did you know?

1 in 5 US households canned foods in 2004

Freezing foods is a simple, economical way to preserve a wide variety of foods. Freezing foods to 0°F inactivates spoil-causing micro-organisms. While many different foods can be frozen, some foods retain their quality better after freezing than others. For example, raw meats and poultry maintain their quality longer than their cooked counterparts because moisture is lost during the cooking process. And, foods frozen at peak quality generally taste better once thawed than foods that are frozen near the end of their shelf life.

What to Freeze

  • Bacon
  • Butter
  • Cheese
  • Fish
  • Fruits, especially berries
  • Garlic, in oil
  • Herbs, fresh
  • Pesto
  • Poultry
  • Prepared foods
  • Vegetables such as beans, carrots, corn, peas, peppers, spinash and squash 

Not Recommended for Freezing

  • Dairy products, i.e. cottage cheese, creams, custards and dressings
  • Eggs in the shell, or cooked whites in creamed foods or desserts
  • Fried foods
  • Gelatin in salads or desserts
  • Poultry when cooked or stuffed
  • Raw cabbage, celery, cucumbers and radishes
  • Starches, i.e. potatoes, plain cooked macaroni, spaghetti or rice
  • Salad greens, i.e. watercress, endive and lettuce