Abstract: A cooking bag for edible food contents is secured by a closure in a coiled circle around a neck of the bag. The closure has a single eyelet and a pair of notches which catch in the single eyelet. A distance from the pair of notches to a center of the single eyelet is nonadjustable and predetermined. As a result, spillage of the edible food contents from the bag is prevented while steam is allowed to vent from the bag during cooking.

Abstract: A dried infused celery which has extended storage stability and which upon rehydration possesses the taste, color, texture and appearance of fresh celery is prepared by soaking fresh celery pieces in a solution containing either lactose, glucose, a glucose syrup with a DE of 30 to 60 or derivatives thereof, the solution having a pH of 6.5 to 9 and maintained at a temperature of 120.degree. F. (48.degree. C.) to less than 220.degree. F. (105.degree. C.) and at a soaking concentration and period of time to infuse the celery pieces with from 55 to 85% sugar solids, followed by draining then drying the infused celery pieces.