If you ask 100 people if you have to blanch celery before freezing, 50 will say "Yes!" and 50 will say "No, it doesn't matter."

So to settle it once and for all for my own knowledge, I'm doing a sidebyside experiment. I'll freeze two batches of celery: One that has been blanched, and one that has not. Then I'll freeze it all for a few months, and see how both come out. Which one has better taste and texture?

Equipment used in this video:

FoodSaver FM2000 Vacuum Sealer Machine
https://amzn.to/2uGdlmY

Vacuum Seal Bags (two 50ft rolls)
https://amzn.to/38Yd4Rj

00:00 Intro
01:19 Preparing Celery
03:41 Flash Freezing
05:28 Vacuum Sealing
06:40 3 Months Later
08:29 Taste Test & Comparison


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