Most of us view the freezer as an insurance policy. Is something about to turn? Freeze it. Did you buy too many? Freeze it. But the freezer is not a neutral holding tank. It is a harsh chemical and physical environment that permanently destroys certain foods at the molecular level, or at a minimum makes them unrecognizable from what went into them. The damage isn’t always visible, but when you remove that container and defrost it, you’ll know it.
What foods should you never freeze?
The short answer: Shell eggs, mayonnaise, gelatin desserts, raw cucumbers, raw lettuce, soft cheeses (use fresh), sour cream, yogurt, fried foods, pasta cooked on its own, boiled potatoes and cream-based sauces should never go in the freezer. Most are destroyed by the large ice crystals that form during domestic freezing, which perforate cell walls and destroy emulsions. For many soft cheeses and cultured dairy products, there is a narrow cooking exception, but their fresh use is no longer an option once they have been frozen.
For a complete reference on how to properly store these foods, check out our Food Storage Guide.
📋 Foods That Should Never Be Frozen: A Quick Look
🥚 Shell eggs 🫙 Gelatin desserts 🥣Mayonnaise 🥗 Raw lettuce and green salad 🧀 Soft cheese (eat fresh) 🥒 Raw cucumbers and celery 🥛 Sour cream and yogurt 🍝 Cooked pasta (alone) 🍖 Fried foods 🥔 Boiled or baked potatoes 🍦 Cream-based sauces 🍰 Custard and Cream Pie Toppings 🥚 Hard boiled eggs 🫐 Raw fruits rich in water (watermelon, citrus fruits) 🔑 Key takeaways
The USDA Food Safety and Inspection Service confirms that shell eggs should never be frozen. The expanding liquid can crack the shell and the yolk becomes thick and syrupy, limiting its usefulness even after thawing. Mayonnaise is an oil-in-water emulsion stabilized by egg lecithin. Home freezer temperatures permanently break this emulsion. After thawing, it separates into a curdled watery mess that cannot be restored. The ice crystals that form during home freezing are large and slow growing compared to commercial flash freezing. These large crystals physically break down plant cell walls, turning water-rich vegetables like cucumbers, celery, and lettuce into soft, watery pulp after thawing. The gelatin networks are destroyed by the formation of ice crystals. Unlike most foods, a frozen and thawed gelatin dessert will not reset. It remains liquid permanently. Many items on this list have a narrow baking exception: soft cheeses, sour cream, and yogurt can all be used in baked or cooked dishes after freezing, where the change in texture is less noticeable. None of them are suitable for fresh consumption after thawing. Why home freezing permanently damages some foods The freezer is a powerful preservation tool, but home freezing and commercial freezing are not the same process. When you place food in a standard home freezer, the water in the food slowly freezes, forming large, jagged ice crystals. In commercial operations using individual quick freezing (IQF) technology, foods are exposed to extremely low temperatures almost instantly, producing small crystals that cause much less structural damage.
🔬 The Science of Ice Crystal Damage
When water in food freezes slowly, as it does in a home freezer, it forms large extracellular ice crystals that expand and physically rupture the surrounding cell walls. Peer-reviewed scientific food literature, including a widely cited 2018 study on freezing damage to cell-based foods, confirms that the quality of frozen and thawed cell-based foods is directly related to the integrity of those cells after freezing. The USDA Food Safety and Inspection Service explains it straight: slow freezing creates large, disruptive ice crystals that damage cells and dissolve emulsions upon thawing. For protein networks like gelatin, ice crystal damage to the three-dimensional structure prevents the gel from resetting.
20 Foods You Should Never Freeze 1. Eggs in the shell Never freeze an egg in its shell. The USDA Food Safety and Inspection Service is unequivocal: shell eggs should not be frozen. When the liquid inside freezes, it expands, putting pressure on the shell until it cracks. A cracked shell is a gateway for bacteria. Even if the shell does not visibly crack, the yolk undergoes irreversible changes, becoming thick and syrupy, so it will not run or mix well with the white or other ingredients. Freezing does not improve a shell egg in any way and creates both a quality issue and a potential safety issue.
