8 foods you should never freeze

When you make enough soup to feed a family for months, you can just pop it into that time capsule we call a freezer. But not every leftover can survive that deep freeze. Frozen food stored at a constant 0 degrees F will always be safe, the U.S. Department of Agriculture explains — but that doesn’t mean it will always be palatable.

Check out this list before you pop something in the freezer to avoid an icky surprise in a few weeks. And be sure to check out our guide to how long food lasts in the fridge, too.


Don’t freeze: Lettuce, cucumbers, celery, onions, sweet peppers
What happens: These veggies quickly lose their color, texture and flavor in the freezer, according to the National Center for Home Food Preservation.


Don’t freeze: Cooked pasta or rice
What happens: No amount of marinara sauce can save the mushy mess pasta becomes in the freezer.


Don’t freeze: Icings made from egg whites; cream pies
What happens: These desserts can become a melty, watery, separated disaster when frozen.


Don’t freeze: Cheese in blocks
What happens: Frozen cheese crumbles.



Don’t freeze: Fried food
What happens: It loses its signature crispness unless you fry it again, which just adds extra fat.


Don’t freeze: Eggs
What happens: Eggs in the shell will burst and explode, while cooked egg whites become tough and rubbery.


Don’t freeze: Sour cream
What happens: It separates when frozen and thawed.


Don’t freeze: Most spices
What happens: Pepper, cloves, garlic and some herbs tend to become strong and bitter. Curry develops a musty off-flavor, and salt loses its flavor.



Submitted by Kay on

I (and friends and families) always freeze cooked rice with no problems.

Why should not be??

Submitted by David on

I'm not sure who compiled this list but they need to do some more research.

As I was reading this list, I was eating spaghetti, which I had vacuum sealed and froze two weeks ago. I cook pastas in a 16 quart pot, then vacuum and freeze. When thawed, it tastes as good as the day I cooked it, Also, most all the pasta sauce I make has onions in it, which freezes just fine.

Fried foods. I own a Secura oven. (like a NuWave) I often freeze fried foods and they turn out as good as, or even better than, before freezing. You do not refry frozen fried food as this site suggests but you reheat it in an oven.

Onions. I freeze onions all the time. They turn out just fine for things like soup or other dishes in which the onions will be cooked. They do not turn out well in dishes in which the onions need to be fresh. I freeze several types of onions that I grow in my garden, including white, yellow, red and pearl. I vacuum seal all of them but the onions you buy frozen at the grocer are not vacuum sealed.

Eggs. If you are going to freeze eggs, you must take them out of the shell. I use extra large silicone ice cube trays and freeze, then vacuum seal the frozen cubes. My mom uses small Rubbermaid containers to freeze them. A lot of people will freeze in whatever container then wrap in clear plastic wrap. The point is, eggs freeze fine, just take them out of the shell. If you are going to fry an egg, use fresh. However, frozen eggs are ok to use in cooked foods, like cakes, cornbread or stuff like spinach/egg scrambles and omelettes. You must let the frozen eggs thaw in the fridge and this takes a couple of days but if sealed, they are good for a long time.

Cream pies. I my life, I have frozen two cream pies. I did not freeze them as pie wedges, but just kinda mixed them up lightly as if they were a cobbler. Of course, if you have read the above, I vacuum sealed them, but that is also not necessary.

Cheese. Cheese does not crumble when frozen. It turns into a hard brick which is not easy to break, much less crumble.

Some of the reasons given for not freezing some of the other items, such as spices, is also off the mark. Spices will clump if frozen then thawed because of the moisture that forms during this process, All spices tend to deteriorate in time depending how they are stored. I have never found that highly seasoned foods made with certain spices and that I have frozen have lost their potency to any noticeable degree nor have they turned bitter.

Apparently the person that compiled this list is not familiar with a kitchen, much less canning, preparing foods for storage nor freezing foods.

Submitted by Ada on

I freeze brown rice frequently and it thaws and warms up perfectly - never mushy. I've also frozen raw eggs - not in the shell but scrambled up with other quche ingredients and they thaw and bake up wonderful!

Submitted by Mary Benko on

If you can't freeze these foods, then why can you buy some of them frozen at the store?

Submitted by Jackie on

You are not correct about eggs being frozen. I raise chickens and when I have more than I can use I just crack and scramble eggs in 2 or 3 portions and freeze for baking. I have never experienced any bad
effects in doing so. I also freeze cooked pasta in small portions and
cook with pasta sauce and my family thinks it is great.

Submitted by Kerry Harcourt on

Salt loses it flavor in the freezer? That is the stupidest thing I have ever heard! Not True at all! And why would you freeze salt to begin with? It is stable forever at room temperature! Only an idiot would freeze salt, it is a natural preservative!

Submitted by Frankie on

The general statement about freezing cheese is wrong. There are lots of cheeses you can freeze and they are fine when you thaw them in the refrigerator. Some do crumble after being frozen. I have personally frozen gouda, muenster, provolone, chedder, and pepper jack. The only one that has a tendency to crumble is the guoda. That has been my experience.

Submitted by pafb1972 on

If you are planning to fry the peppers, I find its OK to clean, cut up and freeze them. I Lay them out on a cookie sheet in the freezer. That way I can take out what I need, instead of having them all in a clump if I didnt freeze them individually.
I do this especially when the peppers are on sale, especially the red sweet peppers which are the higher priced ones.

Submitted by Anonymous on

Salt is an inert compound made of a sodium and a chlorine ion. It does not break down under normal temperature. I have no idea why you would freeze salt as it is already a crystal. And even if you did, it sure as he'll won't 'lose its flavor'.

The writer of this article is extremely misinformed.

Add new comment

By submitting this form, you accept the Mollom privacy policy.
From Our Partners