Down_the_Rabbit_Hole Posted November 22, 2011 Share Posted November 22, 2011 I am always throwing these out because they go bad before I use them up. What is the best way to store them. I remember my mom use to cut her celery up into short stalks and keep them in a jar with water....will this work? Will it work for carrots too? Quote Link to comment Share on other sites More sharing options...
thescrappyhomeschooler Posted November 22, 2011 Share Posted November 22, 2011 Wrapping celery in aluminum foil keeps it fresher for longer. Carrots usually last quite a while in the fridge. Do you make meal plans? Maybe don't buy carrots unless you are using them for a specific meal. Quote Link to comment Share on other sites More sharing options...
Chris in VA Posted November 22, 2011 Share Posted November 22, 2011 When I have celery, we cut it up right away, put it in a container of water (sometimes vertical, sometimes laying down) and put it on the snacking shelf in the fridge (when there's room for a snacking shelf--frig gets disorganized quickly around here!). It goes in a day or so. I keep carrots in a tupperware-type container--no water, because it does leach out the vitamins (the celery, I don't care about--it's mostly water and fiber, but the carrots have lots of value nutritionally). They go pretty fast, too. If I'm going to use either in a planned meal, like a stew or something, I put them in the crisper without fooling with them and use them within the week. Quote Link to comment Share on other sites More sharing options...
Pippen Posted November 22, 2011 Share Posted November 22, 2011 I grate carrote that otherwise might go to waste to save for soup or quick breads. Quote Link to comment Share on other sites More sharing options...
AngieW in Texas Posted November 22, 2011 Share Posted November 22, 2011 The celery stays crisp longer if you make sure that it's completely wrapped with as little air as possible in the bag. I've had it stay crisp up to two weeks at a time. Quote Link to comment Share on other sites More sharing options...
LostSurprise Posted November 22, 2011 Share Posted November 22, 2011 Celery can be placed upright in a glass of water. However, it might be more helpful to do a fridge check when you're putting groceries away. If the celery and carrots are aging, throw them in a pot and make vegetable broth while you clean the kitchen. That can be frozen for a long, long time. Quote Link to comment Share on other sites More sharing options...
Lady Florida. Posted November 22, 2011 Share Posted November 22, 2011 If it looks like they're going to go bad before you are able to use them, put them in a baggie or container and freeze them. Toss them in the pot next time you make broth (no need to defrost first). If you don't usually make broth, use this as an excuse to give it a try. :001_smile: Quote Link to comment Share on other sites More sharing options...
2_girls_mommy Posted November 22, 2011 Share Posted November 22, 2011 Carrots last a long time here too. But we use them a lot. I slice them into strips to go with lunch often. I cut them up and cook them to add to canned soups or into rice for easy meals and extra veggies. The celery in water helps keep it crisp. I do it too. It does work. And yes, last resort, freeze it for soup for later. Quote Link to comment Share on other sites More sharing options...
Down_the_Rabbit_Hole Posted November 22, 2011 Author Share Posted November 22, 2011 Thanks everyone, great suggestions. I will do the broth idea as they show signs of age. Freezing veggie, how obvious :glare: (now I feel silly) I will cut some and put in a container for snacking. Quote Link to comment Share on other sites More sharing options...
Down_the_Rabbit_Hole Posted November 22, 2011 Author Share Posted November 22, 2011 If it looks like they're going to go bad before you are able to use them, put them in a baggie or container and freeze them. Toss them in the pot next time you make broth (no need to defrost first). If you don't usually make broth, use this as an excuse to give it a try. :001_smile: What's your broth recipe? Quote Link to comment Share on other sites More sharing options...
MomsintheGarden Posted November 22, 2011 Share Posted November 22, 2011 I've had success with rinsing celery, then wrapping the root end in a damp paper towel before storing it in a sealed plastic bag in the fridge. It keeps for up to a month that way. I've rarely had carrots spoil, though. Do you have problems with other foods spoiling? You may want to check your fridge temperature. Quote Link to comment Share on other sites More sharing options...
LostSurprise Posted November 23, 2011 Share Posted November 23, 2011 Recipe? Depends on what you have on hand. Usually I'll put a little oil in a pot and cook a little onion. Meanwhile I'll wash the celery well and chop into large pieces (no need for dicing). Keep the leaves on the celery. Chop off anything that looks dark, soft, or 'off.' Good vegetables for this: squash zucchini pea pods beans potato carrot herbs mushroom greens-spinach If you use greens, don't overcook and add something sweeter like potato or squash to even it out. Almost any leftovers can be used. Simply boil til a little soft, let stand and cool, strain and store. Good in the fridge for a few days or frozen for a long time. Useful as a soup base or added to stews, making rice, almost anywhere in the place of cooking water, etc. Quote Link to comment Share on other sites More sharing options...
bookfiend Posted November 23, 2011 Share Posted November 23, 2011 You can also chop them in the food processor and saute (with butter!). If you have time, add a chopped onion into the mix. They will last an additional week in the fridge this way. I use this mix in the base of a number of dishes. Quote Link to comment Share on other sites More sharing options...
Mystie Posted November 23, 2011 Share Posted November 23, 2011 If it looks like they're going to go bad before you are able to use them, put them in a baggie or container and freeze them. Toss them in the pot next time you make broth (no need to defrost first). If you don't usually make broth, use this as an excuse to give it a try. :001_smile: :iagree: Quote Link to comment Share on other sites More sharing options...
kalanamak Posted November 23, 2011 Share Posted November 23, 2011 Make a mirepoix and freeze. Very hand as a soup starter, etc. Quote Link to comment Share on other sites More sharing options...
Amy in NH Posted November 23, 2011 Share Posted November 23, 2011 My celery usually lasts a good month in the crisper drawer in an open ended plastic bag. I buy it with the root end still on, and I keep that crisper closed to keep the fridge condenser from sucking the moisture out of it. Quote Link to comment Share on other sites More sharing options...
Down_the_Rabbit_Hole Posted November 23, 2011 Author Share Posted November 23, 2011 Recipe? Depends on what you have on hand. Usually I'll put a little oil in a pot and cook a little onion. Meanwhile I'll wash the celery well and chop into large pieces (no need for dicing). Keep the leaves on the celery. Chop off anything that looks dark, soft, or 'off.' Good vegetables for this: squash zucchini pea pods beans potato carrot herbs mushroom greens-spinach If you use greens, don't overcook and add something sweeter like potato or squash to even it out. Almost any leftovers can be used. Simply boil til a little soft, let stand and cool, strain and store. Good in the fridge for a few days or frozen for a long time. Useful as a soup base or added to stews, making rice, almost anywhere in the place of cooking water, etc. Perfectly simple and sounds good. Quote Link to comment Share on other sites More sharing options...
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