On Thu, 08 Dec 2016 23:54:24 -0800, sf > wrote:

>On Fri, 09 Dec 2016 05:28:08 +1100, Jeßus > wrote:
>
>> On Thu, 8 Dec 2016 07:39:10 +0000, S Viemeister
>> > wrote:
>>
>> >On 12/7/2016 9:57 PM, Je?us wrote:
>> >> Is blanching essential, worth doing?
>> >> Thanks.
>> >>
>> >I haven't found it necessary. I just slice/chop the celery, spread it
>> >out on a baking sheet, freeze, and then bag.
>>
>> Thanks Sheila, I won't bother with the blanching if that works for
>> you.
>
>Freeze it with equal portions of onion and carrot to make a mirepoix.

That's an idea, as I do make my own stocks.

>I freeze a fairly small chopped mixture in snack baggies. They are
>the perfect size to use when I'm making stock in my crockpot, so that
>cuts down on prep work. Grab and go. If you like to brown your stock
>ingredients, pop it onto the pan of bones and roast it all together.

Thanks, celery is cheap and plentiful here ATM so I might do this (if
I get time).