Celery recipes

Phil your celery sounds like a city gardeners zuchinni crop...overwhelming.

I have a copy of a 1964 cookbook published by Farm Journal with instructions on how to freeze,can and pickle them. I have never tried it so I can not vouch for how they taste.

Freezing hint, when you are preparing celery for table use save the leaves and little scraps. Seal them in a zip bag with as little air as possible, freeze them to use in soups, stews, stuffing, etc later.

General freezing....trim, discarding tough and blemished stalks. Wash and cut in 1" pieces or finely dice.. Scald 4 minutes, chill, drain, package and freeze.

Canning.....
Raw Pack....cut into lengths of about 3-4 inches, loosely pack into pint or quart jars. Add salt (1/2 tsp for pints, 1 tsp for quarts). Cover with boiling water to 1/2" from top. Adjust lids and process in pressure canner at 10 pounds pressure for 30 minutes either size jar.
Hot Pack...cut as per Raw Pack, then precook 1-3 minutes, pack into jars, add salt (same quantity for raw pack). Cover with boiling liquid used for precooking, add boiling water if need to fill jars to 1/2" from top. Adjust lids, pressure canner at 10 pounds pressure for 35 minutes both sizes.

You can also chop the celery and add it in equal parts with prepared tomatoes and can them the same.

Celery-Cucumber Pickles
6 large cukes
ice water
Celery
Onions
1 qt vinegar
1 cup sugar
1/2 cup water
1/3 cup salt
Soak cucumbers in ice water 5 hours. Cut each cucumber lengthwise into 5 strips. Pack closely in 3 hot sterilized quart jars with 3 stalks celery and 3 slices onion in each. Drain off any juice in jars.

Bring vinegar, sugar, water and salt to rapid boil.
Pour over pickles in jars and seal at once. Process in boiling water bath (212 degrees) 5 minutes.
Makes three quarts.