How to save petiole celery for the winter

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

When to harvest petiole celery

Terms of harvesting petiole celery are different. It depends on the varieties of petiole celery. So, self-bleaching species planted by mulching are afraid of a sharp change in temperature and a drop to minus values, so they are harvested until September, namely before the first frost. But the collection of other varieties grown in trenches is carried out much later – after 3-4 weeks.

It is advisable to carry out a bleaching procedure 14-21 days before collection: collect the petioles in a bundle, wrap with a “breathable” material. So these parts of the plant will retain their tenderness for a long time, and at the same time they will not be bitter.

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

Harvesting stages for the winter: basic rules for harvesting and storing petiole celery:

1. Dig up the plant with a flat-toothed fork.
2. Clear the roots from the ground.
3. Cut the tops off by 2-4 cm. And you can immediately use it.
4. Move the harvested crop to a dark, cool place.

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

How to store petiole celery for the winter

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

1. In the cellar. The maximum shelf life is 2 months. The beauty is that the perfect appearance and taste are preserved. The complexity of this method of harvesting for the winter lies in pre-treatment: the root crops must be thoroughly cleaned from the ground, the leaves cut off, the rhizomes buried 2-3 cm deep into the wet sand and removed to 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. In extreme cases – with foil and a paper towel on top.
3. Frozen. Celery is stored this way for a very long time, about a year. However, it can be used in this form only in canning recipes.
4. Dried. It also has a long shelf life, 5-10 years, but it is used as a spice or seasoning for various dishes.

Each type of preparation for the winter has many variations of recipes.

How to freeze petiole celery

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

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

• celery itself;
• freezer bags;
• plastic bags;
• freezer container.

Store such blanks should be in the freezer.

Leaves

This is the simplest technology. The recipe is:

1. Divide bunches by leaves.
2. Rinse under running water. Let the liquid drain through a colander.
3. Spread them on a towel and let dry for 30 minutes, turning occasionally.
4. Finely chop the leaves.
5. Pour the mixture into a container or freezer bag.
6. Remove to freezer. The blank can be used after 2 hours.

Such a preparation of petiole 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.

bundle

This recipe requires minimal effort.

1. Select the branches you need.
2. Repeat steps 2-3 from the previous recipe.
3. Lay out on cling film. Roll up.
4. Remove to freezer.

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

The stems

They are best used to flavor soups and various broths.

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

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

Storing dried stalk celery

The algorithm for saving blanks according to different recipes for the winter is slightly different:

1. Rinse celery under running water. Remove skin.
2. Cut greens into strips.
3. Leave to dry on a paper towel for an hour.
4. Pour onto paper in partial shade. Flatten 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 like that until the plant dries completely.

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

Storing fresh celery for the winter

The plant is harvested similarly according to the technologies that were described above. It is important to store in a refrigerator or in a room away from direct sunlight with a temperature of 3 degrees and high humidity.

Canning petiole celery for the winter

There are different technologies and their 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.

Method:

1. Prepare the plant (wash, dry, finely chop the petioles).
2. Add chopped garlic, finely chopped parsley, salt, pepper and spices. Mix.
3. Melt honey with lemon juice in a separate bowl. Add oil. Mix.
4. Pour the mixture into the 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, wrap with cloth. Let cool.

Remove to a cold 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.

Method:

1. Prepare celery (wash, dry, cut into 5 cm pieces).
2. Mix water and vinegar in a bowl. Boil.
3. Add celery, garlic cloves, salt. Cook for approximately 3 minutes.
4. Throw in a colander.
5. Sterilize jars. Pour mixture into them.
6. Pour in hot oil. Roll up.

Repeat steps 7-8 of the previous recipe.

3 recipe

Ingredients:

• celery – 0,2 kg;
• parsley, leek – 0,1 kg each;
• salt – 0,1 kg.

Method:

1. Wash and dry 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. Put in banks. Leave for several hours in the fresh air.
7. Then close tightly and store in a dark, cool place.

4 recipe

Ingredients:

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

Method:

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

Remove to a dark cool place.