✅ The exception: freezing eggs out of the shell
First crack the eggs, beat them lightly and freeze them in an airtight container. Frozen beaten eggs work well for scrambled recipes and cooking after thawing. Freeze the yolks and whites separately if necessary. Add a small pinch of salt or sugar to the yolks before freezing to reduce the gummy character when thawed. For complete advice on egg storage, see do eggs go bad And should eggs be refrigerated.
Instead, store: Fresh eggs in the refrigerator last 3-5 weeks from the package date. Do not leave eggs at room temperature for more than 2 hours.
2. Mayonnaise Mayonnaise is an oil-in-water emulsion stabilized by egg lecithin. This emulsion depends on a precise molecular arrangement that the temperatures of household freezers destroy. The USDA Food Safety and Inspection Service explicitly names mayonnaise as a food that does not freeze well, noting that the emulsions separate and appear curdled after freezing and thawing. The ice crystals that form during freezing physically disrupt the bonds in the emulsion, causing the oil and water to permanently separate. What comes out of the freezer is a broken, watery, curdled liquid that looks nothing like the condiment that went in. This applies to both commercial mayonnaise and homemade mayonnaise, although homemade varieties fare less well because they lack the additional stabilizers found in commercial versions.
Instead, store: Commercial mayonnaise opened in the refrigerator will keep for 2 months. For full guidance, see does mayonnaise go bad And does mayonnaise need to be refrigerated. OUR easy and healthy coleslaw And hamburger recipes both use mayonnaise and are best made fresh.
3. Raw cucumbers Cucumbers are about 95 percent water by weight. This water is contained in the rigid plant cell walls that give the cucumber its crunch and structure. When you freeze a cucumber, the water inside each of these cells expands and ruptures the cell wall. When it thaws, water escapes from the now destroyed cells, leaving a soft, translucent, water-filled mass. There is no texture recovery. A frozen and thawed raw cucumber cannot be used as a fresh cucumber in any application.
Instead, store: Raw cucumbers are best stored between 50 and 55 degrees Fahrenheit, slightly warmer than most refrigerators. Stored in the vegetable drawer, wrapped loosely, they last 1 to 2 weeks. For full guidance, see how to store cucumbers.
4. Raw lettuce and green salad Lettuce and most salad leaves are among the foods most consistently listed by food scientists as unsuitable for freezing. Like cucumbers, they have a very high water content and very low dissolved solids content, which means they freeze at nearly 32 degrees Fahrenheit and form large, damaging ice crystals almost immediately. The cell walls rupture and the thawed lettuce collapses into a wilted, translucent, watery mess. There is no way to restore the crisp texture that makes raw lettuce worth eating. The USDA Food Safety and Inspection Service lists lettuce among its examples of foods that simply don’t freeze well.
✅ The exception: blanched green vegetables
Blanched spinach, kale and chard freeze well. Blanching (brief boiling, then shocking in ice water) deactivates the enzymes that cause spoilage during freezer storage and partially destroys the cell structure before the ice crystals can. Blanched vegetables thaw well enough for cooked applications like soups, quiches and pastas. For a great way to use fresh spinach before it goes bad, our crustless vegetarian quiche works perfectly and can be prepared in advance.
Instead, store: Unwashed lettuce in the refrigerator in a paper towel-lined container lasts 7 to 10 days. For full guidance, see how to store lettuce And how to store arugula.
5. Raw celery and radish Raw celery and radishes fail in the freezer for the same reason as cucumbers and lettuce: Their very high water content freezes into large ice crystals that break down the rigid cell walls responsible for their snapping and cracking. Thawed raw celery becomes soft and quickly develops an oxidized color and unpleasant flavor. Thawed radishes become soggy and waterlogged. Neither is edible in raw form after freezing.
✅ The exception: celery for cooking
If you want to save celery for use only in soups, stews, or stocks, you can slice it, blanch it for 2 to 3 minutes, cool it in ice water, drain it well, and freeze it. The texture will still be soft, but the flavor will carry over in cooked applications. Don’t expect it to be usable raw after this process. Radishes cannot be significantly salvaged for cooking after freezing and are best composted rather than frozen.
