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Celery Questions

12 years ago

I've been canning pickles and relish and such (BWB, but I'm about ready to but the bullet and get a pressure canner and try that too), but I have noticed something that I wanted to know if anyone could help with:

A lot of recipes contain either celery seed or chopped celery. It's found in both BWB and pressure canned recipes of all types.

I have a friend who is HIGHLY allergic to celery. She is new to canning. We have both seen lots of interesting recipes to try but they have celery in them. I suspect I can just leave out the celery SEED in a recipe (right? it would seem to be just a flavoring), but what about the chopped celery? For example, the Rummage Relish recipe on the NCHFP website looks great but contains 2 cups of the stuff. I don't think I can just leave it out, right? Is there some sort of guideline to do this safely? My friend is also considering trying to pressure can soups and a lot of those recipes have significant amounts or celery too.

I would love some help with this. Thanks!

Marcy

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Comment (1)

Linda_Lou
12 years ago
You can safely omit the celery in any of the recipes. It is fine to leave out low acid things like that, just not anything that would be considered acid in a recipe. The flavor will be different without the celery, but at least this will allow your friend to still have the foods.
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