Celery In The Freezer

Celery Stalk

Fresh Stalk of Celery


Celery In The Freezer

I had planted so much celery this year, I wasn’t sure what I was going to do with it all.  It was so wonderful to go out to my garden and cut a few stalks of fresh celery to use in my different recipes.  What shall I do with all the celery still sitting in my garden?  Here in Northern Wisconsin it is going to start getting pretty cold soon, so the celery has to come out of the garden. The question is, can I put celery in the freezer?  

 I read a few articles and found freezing celery was easy and a good way to have it on hand for all those soup recipes through the winter, which I make soup at least once a week & my favorite is Potato Soup, so I am drying celery leaves also because I always like to add some to my Potato Soup.  

I started by cutting my celery stalks off of the main hub and then putting the stalks in cold water to get any dirt off of them, scrubbed them down some and then I was ready to start dicing & dicing!!


washed celery

Washed celery

dicing celery

Dicing Celery








And here we have it, I should have kept count of how many stalks of celery I diced up but I didn’t, I know I had 5 plants in my garden and they were a really healthy plant.  I would suggest for anyone that likes celery or who uses a lot of it for soups or canning that you grow it, I had just started growing it a few years ago and have been very thankful I had it on hand.  After dicing & dicing I ended up more then a large bowl of celery, ready for the freezer.  I laid it out on a large jelly roll pan and froze it for 2 hours.  



Bowl of Diced Celery

Diced Celery

Freezing Celery

Freeze for 2 hours







And there you have it, 5 quarts of diced Celery In The Freezer!!



Celery In The Freezer

Celery In The Freezer










Growing Celery:  http://garden.org/learn/articles/view/439/

Health Benefits of celery:  http://www.medicalnewstoday.com/articles/270678.php

Winterize Your Garden:  http://grammescountrysplendor.com/category/veggie-garden/



First time freezing Fresh Picked Cauliflower

First Time Freezing Fresh Picked Cauliflower

First Time Freezing Fresh Picked Cauliflower

Fresh Cauliflower


It may seem a little daunting to attempt your first time freezing any vegetable but believe me it really is very easy, takes a little time but once you have completed this task you will be so satisfied upon completion.  The other aspect I enjoy about having the frozen cauliflower is the convenience of going to the freezer, grabbing out a bag of that frozen fresh picked cauliflower all ready to enjoy as part of a meal.  So let’s get started on the steps to your first time freezing fresh picked cauliflower!


1.When picking your cauliflower be sure to choose heads that are tight, white and no brown spots, you don’t want limp heads of cauiflower.  And we are on our way to First Time Freezing Fresh Picked Cauliflower.


First Time Freezing Fresh Picked Cauliflower

Picking Cauliflower Heads that are nice and white and no brown spots


 2. Now it is time to prep the head by washing it and cutting off the leaves.


First Time Freezing Fresh Cauliflower

Removing the leaves.

First Time Freezing Fresh Cauliflower

Cauliflower divided up into pieces






3. Cutting the florets. Cut the head of cauliflower up into florets, you want them around 1 1/2 inches in size.

First Time Freezing Fresh Cauliflower

Soaking in brine.






4. Soak the florets in brine, fill a large bowl or the sink with cold water, 4 teaspoons of salt, soak for 30 minutes.  This will rid your cauliflower of any insects. Rinse with fresh water and now it is time to start the blanching process.

5. Blanching the cauliflower, bring a large pot of water to a boil, place your florets in the water, enough water to cover them, blanch for 3 minutes, starting when you first place them in the boiling water.

 6. Ice Bath, place the florets in a sink or bowl with water and ice for 3 minutes.


Ice Bath



7. Freezing the cauliflower.  I personally like to place my florets on a cookie sheet with a layer of wax paper and put them in the freezer for a couple of hours or until they are slightly froze, I do this because then when I bag them up they won’t stick together and I can just use as many as I want at a time.  Then I will bag them up, either with zip lock freezer bags, that I squeeze as much air out as I can, or with a foodsaver machine.  Make sure to mark your bags and date them.  



Freezing                                                   Freezer bags

I hope you enjoyed your First Time Freezing Fresh Picked Cauliflower!


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Gramme’s Snaptoit Salsa Recipe

Gramme’s Snaptoit Salsa Recipe

 Gramme’s Snaptoit Salsa Recipe is my own concoction with a little punch to it. Today I made my 4th batch of salsa and I  have combined a couple of salsa recipes plus used “Mrs. Wages Create Salsa packet”  https://www.mrswages.com/recipe/salsa-mix/  I didn’t follow the recipe on the packet I will include the recipe I used.  I have been experimenting with the different salsa recipes I have, trying to find the one that has the consistency and flavor I want.  You know how you buy certain kinds of salsa in a jar or have one at a restaurant that is just so good, well, that is what I want of my own, so today after tasting the finished product this one receives my approval!  images-2   Let’s beginning the journey of Salsa making!!

