Foods that DON'T freeze well

  • Sour cream becomes thin and watery
  • Cake Icings made with egg whites become foamy
  • Custard or cream pies become watery and lumpy
  • Fried foods become soggy
  • Soft cheeses become watery (cream cheese, swiss)
  • Mayonnaise separates
  • Cooked egg whites become rubbery.
  • Cooked potatoes (other than stews and soups where you can undercook)

Foods that CHANGE during freezing

  • Gravies or fat based sauces may separate and require vigorous stirring
  • Thickened sauces may need watered down.
  • Vegies and pastas can be softer after freezing, it is recommended to undercook or add during the reheat.

How long can that food stay in my freezer?

Technically, food in your freezer will last a really, really long time. This guide we found recommends eating foods within a reasonable amount of time to insure quality. We also reccomend you keep your freezer really cold! Like around 0 degrees F.


Precooked Food How Long
Meat (cooked) 2 to 3 months
Poultry (cooked with gravy) 5 to 6 months
Poultry (cooked, no gravy) 1 month
Soups and stews 2 to 3 months
Ground beef (meatballs, meatloaf) 6 months
Poultry and meat casseroles 6 months
Tomato/vegetable sauces 6 months
Safe ways to defrost foods

In the fridge: This is the slow way but it's the best in my opinion. Make sure you give yourself a day or two!
In cold water: Place frozen food in a ziploc type bag and run cold water over it.
Defrost in the microwave: Be careful not to cook the food! Defrost and then heat either in the oven or with the microwave.

My personal preference is to cook foods from frozen. Many of our recipes have instructions for doing this.