6. Hard-boiled eggs Hard boiling modifies the he protein structure of egg white and freezing damages it further. The American Egg Board is explicit about this: Whole hard-boiled eggs and whites become hard and watery when frozen. Cooked egg whites do not survive the freeze-thaw cycle in an edible state, becoming rubbery and spongy. The yolk alone tolerates freezing a little better and can be frozen separately for later use in recipes. The whole hard-boiled egg as a unit is not a freezer candidate.
Instead, store: Hard-boiled eggs in the refrigerator in their shells will keep for up to 1 week. Shelled hard-boiled eggs stored in cold water (changed daily) also last about 1 week. For full guidance, see do eggs go bad. If you need a dish that uses several hard-boiled eggs at once, our Greek meze platter And crustless vegetarian quiche are two good options.
7. Soft and semi-soft cheeses (to eat fresh) Soft cheeses (brie, camembert, fresh mozzarella) and high-moisture varieties like ricotta and cottage cheese have delicate protein structures that break down when frozen. After thawing, they become grainy, crumbly and watery, with an unrecognizable texture compared to fresh. Cream cheese becomes grainy and loses its spreadable softness. Fresh mozzarella completely loses its tender, milky flavor. None of these products should be frozen if you intend to eat them fresh.
✅ The culinary exception
The National Center for Home Food Preservation (NCHFP) at the University of Georgia notes that cream cheese can be frozen for later use in cooking, dips, or as a glaze on frozen sandwich breads. Cottage cheese and ricotta can also be frozen for up to 1 month to use in baked applications. North Dakota State University Extension confirms that the change in texture makes them suitable for cooked dishes, even when they are no longer pleasant to eat fresh. The rule: only freeze them if you plan to cook or bake with them afterwards. For full guidance, see does cream cheese go bad, does ricotta go badAnd does mozzarella cheese go bad.
✅ Hard and mature cheeses are different
Hard, low-moisture cheeses like cheddar, parmesan, and aged gouda can be frozen for up to 3 months, tightly wrapped. They will become slightly more crumbly after thawing but are perfectly usable for cooking, melting and grating. For full guidance, see does cheddar cheese go bad And does parmesan go bad.
8. Sour cream and yogurt Sour cream and yogurt are cultured dairy products with smooth, consistent textures that rely on a protein matrix. Freezing breaks this matrix. After thawing, the sour cream separates and cannot be mixed again. Yogurt becomes grainy and watery, losing the thick, creamy consistency that defines its appeal. The NCHFP confirms that all cultured and sour dairy products lose their smooth texture when frozen, becoming grainy and sometimes liquidy. They can still be used for cooking, but it is not recommended to consume them fresh after freezing.
Instead, store: In the refrigerator, sealed. Sour cream lasts 1-3 weeks after opening. For full guidance, see does sour cream go bad And does sour cream need to be refrigerated. For yogurt, see does yogurt go bad.
9. Gelatin desserts Gelatin is a network of protein chains that traps water in a flexible three-dimensional structure. This structure depends entirely on specific molecular bonds between protein chains. When gelatin freezes, ice crystals grow in the gel matrix and physically disrupt these molecular bonds. The protein network cannot reform after thawing. What was a firm, wobbly dessert becomes a thin, watery liquid that won’t reform no matter how long you refrigerate it afterward. The damage is complete and permanent.
Instead, store: Gelatin desserts keep well in the refrigerator for 7 to 10 days, lightly covered. This is the proper storage method. If you’ve made too much, eat it in the fridge rather than trying to extend its life in the freezer.
10. Fried Foods Fried chicken, fried fish, tempura, onion rings, donuts, and anything that gets its appeal from a crispy, crackling exterior is definitely compromised by freezing at home. Moisture that migrates during freezing and thawing saturates the breading or dough from the inside out. Once thawed, the coating is soggy and cannot crisp up again in a standard oven. The contrast between crust and interior, which is the whole point of fried foods, is gone.
