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Freezing Celery and Onions

Source: NDSU Extension Service Nutrition Specialists

Freezing celery and onions is different than other vegetables. Select crisp and tender stalks of celery that are free from coarse strings. Wash thoroughly and cut into desired lengths for soups, or other cooked dishes in which you will use celery. Blanch for 3 minutes, then chill quickly in ice cold water. Drain and package in small lots.

If you use 1/2 cup measures on the average in dishes, wrap each 1/2 cup measure in a film or household foil package. Put individually wrapped packages in a moisture-vapor-proof container or freezer plastic bag, seal and freeze at once. In small packages, the celery will be accessible.

It is not usually necessary to freeze onions because they keep well in a cool, dry place, but you can freeze them. They start to lose flavor after 6 weeks and definitely after 6 months. Select mature, good quality onions. Sweet Spanish types are best, but any good garden variety will do. Peel, wash, slice in rings or chop. You do not need to blanch them. Package in moisture-vapor-proof containers.

You can put onions in individual packages in the amount you can use in recipes. Then put individual packages into a freezer plastic bag, seal tightly and place in a larger rigid container with a tight-fitting lid. Sometimes onions impart odors to the freezer. Onion odors tend to get stronger even during the short freezer storage time.

If you have further questions, contact your county office of the NDSU Extension Service.

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For More Information Contact your North Dakota County Extension Office of the NDSU Extension Service for additional information or see our main NDSU Web Page for publications and articles on Agriculture, Horticulture, Youth and Family, Business and Community and Food and Nutrition at  http://www.ag.ndsu.nodak.edu/