Difference between revisions of "Celery"
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* Slice about 1/4" and dry at 130 until dry. | * Slice about 1/4" and dry at 130 until dry. | ||
* Cut it up like you want to use it eventually, and dry it at a fairly low temp (115 degrees or so) until it's dry. The time it takes depends on the humidity. <!--Sally Davis@Canning2--> | * Cut it up like you want to use it eventually, and dry it at a fairly low temp (115 degrees or so) until it's dry. The time it takes depends on the humidity. <!--Sally Davis@Canning2--> | ||
| + | ===Freezing== | ||
| + | * It is possible to freeze Celery, it will be a bit soft when thawed, but good for [[steam juicing]], cooking etc. The taste will be preserved, but the consistency will be softer. | ||
[[Category:Spices]] | [[Category:Spices]] | ||
Revision as of 22:11, 6 January 2010
Long term storage
Drying
- Slice about 1/4" and dry at 130 until dry.
- Cut it up like you want to use it eventually, and dry it at a fairly low temp (115 degrees or so) until it's dry. The time it takes depends on the humidity.
=Freezing
- It is possible to freeze Celery, it will be a bit soft when thawed, but good for steam juicing, cooking etc. The taste will be preserved, but the consistency will be softer.
