Cultivation

Canning and pickling — celeriac

Apium graveolens L. var. rapaceum (Mill.) Gaud.

The processing of celeriac is characterized by a high content of essential oils, which determines its role as a flavoring agent or a base for fermentation.

In the reference 8 varieties crop Celeriac, where this is mentioned in the description.

Celeriac is used in the production of canned and pickled vegetables primarily as a spicy ingredient. Due to its pronounced aroma caused by essential oils, its dosage in blends with tomatoes, cucumbers, or zucchini must be strictly limited to maintain a flavor balance.

The technology for standalone processing of the root includes fermentation methods similar to sauerkraut production: the shredded raw material is rubbed with salt until juice is released and then kept under pressure. During thermal processing in canned products, the root vegetable retains its firm texture, serving as a functional additive that imparts a characteristic profile to the product.

General information about the subject — on the page Canning and pickling.

Sources7

Varieties of Celeriac mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.