Foods you Can and Can't Freeze

Learning what you can freeze and can't freeze is one of the hardest lessons to learn There’s nothing more disappointing than spending your time and money to make a big batch of something for the freezer just to throw it away when it turns out bad. But certain items simply can't freeze and are bound to give you bad results.

The Basics of Freezing

No matter what type of food you’re freezing, here are several basic guidelines that will make your life easier, and help you get the best results.

• Freezing can retain quality, but not increase it. Begin with good quality food.
• Try to prevent air coming in contact with the food, and moisture from escaping. Both of these will dry things out, and can burn them in many cases.
• Freeze foods as quickly as possible. This will minimise the size of ice crystals that will form, limiting the damage to the food when thawed.
• Foods should be slightly undercooked when frozen if they are to be reheated when thawed.
• Only put as much food in the freezer as will freeze within the next 24 hours or so
• Rather than freezing spices, add them just prior to serving a meal. They can change colour and flavour when frozen.
• Label things so you know when they were frozen, and when to take them out.

Foods That Freezes Well

• Meat, poultry and fish - These all can be frozen with success. Raw meat is preferable for long storage because it doesn't dry out or get freezer burn as fast as cooked meat.
• Breads and baked goods – These also can freeze and do well in the freezer. This includes cakes, pies, muffins, bagels, quick and yeast breads both as dough/batter or baked, biscuits, raw or baked and pizza crusts raw or baked.
• Butter and margarine -
• Beans / Rice

Foods That Can Freeze But Will Change In Texture

• Fruits and vegetables - These all soften and those with high water content do not freeze well. Fruit that still has ice crystals can be eaten as is after thawing but most fruits and veggies should be used for cooking after being frozen.
• Potatoes – These freeze great however they must be cooked before freezing to insure they don't turn black.
• Pastas – These will become much softer after they are frozen and should only be cooked about three quarters of the recommended time. Also pastas frozen in liquid or sauce will absorb much of the sauce.
• Milk and dairy products – These can be frozen but may separate afterwards. Cheese will become crumbly and hard to slice but is fine for cooking or melting.
• Herbs – These will lose their texture but retain their flavour. Frozen herbs can be used for cooked dishes but not for garnishes.
• Raw eggs – When removed from their shells can be frozen but are mixed with a bit of salt or sugar to keep them from turning rubbery.
• Cooked eggs – Meaning scrambled or used in a recipe freeze well. Boiled eggs don’t do as well because the whites get rubbery.
• Fried foods – These lose their crispness but do fine when reheated in the oven.

Foods That Can't Freeze

• Salty fatty items - .g. bacon, sausage, ham, hot dogs, some lunch meats and some fish do not last long in the freezer. The salt causes fat to go rancid in the freezer. If it looks or smells ‘off’ toss it.
• Egg white based icing - These can become frothy or weep.
• Greasy foods - they just become greasier
• Cream fillings - and soft icing
• Pies - made with custard or cream fillings
• Fruit Jam - on sandwiches may soak into the bread
• Soft cheese- such as cream cheese - can become watery
• Mayonnaise - It separates; use salad dressing instead)
• Sour cream - it becomes thin and watery)
• Potatoes - cooked in soups and stews -they become mushy and may darken
• Gravies - made with wheat flour
• Spices
• Melons - get very soft and lose much of their juice. They can still be used for smoothies but generally are not frozen.
• Meringue - toppings become tough and rubbery.
• Crumb toppings - for things like casseroles or desserts can become soggy.
• Vegetables - such as lettuces, celery, radishes, cabbage, cucumbers become a watery mess. However frozen celery can be used to make soup