✅ The exception: commercially frozen fried foods
Commercially produced frozen fried foods (frozen fries, frozen fish sticks, frozen onion rings) are designed with specific coatings and frozen at temperatures that home freezers cannot match. It’s not the same as taking homemade fried foods and placing them in your home freezer. The commercial process produces much smaller, less damaging ice crystals that preserve texture in a way that a standard home freezer cannot replicate.
11. Boiled or baked potatoes (whole or cubed) Cooked potato flesh is mostly water and starch. Freezing whole or cubed cooked potatoes causes ice crystals to form in the water which break down the starch cells. After defrosting, the texture is grainy, waterlogged and floury, and the potato cannot maintain its shape. This applies to boiled potato chunks, baked potatoes, cubed potatoes for salads, and any other preparation in which the potato appears as a distinct, textured piece.
✅ The exception: mashed potatoes and potato soup
Mashed potatoes made with lots of butter and cream freeze quite well because the starch cells have already been broken down before freezing. The USDA FoodKeeper lists cooked mashed potatoes as safe to freeze for up to 2 to 3 months. Reheat gently with added cream or stock to restore consistency. Lean mashed potatoes made only with milk may become slightly slimy after thawing; richer preparations fare better. For complete potato advice, see do potatoes go bad And do potatoes need to be refrigerated. OUR corn chowder with clams is a good example of a potato-based soup that freezes well when made without cream in the base.
12. Cooked pasta (alone) Pasta cooked al dente absorbs more water in the freezer and thaws when overcooked. The starch structure of the noodles continues to absorb moisture during freezing and thawing, resulting in a soft, mushy texture that has lost its structure. Pleasantly al dente pasta that goes into the freezer comes out closer to well paste. This is especially pronounced with delicate shapes like angel hair, spaghetti and rigatoni.
See also
✅ The exception: pasta with sauce
Pasta cooked in a casserole dish (lasagna, baked ziti, cooked pasta) freezes quite well because the sauce, cheese, and other ingredients surrounding it protect the noodles from the worst moisture absorption. Freeze the whole dish rather than freezing the pasta alone. Broth-based dishes containing pasta, like our tortilla soup And red lentil soupalso freeze well with minimal loss of quality.
13. Cream-Based Sauces and Soups Cream, half and half and milk are emulsions. Freezing breaks the fat-water bond in dairy emulsions, causing cream sauces to separate into fatty, watery layers after thawing. Béchamel, cream of mushroom soup, Alfredo, and similar white sauces will look curdled and broken after freezing. Reheating does not solve this problem. The emulsion is gone. The USDA Food Safety and Inspection Service explicitly names cream sauce among the foods that do not freeze well.
⚠️ What to do instead
Freeze the soup or sauce base without the cream, then add the crème fraîche when reheating. Broth-based soups, tomato-based soups, and bean-based soups all freeze without this problem. Add the fresh dairy component after reheating the frozen food. This is precisely why it is the standard approach in professional kitchens.
For complete advice on storing dairy products, see does heavy cream go bad, is half and half badAnd does milk go bad.
14. Custard and Custard Pie Fillings Custard is a cooked mixture of eggs and dairy that turns into a smooth, silky gel through protein coagulation. Freezing disrupts both the egg’s protein network and the dairy emulsion, resulting in a filling that oozes liquid, becomes grainy, and cannot return to its original creamy consistency. The same goes for custard, custard, lemon curd, and any pie filling thickened primarily with egg yolks. Cheesecakes made with dense cream cheese also suffer, becoming grainy and moist after thawing.
✅ The exception: fruit tarts without dairy fillings
Fruit pies, especially apple, cherry, blueberry, and peach pies, freeze well before baking (assemble and freeze without baking) or after baking and cooling. The fruit filling has no emulsion problem. Fruit tarts topped with cream, custard or meringue are different: these components should always be added fresh after defrosting and reheating. OUR creme brulee And French macaroons are two custard-based recipes that are best prepared and served without freezing.
