How to Make Celery Juice

What You'll Need
Juicer or blender
Knife
Cutting board
Strainer or cheesecloth
Pitcher or large bowl
Measuring cup
Storage container (if not using immediately)

Drinking juice from fruits and vegetables is an excellent way to get your vitamins and minerals, and celery juice is a particularly healthy option. Four large stalks of celery are only 40 calories, but they are rich in potassium and sodium, as well as carotene, folic acid and vitamins A and C. Sodium might seem like an odd mineral to seek from vegetables, but this is a soluble form of sodium. Table salt is an insoluble form that is harder or impossible for the body to use. Celery is a more effective, healthier source of sodium. One large bunch of celery yields approximately 2 cups (16 oz) of juice, when using the juicer method. Celery juice can be stored in a sealed container, preferably a mason jar, in a refrigerator for up to 24 hrs.

How you choose to juice your celery depends on the equipment you have. You need either a juicer or a high-speed blender.

Using a Juicer

Step 1: Choose stalks that are straight and rigid with leaves that are not wilted or yellowed. Wash thoroughly to remove any soil clinging to them. Trim the tip and tail from the stalks, but leave the leaves on.

Step 2: Cut the stalks into pieces that fit into your juicer.

Step 3: Run you celery through the juicer. Your juice will come out the output.

Using a Blender

Step 1: Choose stalks that are straight and rigid with leaves that are not wilted or yellowed. Wash thoroughly to remove any soil clinging to them. Trim the tip and tail from the stalks, but leave the leaves on.

Step 2: Cut the stalks into 1 inch pieces.

Step 3: Put at least 1/2 cup of water into the blender. Add the celery on top. Start the blender on a low speed, then increase to puree. The solids should liquify in about 30 seconds. If the contents of the blender are too thick for the blades to liquify them, add more water and try blending again.

Step 4: For the next step, you need a pitcher (or large bowl) and some kind of strainer. Cheese cloth or a milk nut bag add extra straining for the raw material. Place the strainer in the pitcher with the edges outside the top edge of the pitcher. Pour the contents of the blender into the pitcher through the strainer. If you want to use cheesecloth, use the strainer as a base for cheesecloth, so it will be easier to handle.

Step 5: Lift the strainer material slowly from the pitcher. If using an open topped strainer you can use the back of a spoon to press any remaining liquid through the strainer. If utilizing cheesecloth, gather the edges together and squeeze the remaining liquid into the pitcher. Inside will be the pulp from the celery and the juice will be dripping out of the strainer. Squeeze the material until the liquid stops dripping out. Set the pulp aside.

What About the Pulp?

If you leave the pulp in with the liquid, you have a smoothy instead of juice. There are a number of healthy minerals, vitamins and fibers in the pulp. You can throw it out after straining it from the juice or removing it from the juicer hopper or you can also try and find a way to use it in other recipes. It makes an interesting topping on a salad or can be combined with pulp from other vegetables and dehydrated to form a kind of healthy chip. The remaining pulp can also be used in soups and other dishes that call for celery. However, don't wait too long to use it as the pulp will go bad very quickly.