The tomatoes I am using today are a Amish Roma tomato, I like this tomato because it is a very meaty and has lots of flavor.  I want you to know the vegetables I am using all came fresh from my garden, that is the best part about this salsa!! The next step is to wash them, whether you grew them yourself or bought them from some where else you need to wash them.  Now you are ready for the next step of this great adventure of salsa making!  Here are the ingredients I used in this salsa recipe!
dscn1880                                   dscn1970

 Fill a stainless steel larger pot with water a little over half way and put it on the stove to boil.  Once it has come to a boil you can place a dozen or so tomatoes in the water (if you aren’t using roma tomatoes and are using bigger tomatoes probably put only 8 in the pot, all depending on the size).  Leave them in the boiling water for 45 to 60 seconds, you will see the skins start to wrinkle or even split, remove them quickly and place them in the sink filled with cold water, I always add ice cubes to get it nice and icy cold so it cools off the tomatoes quickly, you don’t want them to keep cooking.  You can take time while waiting for them to cool to chop up your onions, green peppers, garlic and jalapeno peppers, or whatever kind you are using for hot peppers, remember the more hot pepper seeds you include the hotter the salsa will be and always remember to wear gloves with handling hot peppers!!  

dscn1969   dscn1973      dscn1974       dscn1975

Once you are done with cooling the tomatoes it is time to start to chop them up, some like them diced or just cut to a rough chop, however you would like them will work.  Add all the ingredients together in your stainless steel pot except for tomato paste and start them to simmer and let them simmer until your desired thickness.

                                                    Wholah finished product!!!

Gramme's Sanaptoit Salsa Recipe

Gramme’s Sanaptoit Salsa Recipe

Gramme's Snaptoit Salsa
Yields 5
A hint of heat in Gramme's Snaptoit Salsa, enjoy it with chips of all kinds. A good party dip, family gathering or serve with over you tacos, nachos or burritos.
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Cook Time
15 min
Cook Time
15 min
  1. 10 Cups roughly chopped tomatoes
  2. 3 Cups chopped and seeded bell peppers
  3. 3 Cups chopped onions
  4. 1 Large chopped jalapeno pepper or hot pepper of choice, you can use more if you desire more heat, the seeds are what adds heat also.
  5. 1 1/4 Cups of white sugar
  6. 2 Cloves of garlic, minced
  7. 2 Tbsp. cilantro, minced
  8. 3 tsp. salt
  9. 1 16 oz Can tomato paste
  10. 1 package of Mrs. Wages Salsa Mix
Peeling Tomatoes
  1. Wash tomatoes, bring a large pot of water to a boil, then place tomatoes in water (maybe 8 tomatoes at a time, depends on size), blanching them for 30 to 60 seconds, until the skin on tomato splits. Remove from water and place in sink or container filled with ice water, let cool in there, remove the skins, core and rough cut.
  1. Combine all ingredients except tomato paste in large pot.
  2. Simmer until desired thickness.
  3. Stir in tomato paste.
  4. Place lids in water and bring to boiling.
  5. Ladle hot salsa into jars washed in hot soapy water, leaving 1/4" head-space.
  6. Process 15 minutes in hot water bath.
  7. Remove from water and place on cloth and wait for lids to snap and jars are cooled.
Grammes Country Splendor http://grammescountrysplendor.com/



I hope you enjoy this recipe and if you have any questions please do not hesitate to comment or email me at gayle7rogers@gmail.com

Meatless Spaghetti Sauce

Meatless Spaghetti Sauce recipe I have used a couple of times for my roma tomatoes.  I just wanted to share a few snapshots of the process.  One of the joys I have is that I am able to go to my garden and pick the vegetable ingredients for this recipe.


Meatless Spaghetti Sauce

Roma Tomatoes Great For Spaghetti Sauce

Meatless Spaghetti Sauce

Green Peppers fresh from my garden








I started out with over 100 Romas and then put them in boiling water for a minute and then transferred them to ice water until they were cooled down.  After they had cooled I took the skins off and chopped them up. Roma tomatoes work the best for spaghetti sauce because they are meaty.


30#s Tomatoes (skins removed & chopped)

1 cup Onions, chopped

1 cup Green Peppers, chopped

1 cup Celery, chopped

1/4 cup Sugar

1/4 cup Fresh Parsley, chopped (I used store bought)

4 Cloves Garlic

4 Tablespoons Canning Salt

1 Tablespoon Sweet Basil, chopped or store bought

1 Tablespoon Oregano, chopped or store bought

1 Tablespoon Thyme, chopped or store bought

  • Once your tomatoes are peeled and chopped combine all ingredients in a large kettle, stainless steel is the best.  Heat rapidly to simmering and simmer until thickened or preferred consistency, approximately 1 1/2 hours.  Stir frequently.
  • Bring to a boil and pack into clean hot sterilized quart jars, leaving 1 inch headroom.  Make sure to boil lids before placing on jars & wipe rims of jars, seal up.
  • Process in a boiling water bath for 40 minutes. Remove and cool.
  • Makes 5 to 7 quarts.

If you don’t want chunky sauce before cooking run it through a strainer or food mill. Finished Product:  5 Quarts.



I hope this recipe encourages you to try your hand at making Meatless Spaghetti Sauce, make to your own taste and thickness!  I just started canning my own spaghetti sauce a couple of years ago and I love doing it and having it on hand.  I usually do quarts of it but you can use any size jar that fits your need.

Guide for Pressure Cooker.