Fresh to dry conversions:1 cup (4 oz/112g) fresh = 1 ½ tablespoons (5g) dried
1lbcelerysee note 1
Start with clean hands, equipment, and countertops.
Slice the celery into ⅛” to ¼” pieces.
Optional: Blanch for 1 minute in boiling water, then drain and run under cold water. Shake dry.
Arrange the celery on dehydrator trays, utilizing a mesh liner to prevent the celery from falling through the holes as it shrinks.
Dehydrate at 125ºF (52ºC) for 4-8 hours until the celery is dry and brittle—it should break, not bend (see note 2).
Let the dried celery cool completely before storing.
Short term storage: If celery will be consumed within a few weeks, store in a ziptop bag or sealed container on the counter or in a pantry.
Long-term storage: Condition by loosely packing the dried celery in a transparent, airtight container. Leave it on the counter for a week and check it daily for signs of moisture. If condensation appears, return the celery to the dehydrator (unless there are signs of mold—then, throw out the whole batch). Shake occasionally to keep the pieces from sticking together.
After conditioning, store in an airtight container in a cool, dark place for up to a year. Vacuum sealing will help extend the shelf life and quality of the celery.
Note 1: You can dehydrate any amount of celery that will fit in your dehydrator.Note 2: Total time will depend on your machine, total dehydrator load, humidity in the air, air temperature. 4-8 hours is a range and you should rely primarily on the feel and texture of the celery to determine doneness.Celery pieces should be dry and brittle in texture when properly dried. To test, remove a slice and let it completely cool. It should break, not bend. If they have any signs of remaining moisture, put them back into the dehydrator or oven to dry longer.
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