You can pressure can celery at home using a pressure canner, and it’s a safe way to preserve this crunchy vegetable for months.
Celery is a low-acid vegetable, which means it needs the high heat of a pressure canner to be safely preserved.
Boiling water bath canning won’t kill the bacteria that can spoil low-acid foods, so pressure canning is the only recommended method for celery.
If you’ve been wondering how to pressure can celery, the process is straightforward once you understand the basics.
In this post, we’ll walk through why pressure canning works for celery, what you need to get started, and the step-by-step method to do it right.
Let’s dig in.
Why You Should Pressure Can Celery
You should pressure can celery because it’s a low-acid vegetable that requires temperatures above boiling to be safely preserved.
Here’s why pressure canning is the right approach:
1. Celery Is a Low-Acid Food
Celery has a pH level that puts it firmly in the low-acid category, which is why you need to pressure can celery instead of using a water bath.
Low-acid foods can harbor dangerous bacteria like Clostridium botulinum, which thrives in moist, oxygen-free environments.
A boiling water bath only reaches 212°F, but pressure canning pushes temperatures up to 240°F or higher.
That extra heat is what makes pressure canning celery safe.
2. It Preserves Celery for a Long Time
When you pressure can celery properly, it can last on your pantry shelf for up to a year or even longer.
That’s a huge win if you grow celery in your garden or find a great deal at the farmers market.
Instead of letting extra celery go limp in the fridge, you can pressure can celery and enjoy it whenever you need it.
3. It Keeps the Flavor and Texture
Pressure canning celery locks in its natural flavor and keeps it ready for soups, stews, and casseroles.
While canned celery does soften compared to fresh, it still holds up well in cooked dishes.
This makes it a handy ingredient to have on hand, and it’s one more reason to learn how to pressure can celery.
What You Need to Pressure Can Celery
Before you pressure can celery, gather the right tools and ingredients so the process goes smoothly.
Here’s what you’ll need:
1. A Reliable Pressure Canner
You can’t pressure can celery without a proper pressure canner, not a pressure cooker.
Pressure canners are designed to hold multiple jars and reach the high temperatures needed for safe canning.
Look for one that holds at least four quart jars and has a pressure gauge you can trust.
2. Fresh, Crisp Celery
Choose firm, bright green stalks when you plan to pressure can celery.
Avoid celery that’s wilted, brown, or slimy because it won’t hold up well during canning.
Wash the stalks thoroughly and cut them into pieces that fit your jars.
3. Canning Jars, Lids, and Rings
Use clean mason jars that are free of cracks or chips.
You’ll also need new lids and screw bands to seal the jars after you pressure can celery.
Always inspect your jars and lids before you start.
4. Salt and Water
You can add a bit of canning salt to each jar for flavor, but it’s optional.
Fresh, clean water is essential whether you’re boiling the celery first or filling the jars.
Some people also add a little lemon juice, though celery doesn’t require it for safety.
How to Pressure Can Celery Step by Step
Learning how to pressure can celery is easier than it sounds, and these steps will guide you through it.
1. Prep Your Celery and Jars
Start by washing your celery and cutting it into one-inch pieces or whatever size you prefer.
You can also leave small stalks whole if they fit nicely in your jars.
Meanwhile, wash your jars in hot, soapy water and keep them warm until you’re ready to fill them.
2. Pack the Jars
Fill each jar with celery, leaving about one inch of headspace at the top.
You can pack them fairly tight, but don’t crush the pieces.
If you’re using salt, add half a teaspoon per pint or one teaspoon per quart.
3. Add Boiling Water
Pour boiling water over the celery, still leaving that one-inch headspace.
Use a plastic knife or bubble remover to release any trapped air bubbles.
Wipe the rims clean, then place your lids and screw bands on fingertip-tight.
4. Load the Pressure Canner
Put two to three inches of water in the bottom of your pressure canner and place the jars on the rack.
Make sure the jars aren’t touching each other or the sides of the canner.
Lock the lid in place and turn the heat to high.
5. Bring It to Pressure and Process
Let the canner vent steam for a full ten minutes before you put the weight on.
Once the weight starts jiggling, begin your timer.
For pint jars of celery, process at 11 pounds of pressure for 30 minutes, and for quarts, go 35 minutes.
Adjust for your altitude if you live above 1,000 feet.
6. Cool Down and Check the Seals
When the time is up, turn off the heat and let the canner cool completely on its own.
Don’t rush this part, because releasing pressure too fast can cause jars to break or seal improperly.
Once it’s cool, open the lid, remove the jars, and let them sit undisturbed for 12 to 24 hours.
Then press the center of each lid to make sure it’s sealed tight.
So, How Do You Pressure Can Celery?
You pressure can celery by packing clean jars with fresh celery, covering it with boiling water, and processing it in a pressure canner at 11 pounds of pressure for 30 to 35 minutes.
That high heat is what makes pressure canning celery safe and shelf-stable for months.
Once you get the hang of it, you’ll be able to pressure can celery any time you have a bumper crop or a great sale.
Hope this post has helped you learn how to pressure can celery so you can enjoy this crunchy vegetable all year long.