General Freezing Information
Foods That Do Not Freeze Well
| Foods |
Usual Use |
Condition After Thawing |
| Cabbage*, celery, cress, cucumbers*, endive, lettuce, parsley, radishes |
As raw salad |
Limp, water-logged,quickly develops oxidized color, aroma and flavor |
| Irish potatoes, baked or boiled |
In soups, salads, sauces or with butter |
Soft, crumbly, water-logged, mealy |
| Cooked macaroni, spaghetti or rice |
When frozen alone for later use |
Mushy, tastes warmed over |
| Egg whites, cooked |
In salads, creamed foods,sandwiches, sauces, gravy or desserts |
Soft, tough, rubbery, spongy |
| Meringue |
In desserts |
Soft, tough, rubbery, spongy |
| Icings made from egg whites |
Cakes, cookies |
Frothy, weeps |
| Cream or custard fillings |
Pies, baked goods |
Separates, watery, lumpy |
| Milk sauces |
For casseroles or gravies |
May curdle or separate |
| Sour cream |
As topping, in salads |
Separates, watery |
| Cheese or crumb toppings |
On casseroles |
Soggy |
| Mayonnaise or salad dressing |
On sandwiches (not in salads) |
Separates |
| Gelatin |
In salads or desserts |
Weeps |
| Fruit jelly |
Sandwiches |
May soak bread |
| Fried foods |
All except French fried potatoes and onion rings |
Lose crispness, become soggy |
| * Cucumbers and cabbage can be frozen as marinated products such as "freezer slaw" or "freezer pickles". These do not have the same texture as regular slaw or pickles. |
Effect of Freezing on Spices and Seasonings
- Pepper , cloves, garlic, green pepper, imitation vanilla and some herbs tend to get strong and bitter.
- Onion and paprika change flavor during freezing.
- Celery seasonings become stronger.
- Curry develop a musty off-flavor.
- Salt loses flavor and has the tendency to increase rancidity of any item containing fat.
- When using seasonings and spices, season lightly before freezing, and add additional seasonings when reheating or serving.
This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
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