How to prepare petiole celery for the winter

You can prepare celery stalks for the winter not only in the ways and recipes that are indicated above. There are still a whole lot of varieties of blanks of 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 denticles;
• parsley – 25 g;
• salt – 6 g;
• pepper – 7 g;
• sesame seeds – 10 g;
• lemon juice – 50 ml;
• vinegar – 27 ml;
• vegetable oil (preferably olive) – 16 ml.

Method:

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

Remove to 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

Method:

1. Prepare the necessary greens and vegetables: rinse, dry, finely chop.
2. Divide evenly among sterilized jars.
3. Separately, boil water with the remaining components. Pour into banks.

Repeat steps 5-8 of the previous method.

2 recipe option

Ingredients:

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

Method:

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

Remove to a cool dark place.

3 recipe option

Ingredients:

• celery – 280 g;
• Bulgarian 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.

Method:

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

Sauce of stalked celery

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

Ingredients:

• celery – 0,1 kg;
• cucumber – 1 piece;
• Garlic – 4 cloves;
• greens – 1 bunch;
• salt and pepper – to taste.

Method:

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

Remove to container. Put in the freezer.

Salad of petiole celery for the winter

The recipe is quite simple and does not take 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.

Method:

1. Rinse components, dry. Cut celery into large pieces, carrots into bars, tomatoes and zucchini into rings.
2. Fold vegetables, add the rest of the components. Mix. Let the juice run.
3. Put on a slow fire. Steam for 30 minutes.
4. Pour hot into jars.

Roll up. Let cool. Remove to a cool place.

The recipe for harvesting petiole celery for the winter of 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 run. Close the lid. Remove to 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 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.

Method:

1. Clean the tomatoes. Get juice. Put on fire and cook for about 1 hour. You will get approximately 1,8 liters of tomato sauce.
2. Add remaining ingredients (except celery). Cook for another 20 minutes.
3. Rinse and dry celery. Cut into sticks. Add to mixture. Cook for another 25 minutes.
4. Sterilize jars.
5. Pour mixture into containers. Roll up.
6. Wrap with cloth. Let cool.

Remove to a cool place.

2 way classic recipe

Ingredients:

• celery – 3 stem;
• pepper (black) ground 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.

Method:

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

Put in the refrigerator.

What can be done with the foliage of petiole celery

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

Benefit and harm

The composition of the celery leaf includes many important components.

1. Vitamins (A, B, C). They help improve the body’s metabolic processes. Normalize the hormonal background of a person. Help improve immunity. They help to normalize the work of the vascular, visual, skin, and nervous systems. Used to prevent cancer.
2. Trace Elements (potassium, calcium, magnesium, phosphorus, sodium, manganese, iron, zinc). Strengthen the musculoskeletal system. Promote the development of muscle and nerve cells. Improve the work of the gastrointestinal tract.
3. Organic acids and amino acids (apple, wine, glutamine, nicotine). Participate in all vital processes.

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

The leaves of this plant are used to treat:

• diseases of the musculoskeletal system;
• nervous disorders;
• diseases of the upper respiratory tract;
• reproductive pathologies;
• ailments 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 for losing weight – this will practically not give any effect.

Противопоказания

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.

It should be used carefully during pregnancy, and during the feeding period it should be discarded, 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. It can be used in diets, but in very small quantities. It is also recommended to use celery leaves in the nutrition 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 the cooking of the main dish, these plant components must be placed in the dish. They will not only give a special flavor, but also improve the taste and properties of the recipe.
3. Add to hot appetizers. As a seasoning, these parts of the plant will go well for cooking meat and fish dishes in pots. It can be both dietary dishes and recipes for a festive feast.
4. Replace cilantro. There is a whole kitchen where cilantro is the main ingredient in almost any dish. Celery will help here if people are allergic to the main component or they simply do not like it.
5. Add to salads. Moreover, it can be used both in diet recipes and in more high-calorie dishes. In any case, the leaves of this plant will further fortify 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, fish recipes, but also vegetable dishes.

In addition, many experts recommend regularly using a decoction of the leaves of this plant to strengthen immunity and improve the general condition of the body. This recipe does not require much effort to prepare!

Conclusion

There are various recipes for cooking petiole celery for the winter. One thing remains unchanged – the benefits of this plant for humans.