Foods That Do Not Freeze Well
It is important to keep in mind in freezing prepared dishes that some spices and
seasonings change during freezer storage. Pepper, cloves, garlic, and imitation vanilla
tend to become strong and bitter. Onions change flavor during freezing. Salt loses flavor
and has a tendency to increase the rancidity of any item containing fat.
Season foods lightly before freezing and add additional seasonings when reheating or
The following foods are considered safe to consume, but do not keep their quality
during freezing and so would not be recommended to freeze.
- Cabbage, lettuce, parsley, celery, cucumbers, and radishes would not be crisp for
- Irish potatoes that have been baked or boiled become too soft and crumbly for salads or
served with butter or sauces.
- Cooked macaroni, spaghetti, and rice do not freeze well alone. They become mushy and
have a warmed over flavor. They are better frozen as a total casserole.
- Cooked egg whites become tough, rubbery, and spongy.
- Meringue for desserts toughens during freezing.
- Icings made from egg whites become frothy and weepy.
- Cream or custard fillings in pies and baked goods separate and become watery or lumpy.
- Gravies or other milk sauces alone may separate, but as an ingredient in premixed
casseroles they freeze better.
- Cheese and crumb toppings on casseroles become soggy after freezing.
- Mayonnaise or salad dressings on sandwiches separate, but freeze okay in casseroles.
- Gelatin in salads or desserts weeps when frozen.
- Jelly on sandwiches may soak into the bread.
- Fried foods lose their crispness and become soggy. French fries and onion rings can be
revived when heated in the oven.
University of Missouri Extension Guide GH1501 Freezing
Karen Elliot, ElliottK@missouri.edu
Regional Specialist, Nutrition and Health Education
Jackson County, Missouri
University of Missouri Extension