What are the Do’s and Don’ts of Freezing Foods?

Nowadays, people are conscious enough for their health to preserve food by freezing it in order to use it for later stage or buy private label frozen fruits from a fruit supplier to make it convenient. This article highlights how to master at this.

For how long the food can be frozen?

When you do it properly, freezing will preserve the quality of the fresh food being stored. When you store it at -18 degrees C, they can last in the duration of 8 to 12 months. Poultry tends to last between 6 to 9 months. Fish can be frozen for at least 3 to 6 months. Beef can be consumed for 3 to 4 months. And for gaining the best quality, always use the shorter storage times. When everything is done and dusted, the food is still deemed safe to be consumed, but its quality may ruin by a tad bit.

What foods cannot be frozen well?

  1. Veggies like raw cucumber, cabbage, lettuce, celery, cress, radishes and parsley may become limp, water logged and may lose flavor and color.
  2. Many products are well frozen when they are pickled.
  3. When it comes to potatoes, baked or boiled ones may become crumbly, soft, and water logged.
  4. Cooked egg whites and meringues may also become tough and rubbery in the freezer.
  5. Custard fillings, cream, and sour cream may also segregate and become watery.
  6. Jelly products also weep when frozen.
  7. Fried foods lose their crispiness and become soggy.

What about freezing spices and seasonings?


  1. Pepper, garlic, cloves, green pepper and a few herbs become bitter
  2. Onion and paprika change the flavor
  3. Celery seasoning also become stronger
  4. Salt fades its flavor away
  5. Curry becomes musty in flavor

You can store these foods safely by adding an additional season when serving or reheating.

What about defrosting foods?

  1. Fruit can be defrosted easily. It can be easily thawed in the fridge, running water or in the oven
  2. Frozen Veggies can be cooked without thawing first.
  3. Meat, poultry and fish can be cooked frozen or thawed.
  4. Cheese, butter and milk can be stored in the fridge to thaw. But never place them in the oven.

Some pointers to remember

  1. Cool the food down before packing it for freezing. This helps in accelerating the freezing and retaining the natural texture, color, and favor.
  2. Never overload your freezer with unfrozen food. This is because it can bring down the freezing rate. The foods which are slow to freeze may lose quality.
  3. Always leave some space between the packets for ample air circulation.
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