Bring a large pot of water to a boil over high heat.

As the pot is heating, prepare your celery by separating the ribs and rinsing well under clean running water to remove all dirt.

Trim the white sections off of the bottom of each stalk and remove strings, if needed.

Cut the ribs into chunks, cubes, or slices. Save the ends, leaves, and small ribs to use in making chicken or vegetable stock.

Once the water is boiling vigorously, lower the prepared celery pieces into the pot and boil for 3-minutes.

Remove the blanched celery and plunge into the bowl of ice water to cool for about 5 minutes.

Once the celery has cooled, remove and place on a clean kitchen towel to absorb extra moisture.

Line baking sheets with parchment paper, and arrange the celery pieces on the trays so they are not overlapping.

Place the baking sheets in the freezer and freeze until the celery is solid, about 1 to 2-hours.

Transfer the frozen celery to freezer bags, squeeze to remove air, and seal the bag. Label, date, and store the frozen celery in the freezer until ready to use in your favorite recipes. Use within 10-12 months.