15. Meringues Meringue is a protein foam of egg white and sugar that depends on precise incorporation of air and protein bonding. Freezing causes this foam to collapse. The protein structure of the egg white cannot survive thawing, causing the meringue to ooze (a process called syneresis), flatten, and become rubbery. The soft meringue that garnishes pies are particularly vulnerable. Baked meringue shells, used for pavlova and individual desserts, fare slightly better because the proteins have been set by heat, but they still become sticky and soggy after thawing.
16. Raw watermelon and water-rich fruits Watermelon contains more than 90 percent water. Freezing it whole or in pieces destroys all the cells in the flesh, producing a completely structureless thawed product: a pile of lightly colored liquid and soft fibers. The same goes for whole raw strawberries intended to be eaten fresh, raw melon pieces, raw grapes and raw citrus segments. The water inside each cell expands, ruptures the cell wall, and leaks out when thawed.
✅ The exception: mixed applications
If you plan to blend the fruit into a smoothie or puree it for a sauce, freezing is perfectly fine. Cell destruction is not important when mixing the fruit. Frozen banana chunks, frozen watermelon cubes, and frozen strawberries are great smoothie ingredients. OUR red fruit smoothie And banana cream protein shake are both built around frozen fruit. Overripe bananas destined for the freezer also form the basis of our classic banana bread.
17. Whole raw tomatoes (for fresh use) Freezing a whole raw tomato destroys the cellular structure of the flesh, producing a thawed tomato that is soft, watery and completely unusable as a fresh tomato in salads or any other slicing application. The skin slides off easily, the insides collapse and the juices flow freely.
✅ The exception: cooking apps
Freezing whole raw tomatoes for cooking is a great strategy for handling a summer surplus. Either way, cell destruction doesn’t matter when you puree or slow cook. Freeze whole, then thaw briefly and the skins slide off before cooking. This is also why our strawberry jalapeno salsa should always be prepared fresh: freezing the raw tomato component destroys its texture. See do tomatoes go bad and the next can you freeze tomatoes for complete advice.
18. Frostings and icings made from egg whites Frostings with a high fat content (pure buttercream) freeze quite well and are commonly used for pre-preparing cakes. But frostings and frostings made with egg whites, including 7-minute frosting, royal icing, and Italian meringue buttercream, don’t freeze well. The foam structure of the egg white component collapses in the freezer, and the frosting oozes liquid and loses its shine and body after thawing. Frostings high in granulated sugar can also become grainy when frozen and thawed.
Instead, store: Most finished ice cream cakes will keep for 2 to 4 days at room temperature, or 5 to 7 days in the refrigerator. Freeze the cake layers unfrosted if you must make them in advance, then frost them freshly the day you plan to serve. For specific tips on icing, see does the icing go bad And does frosting need to be refrigerated.
19. Whole raw onions Whole raw onions should not be frozen. Freezing destroys the firm, crunchy cellular structure that makes them useful as a vegetable in their own right. Thawed whole onions are mushy and watery, and they lose much of the pungency from intact cell walls releasing sulfur compounds when cut.
✅ The exception: chopped onions for cooked applications
Chopped raw onions can be frozen for use in cooked applications such as soups, stews and stir-fries, where the softened texture is appropriate. The NCHFP provides guidance on freezing chopped onions specifically for cooking. Freeze them in a single layer on a baking sheet first, then transfer them to a bag. Their flavor retains well when cooked from frozen. See do onions go bad and the next can you freeze onions for complete advice.
20. Cold cuts intended for use in cold sandwiches Deli meats like turkey, ham, roast beef and salami can be safely frozen from a food safety perspective, but they come out of the freezer with a noticeably different texture: slightly mushy, moist and less firm. This doesn’t matter in a cooked application like a frittata, pasta, or soup. This is very important if you plan to use them cold on a sandwich, where the distinct texture and bite of deli meat is important.
Foods That Freeze Better Than You Think This article focuses on what to keep out of the freezer, but it’s worth naming common surprises the other way around: foods that many people think can’t be frozen when they actually freeze well.
