Recipes

[Pooky1]

I haven't tried this for celery but I have tried lettuce and shreeded lettuce that in a zip lock bag lettuce looks awful by the second day but I put it in a lock and lock container and lettuce lasted at least a week. Hope this helps.

[Sunshine Kate]

These celery tips are great.

Question:  Do you wash the celery really well when getting home from the store? 

Or, do you place in the refrigerator in the plastic bag as it was in the store, and wash it as you use it? 

[LavernLuvsShoes]

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@Sunshine Kate wrote:

Question:  Do you wash the celery really well when getting home from the store? 

Or, do you place in the refrigerator in the plastic bag as it was in the store, and wash it as you use it? 

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I remove my celery from the plastic bag, pat it dry and wrap it (tightly) in Reynolds Wrap.

I wash it, as I use it...

Plus, I read (somewhere) that when you wash fruit and veggies, before using it immediately, it causes it to go bad quicker. 

[Nightowlz]

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@lovemybichonfrise wrote:

@Nightowlz 

I do the same thing as you.  I buy only celery hearts and wash, dry and trim.  Cut up as needed for different recipes and store in Ziploc bags in the freezer. I also freeze onions, peppers and carrots. Haven't tried garlic yet and would only do a few cloves at first.

Also haven't done tomatoes as you have.

Rinsing and drying all before I trim, peel and cut, chop, dice for different uses.  I found how to do this on the Spruce website.  It saves me money and time.  I was skeptical at first but started with a small amount of each vegetable and it worked. Now I'm never without these items. With the peppers, I slice them for peppers, onions and sausage and dice them for chili and omelets.

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@lovemybichonfrise 

Having all this in the freezer makes it so much easier & faster cooking meals. 

DH has plenty of tomatoes from the garden so we freeze what doesn't get given away or used. 

I just read an article the other day that mentioned fresh frozen garlic cubes from Trader Joe's if you have one in the area.

This info came from the article about mincing garlic & storing in a jar with olive oil. You have to use it in a week so only make enough for that. This is a good solution for us. 

“Grate, mince, or pulse garlic in a food processor until finely chopped,” she advises. “Store in a sealed jar covered with olive oil for up to a week. When you need raw garlic for a recipe scoop out what you need. You're also left with a garlicky oil you can use anywhere you want garlic flavor.”

AI has info on freezing it different ways.