A few weeks ago, a caning friend mentioned he had canned up a bunch of celery. I never thought of canning celery so I did a little research and found that the “gurus” don’t recommend canning celery. They have no research to prove it’s safe but there also is no research to prove it’s unsafe.
After reading all the “Do Not Do It” web pages, I decided not to do it. When I got home from my grocery pickup today, I had not purchased celery but as I began putting groceries away, I found five packages of celery in the fridges and then found another one so, with six packages of celery in the house, I re-thought canning celery. I remembered that I had put chopped raw celery in quite a few jars – beef stew, chicken jambalaya, stuffed pepper soup, cabbage soup. Some of those recipes I’ve been canning or 30+ years.
NOTE: Just because I’m doing it and just because I’ve done it before doesn’t make it safe and I’m not recommending anyone do this . . just saying I did it.
I decided to go ahead and do it.
There are things that we should not can and I’ve always understood the reasoning behind it but celery .. I just don’t understand but . . what do I know. I can’t even figure out if I gained or lost an hour last night! 🙂
I cut it up small. It’s the flavor I want most of the time – not the crunch of the celery. When I use this in recipes, I’ll usually use the liquid also. If I want crunchy celery in tuna salad or chicken salad, this is NOT the thing to use. But, if I want celery flavor and don’t care about biting into crunchy celery (soups, dressings, casseroles), this will be great.
Each half pint jar has almost a cup and the two pint jars each have about 1-3/4 cup. Glad to have most of the celery out of the fridge before it goes bad and have a few jars of celery on the shelves for those times I want celery and don’t have it.