How do I? ...General Freezing Information

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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