Food How to freeze it How long Butter Freeze in the original package, then place in a zip-top bag Up to 9 months Hard cheese (cheddar, parmesan) Shred or cut into blocks, wrap well Up to 3 months Bananas (peeled) Peel and freeze in a bag; use for baking or smoothies Up to 3 months Lawyer Mash with lemon juice and freeze flat in a bag Up to 3 months Garlic Peel and freeze whole or sliced cloves Up to 12 months Fresh herbs (basil, parsley, chives) Mix with olive oil and freeze in ice cube trays Up to 3 months Cooked beans and lentils Let cool, freeze in airtight containers with a little liquid Up to 3 months Bread and pastries Slice first, freeze flat, grill straight from frozen Up to 3 months Mashed potatoes (with butter and cream) Let cool completely, freeze in airtight portions, reheat with added cream Up to 2 to 3 months Frequently Asked Questions Why can’t you freeze eggs in their shells?
Shell eggs should never be frozen, according to the USDA Food Safety and Inspection Service. When the liquid inside freezes, it expands and can crack the shell, creating an entry point for bacteria. Even if the shell remains intact, the yolk becomes thick and syrupy and will not flow or mix well after thawing. Crack the eggs from their shells, beat them lightly, and store them in an airtight container for safe freezing. See do eggs go bad for complete storage advice.
What happens to mayonnaise when you freeze it?
Mayonnaise is an oil-in-water emulsion. Freezing permanently breaks this emulsion. After thawing, it separates into a curdled, watery, broken mixture that cannot be stirred. The USDA Food Safety and Inspection Service specifically lists mayonnaise as a food that does not freeze well. Instead, refrigerate it; Opened commercial mayonnaise will keep for about 2 months in the refrigerator. See does mayonnaise go bad for complete advice on shelf life.
Can you freeze cucumbers?
Not if you want to eat them like cucumbers. Cucumbers are about 95 percent water, and freezing breaks down all the cells in the flesh. After defrosting, they are completely soft, waterlogged and translucent. They cannot be used in a new application. If you want to preserve cucumbers, quick pickling is a much better option. See how to store cucumbers for complete advice.
Can you freeze celery?
No raw celery intended for fresh use. Raw celery becomes soft and develops an oxidized color and unpleasant flavor after freezing. However, if you slice and blanch it first, the result can be used in cooked applications like soups, stews, and stocks. Don’t expect it to retain any crunch or be usable raw after this process.
Why doesn’t gelatin reset after freezing?
Gelatin is a three-dimensional protein network that holds water in a flexible gel structure. When frozen, ice crystals form within this network and disrupt the molecular bonds that hold the structure together. These bonds cannot reform after thawing. Gelatin remains liquid permanently because the structural structure it needs to gel has been destroyed. There is no solution: refrigerating a thawed gelatin dessert will not make it firm up again.
Can you freeze cream cheese?
Yes, but only for culinary applications. The National Center for Home Food Preservation confirms that cream cheese can be frozen for later use in cooking, dips, or as a glaze on some dishes. Freezing makes it grainy and crumbly after thawing, so it is no longer suitable for spreading on a bagel or eating fresh. For baked dips, cheesecakes, stews and cooked sauces, thawed cream cheese works great. See does cream cheese go bad for complete advice.
Can you freeze sour cream or yogurt?
Technically yes, but the texture is definitely changed. Both products rely on a smooth protein matrix that freezing destroys. After thawing, the sour cream separates and cannot be mixed again. The yogurt becomes grainy and watery. Both can be used in cooked or baked applications after thawing. To eat fresh, only buy what you will use before the expiration date. See does sour cream go bad And does yogurt go bad.
Why do fried foods get soggy after freezing?
Fried foods get their crunch from a dry, quickly dehydrated outer crust. During freezing and thawing, moisture migrates from the inside of the food outward through the crust, saturating it from the inside. Reheating in a home oven cannot remove this moisture quickly enough to restore crunch. Commercially frozen fried foods use engineered coatings and freezing temperatures that home kitchens cannot replicate.
Can you freeze cooked pasta?
