Tips for Freezing 6 Types of Foods That Don’t Freeze Well

Andrea Norris-McKnight, Editor

The freezer is an efficient tool for food preservation, but certain foods undergo undesirable texture, flavor or appearance changes when frozen and thawed. Knowing which foods don’t freeze well or that require additional prep when freezing is essential. Food is far too expensive to risk ruining it in the freezer.

Here are six types of foods that don’t freeze well if you just stick them in the freezer as is and some tips for getting them freezer-ready.

1. Fruits and Vegetables With High Water Content

The water inside produce expands when it is frozen. When the water content is high, freezing breaks the cell walls, which leaves the produce limp, mushy or grainy once thawed. Typically, such produce should be blanched or cooked first or not frozen at all. Since every fruit and veggie is different, you should do a bit of research to determine the best way to freeze a specific type of produce.

If you do happen to put produce in the freezer that didn’t hold up so well, you can usually find alternative uses for it, such as in soups, smoothies or desserts. But if you’d rather not end up with limp or mushy produce, know that the following raw fruits and veggies will not come out of the freezer with the same texture as they went in:

• Lettuce
• Cucumbers
• Radishes
• Tomatoes
• Celery
• Eggplant
• Potatoes
• Sweet Bell Peppers
• Onions
• Mushrooms
• Watermelon
• Apples
• Grapes
• Citrus Fruits
• Pears

Related: Learn To Preserve Seasonal Produce for Year-Round Savings

2. Soft Herbs

Freezing raw herbs can be a great way to extend life and preserve flavor and freshness. However, when frozen, basil, parsley, chives, and other soft herbs can become limp and discolored. To freeze them, consider processing them into a paste or butter first. Or use one of the following methods:

• Whole leaves in freezer bags: Gently wash and thoroughly dry the herb leaves. Freeze the whole leaves in a single layer on a baking sheet. Once frozen, transfer the leaves to a resealable freezer bag, remove as much air as possible, and seal and store in the freezer.
• Herb ice cubes: Finely chop the herbs and pack them into an ice cube tray, filling each cell about two-thirds full. Fill the cells with water or olive oil, covering the herbs. Freeze until solid. Once frozen, pop the herb cubes out and store them in a resealable freezer bag.

3. Dairy Products

While you can freeze some dairy, there are exceptions:

Frozen milk can separate upon thawing. Give it a good shake to mix it up again. Some people don’t like to drink thawed frozen, but you can use it for baking and other recipes.

Yogurt, sour cream, and cottage cheese can become grainy and may separate. These products shouldn’t be frozen.

You should also avoid putting soft cheeses like cream cheese, brie or goat cheese in the freezer since they may become crumbly and watery.

Related: Going Beyond Coupons To Save in the Dairy Department

4. Eggs in Shells

You shouldn’t freeze eggs in their shells. When eggs are frozen, the liquid inside the egg expands, which can cause the shell to crack, risking contamination and loss of the egg’s quality. Additionally, the yolk can become gelatinous and thick, making it less desirable in terms of texture when thawed. However, you can remove eggs from the shell and freeze them as follows:

• Whole eggs: Break the eggs into a bowl and gently whisk to blend the yolks and whites fully. Pour the mixture into ice cube trays or a freezer container. Once frozen, transfer the cubes to a freezer bag.
• Egg whites: Pour egg whites into ice cube trays or freezer containers.
• Egg yolks: Egg yolks can thicken or become gelatinous when frozen. To prevent this, beat in either 1/8 teaspoon of salt or 1 1/5 teaspoons of sugar or corn syrup per 1/4 cup of egg yolks (about four yolks), depending on how you plan to use them later. When ready to use frozen eggs, thaw them overnight in the refrigerator or under cold running water. Use thawed eggs immediately and cook them thoroughly.

5. Mayonnaise and Cream-Based Sauces

Mayonnaise and cream-based sauces can undergo undesirable texture and structural changes when frozen and thawed. For instance:

• When thawed, mayonnaise might split into its component parts, becoming curdled or grainy in appearance.
• The fat in cream-based sauces, like Alfredo or certain soups, can separate upon freezing. When thawed and reheated, the fats can solidify and separate from the liquid components, leading to a grainy or curdled texture.
• Freezing can cause the formation of ice crystals in sauces with a high water content and, when thawed, can result in a watery consistency.
• Some cream-based sauces use ingredients like cornstarch or flour as thickeners. Freezing can impact these thickeners’ behavior, leading to a less-than-desirable texture upon thawing.

If you choose to freeze such items, it’s essential to mix them thoroughly upon thawing and, in the case of sauces, consider reheating slowly while continuously stirring to improve the texture. In some cases, adding a bit of fresh cream or another emulsifying agent during reheating can help restore a more desirable consistency.

6. Fully Cooked Pasta

Fully cooked pasta can become very mushy once thawed. If you need to prepare pasta dishes for freezing, try these tips:

• You want to slightly undercook pasta before freezing. This way, when you reheat it, the pasta can finish cooking without becoming overly soft.
• Cool the pasta completely before freezing to prevent the formation of ice crystals.
• It’s also helpful to drizzle a tiny bit of oil over the pasta and toss it to prevent the pieces from sticking together in the freezer.

When freezing some foods, consider how you’ll use them when you pull them out of the freezer. If it’s for preservation, but you’re okay with a slight change in texture (like with certain soups or casseroles), it might work for you. However, if you’re looking for the same fresh quality as before freezing, then it’s essential to keep these foods out of the freezer.

Related:

• Stop Losing Food to Freezer Burn
• Tips for Frugally Freezing Fruits and Veggies
• What Size Freezer Do You Need for Your Frugal Family?
• Freezing Potatoes: Frugal Frozen French Fries and Hash Browns

Reviewed October 2023