desired.

I freeze it all the time and use it in cooking