With little harvest from my garden this year I decided to focus on canning an assortment of convenience foods. First up, celery.
I started with 4 extra large stalks that were 99-cents each.
All the leaves and unsightly pieces were bagged and put in the freezer to be used in November when I make turkey broth.
When I make soup I like to cut my celery in small bite size pieces; so for canning I did the same.
Once all the pieces were cut and ready I dumped them into a pot of hot water which was then boiled for 3 minutes.
My canning book states to pressure can celery at 10-pounds for 30 minutes.
4 extra large celery stalks produced 14 pints of celery. These will be used in soups this winter.