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freezing foods 101 title next to frozen raspberries

Freezing Foods 101

Some of life’s most thought provoking and deeply philosophical questions are:

Is it worse to fail at something or never attempt it in the first place?
What is true happiness?
What is the difference between living and being alive?
And the question that is undeniably the most scratch-your-head perplexing of all…what foods can be put in the freezer?

It seems logical that freezing food is the best way to preserve it and keep it from spoiling, right? Not necessarily. Freezing food can definitely help folks save money and cut costs, but not all foods fare well in the freezer. Some foods actually lose texture, shape and taste when frozen.

When freezing food the first thing to consider is if your freezer is functioning at the optimal temperature. Your freezer should maintain a temperature of 0 degrees or lower to ensure food safety and prevent bacteria growth. Mr. Appliance can certainly make sure your freezer is running properly, but we also have a few tips to help you decipher the age-old dilemma…to freeze or not to freeze.


  • Frozen grapes make a fantastic snack when eaten straight out of the freezer.
  • Undercooked pasta will absorb water and soften as it defrosts.
  • Eggs can be frozen if you crack, blend whites with yolk and pour into ice cube tray
  • Fresh herbs can be frozen in ice cube tray with a little broth for easy use later.
  • Chocolate can be frozen, but adjust the temperature gradually otherwise it will become brittle and crumbly. Refrigerate first and then pop into the freezer later.
  • Bread can be stored in a freezer. Simply double bag the bread to prevent freezer burn.
  • Home-cooked, freezer ready meals are a great way to save time and money.


  • Fresh fruits and veggies that contain a lot of water like watermelon and cucumber will lose shape and texture after freezing and thawing.
  • Thoroughly cooked pasta can change texture and become soggy after freezing and thawing.
  • Eggs that are frozen in their shell can expand and crack letting in bacteria or they can explode altogether leaving a nasty mess in the freezer.
  • Salad greens wilt and become limp when frozen.
  • Melted ice cream becomes a glumpy mess when refrozen.
  • Crumb toppings become soft and soggy when frozen.
  • Previously frozen foods that have thawed should not be refrozen.