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Here is a list of items that can and can not be frozen to help you decide which items you want to stockpile for a later date without a bad result later.
When you freeze food the moisture in the food freezes, food items that are high in water content such as leafy vegetables will tend to become limp when thawed as the moisture leaves it.
Foods That Freeze Well
Meat, Poultry and Fish – Raw Meat is better for long storage, cooked meat can freeze for short periods of time.
Breads and baked goods such as cakes, pies, muffins, bagels, quick and yeast breads both as dough/batter or baked, cookies raw or baked and pizza crusts raw or baked
Butter and margarine
Beans – Buy dry, soak and cook yourself then store
These Foods will Freeze but Texture changes
Fruits and Veggies – Usually Soften after thawing – Cook after being frozen not before
Potatoes – Cook before freezing to keep proper color
Pastas – Cook 3/4 of the usual time before freezing. If you freeze in the sauce it will absorb the flavors
Milk and dairy products – May separate, cheese will get crumbly
Herbs – Good for cooking but not Garnishments after freezing
Raw eggs – Remove from shell and Mix with Salt or Sugar to prevent them from becoming rubbery
Cooked eggs – Scrambled does fine, Hard Boiled will become rubbery
Fried foods – Get soft but can be restored in the oven
Salty fatty Foods – Bacon, Sausage, Ham, Hot Dogs, some lunch meats and some fish do not last long in the freezer.
The USDA only recommends freezing these items for 1-2 months. The salt causes fat to go rancid in the freezer.
Many people freeze these items longer so use your best judgment. If it looks or smells ‘off’ toss it.
Foods that should not be frozen or do not freeze well
Vegetables – Leafy types, celery, cucumber, radishes or cucumbers
Custards and cream puddings
Egg white based icing or frosting
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