October - November
Both celery and celeriac root can be eaten raw or used in a raw salad.
Both are good in soups, stews, and Asian dishes.
Try them boiled, braised, or steamed as a cooked vegetable.
Celery keeps for 2 to 3 months at 32 to 35 degrees and 95% relative humidity.
Under normal refridgeration, celery looses moisture and becomes limp within 1 to 2 week. To rejuvenate, soak in ice water before using.
Celeriac can be stored by layering untrimmed roots in moist sand in a pail and placing in a cool cellar.
Celery and celeriac are both high in potassium and provide fiber.
HOW TO CAN CELERY:
Hot Pack: Wash; slice or cut into 1 inch pieces. Cover with boiling water; boil 3 minutes. Fill jar with hot celery to within 1 inch of top. Add 1 tsp. for quarts and 1/2 tsp. for pints. Fill with boiling cooking water, leaving 1 inch headspace. Process in a pressure canner; pints 30 minutes and quarts 35 minutes.
HOW TO FREEZE CELERY:
Trim; discard tough and blemished stalks. Wash, dice or cut into 1 inch pieces. Blanch in water for 1 to 2 minutes. Cool immediately in cold water. Drain; pack into freezer containers and freeze. Use only in cooked foods.