Cooked pasta alone does not freeze well. Noodles absorb moisture during freezing and thaw, overcooked, with a mushy, puffy texture. Pasta cooked in a casserole dish like lasagna freezes better because the ingredients surrounding teeth provide protection. If you want to make pasta dishes, freeze the sauce separately and cook the fresh pasta when you’re ready to eat.
Can you freeze cream-based soups or sauces?
Cream-based sauces don’t freeze well. The dairy emulsion breaks up during freezing, causing the sauce to separate and appear curdled after thawing. The USDA explicitly lists cream sauce as a food that does not freeze well. The correct approach is to freeze the base without the cream, then stir in the crème fraîche when reheating. Broth, tomato, and bean-based soups freeze without this problem. See does heavy cream go bad for storage tips.
Can you freeze soft cheese like brie or ricotta?
Soft cheeses should not be frozen to be eaten fresh. Freezing makes them grainy, crumbly and watery after thawing. Cottage cheese and ricotta can be frozen for up to 1 month according to NDSU Extension, but only for later use in cooked or baked applications. Hard, aged cheeses like cheddar and parmesan tolerate freezing much better. See does ricotta go bad And does cottage cheese go bad for individual support.
Can you freeze hard boiled eggs?
Whole hard-boiled eggs should not be frozen. The American Egg Board is explicit: hard-boiled whole eggs and whites become hard and watery when frozen. Cooked yolks tolerate freezing a little better and can be frozen separately. If you have any hard-boiled eggs left, refrigerate them in their shells for up to 1 week or peeled in cold water for up to 1 week. See do eggs go bad for complete advice.
Can you refreeze food that has already been defrosted?
In general, no. Each freeze-thaw cycle allows additional large ice crystals to form, causing additional cell damage and quality loss. If the food has been thawed in the refrigerator, it is technically safe to refreeze it (with loss of quality), but if it has been thawed at room temperature or left out, refreezing creates a food safety risk. The USDA recommends cooking thawed foods before refreezing them if you have any doubts about how they were thawed.
How long can frozen foods be stored safely?
Frozen foods stored continuously at 0 degrees Fahrenheit are safe to eat indefinitely, according to the USDA. Freezing completely stops microbial growth. Quality declines over time, even in a properly maintained freezer. Most proteins are best within 4 to 12 months. Fruits and vegetables are best within 8 to 12 months. Cooked meals are best within 2 to 3 months. Label everything with the date before freezing. Safety is not a concern after prolonged freezer storage; the texture and flavor are.
Can you freeze butter?
Yes. Butter is one of the best candidates for freezer storage. Its high fat content and very low water content mean that damage to ice crystals is minimal. Freeze it in its original packaging, then place it in a zip-top bag to prevent absorption of odors. Frozen butter lasts up to 9 months without significant loss of quality. See does butter go bad And does butter need to be refrigerated for complete advice.
Can you freeze avocados?
Yes, but only in puree or mash form. Whole or halved avocados do not freeze well: the cell structure is damaged and the thawed avocado flesh becomes brown, mushy, and loses its buttery texture. For guacamole, dips or smoothies, freezing mashed avocado with a little lemon juice works great. Check out our complete guide: can you freeze avocados.
Can you freeze cottage cheese?
You can freeze cottage cheese, but it makes a big difference. The curds break down and the texture becomes grainy and watery after thawing. NDSU Extension notes that it can be frozen for about 1 month, and while it won’t be pleasant to eat fresh, it works in cooked dishes like lasagna, stuffed shells, and baked casseroles. See does cottage cheese go bad for complete storage advice.
Further reading
23 Foods You Should Never Refrigerate Can you freeze garlic? Can you freeze avocados? Can you freeze onions? Can you freeze tomatoes? Does mayonnaise go bad? Do eggs go bad? Does sour cream go bad? Does cream cheese go bad? Does cottage cheese go bad? Does butter go bad? Complete Food Storage Guide: 120+ Foods Better Living may earn commissions through affiliate links and may occasionally offer sponsored or partnered content. If you make a purchase through our links, we may receive a small commission at no cost to you.