The 10 Do’s and Don’ts of Freezing Food (Based on Real Mistakes)

To freeze food safely and effectively, use freezer-safe containers, portion before freezing, let food cool before freezing, and label everything clearly. Don’t freeze food while it’s hot, skip blanching for veggies, or refreeze raw foods. Follow USDA guidance to avoid food safety issues.

USDA Freezing Guidelines

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After decades of freezing everything from meatballs to muffin trays, I can tell you: freezing isn’t as foolproof as it sounds. If you’ve ever pulled a grayish chunk of mystery stew from the back of the freezer or chipped away at a rock-hard block of chicken thighs, you’re not alone. Here’s what I’ve learned the hard way, so you don’t have to.

1. Do Use Freezer-Safe Containers

Not all containers are created equal. Some plastics will crack in the cold. Others might leak or let air in, causing freezer burn. Always use containers labeled freezer-safe, and make sure they seal tightly. For soups, stews, sauces, and any liquid-based food, be sure to leave at least one inch of headspace to allow for expansion as the food freezes.

Freezer bags, rigid plastic containers, and silicone molds all work well—just make sure they’re designed for freezing. If you’re using zip-top bags, squeeze out as much air as you can before sealing. I often flatten bags of soup or rice to save space and make stacking easier.

Want to freeze in glass instead of plastic? It can be done safely, but you need the right jars and technique. I walk through it all here: 👉 Freezing in Glass: Safety, Best Practices, Alternatives

2. Don’t Freeze Food in Large, Bulk Blocks

A nine-thigh chicken brick might look efficient, but it’s a nightmare when you only want to cook for two. Bulky blocks take forever to thaw, increase your risk of uneven defrosting, and often result in waste if you can’t use it all.

Instead, freeze food in meal-sized portions. I always portion raw meat, cooked rice, chopped veggies, and sauces before freezing. You’ll thank yourself when it’s 5:45 PM and you can just grab a bag of shredded chicken or broth cubes.

Need help figuring out how to portion and store things efficiently? 👉 How to Freeze Food in Perfect Portions

3. Do Cool Food Before Freezing

Putting hot food straight into the freezer is a recipe for trouble. It raises the temperature inside your freezer, which can start to thaw nearby items—and that’s not just bad for texture, it’s a food safety risk. It also leads to condensation, which is one of the main culprits behind freezer burn.

The USDA recommends cooling food to room temperature within two hours of cooking. For large pots of soup, stew, or cooked vegetables, speed things up by placing the container in an ice bath or dividing into smaller portions first. Wide, shallow containers cool faster than tall ones.

Once cooled, transfer to freezer-safe containers and freeze quickly—ideally in a single layer on the coldest shelf. For more on freezing speed and food safety, check out:
👉 Flash Freezing vs. Regular Freezing

4. Don’t Skip Labeling

Trust me on this one—you won’t remember what that mystery blob is next month, let alone three months from now. Labeling your food saves time, prevents waste, and keeps your freezer stash organized.

Every item should be labeled with:

• ✅ The food name
• 📅 The freezing date
• 🔁 Reheating or cooking instructions (if needed)

For example:
“Beef Stew – 11/12 – Thaw & simmer 15 min”

Use freezer-safe tape or permanent markers. If you’re using reusable containers, label the lid or add a removable sticker. For a full system that actually works, visit:
👉 How to Label Frozen Food (And Actually Keep It Organized)

5. Do Blanch Vegetables Before Freezing

This is one step you do not want to skip. Blanching—briefly boiling vegetables, then plunging them into ice water—deactivates enzymes that would otherwise continue breaking down your veggies even while frozen. That’s what causes frozen green beans to get mushy, or frozen corn to taste “off” after a few weeks.

Blanching also:

• Helps vegetables retain their vibrant color
• Improves texture after thawing
• Cleans the surface of dirt and microbes
• Makes packing and storing easier (especially for greens like spinach and kale)

Each veggie has its own ideal blanching time, so if you’re freezing spinach, broccoli, or carrots, follow a guide specific to that vegetable.

For a full step-by-step with tips and freezing container options, visit:
👉 How to Blanch and Freeze Spinach (Two Methods)

6. Don’t Freeze Certain Dairy or Watery Veggies

Some foods just don’t like the freezer. Even if they technically can be frozen, that doesn’t mean they should be—unless you like watery, grainy, or rubbery textures in your casseroles.

Here’s what to avoid freezing:

• 🥬 Salad greens – They’ll wilt into mush.
• 🍆 Eggplant or artichokes – High water content leads to texture loss.
• 🧀 Soft dairy (cottage cheese, cream cheese, sour cream, mayo) – These will separate and become grainy or oily when thawed.

Instead, try freezing these items in a different form:

• Turn spinach into a cooked dish or blend into soup before freezing
• Use cheddar instead of cream cheese for a freezer-friendly option
• Roast eggplant first, then freeze it as part of a recipe like lasagna or baba ghanoush

More tips and workarounds here:
👉 Foods You Shouldn’t Freeze (And What to Do Instead)

7. Do Keep Similar Foods Together

Think of your freezer like a mini grocery store—and I don’t mean the junk drawer kind. Grouping foods by type saves you from digging around like you’re on a scavenger hunt at 5 p.m.

Here’s how I do it:

• Top shelf: Prepped meals (soups, stews, casseroles)
• Middle shelf: Meats and proteins
• Bottom bins: Frozen fruits and veggies
• Door compartments: Breads, tortillas, butter sticks

Keeping like items together also helps with FIFO (First In, First Out), so you’re rotating older items forward before they turn into mystery blobs. Bonus: if something leaks, it’s less likely to contaminate something unrelated.

Need help keeping it all straight? Grab some freezer labels here:
👉 How to Label Frozen Food (And Actually Keep It Organized)

8. Don’t Refreeze Raw Foods

This one’s more than just a quality thing—it’s a food safety issue. Once raw meat, fish, or dairy has thawed above 40°F for more than two hours, bacteria can multiply like wildfire. Freezing it again won’t make it safe.

You can safely refreeze raw food if:

• It was thawed in the refrigerator the whole time
• It hasn’t been sitting out on the counter or in the sink
• It still has visible ice crystals or feels refrigerator-cold

But if you’re not sure, don’t risk it. Cook it right away, or toss it.

More on safe practices and USDA guidelines here:
👉 Can You Refreeze Thawed Food? Here’s What the USDA Says

9. Do Maintain a Cold, Consistent Temperature

Your freezer isn’t just a cold box—it’s a safety net. To keep food fresh and safe, set the temperature at 0°F (-18°C) or lower. I always keep a little appliance thermometer inside, because those dial settings (“1 to 9”) aren’t always accurate.

👉 Tip: If you’re adding a big batch of prepped meals or freshly frozen veggies, freeze them in smaller batches or spread them out. Stacking too much warm food can spike the internal temp—and that can compromise everything else inside, from your soups to your Sunday roast.

Want more help avoiding temperature dips and freezer burn? See:
👉 Freezer Burn 101: What It Is, How to Prevent It, and When to Toss Food

10. Don’t Forget to Clean Your Freezer

Freezers are like closets—you don’t know how messy they are until you go looking for something. I make a habit of giving mine a full clean-out once a year, usually in the fall before the holiday food rush.

Here’s how I do it:

• Unplug the unit and transfer items to a cooler or second freezer.
• Toss anything expired, unlabeled, or unrecognizable.
• Wipe down the inside with a mix of warm water and a splash of vinegar.
• Defrost if ice buildup is getting out of hand (some freezers still need this manually).
• Restock with the oldest items in front.

This not only helps prevent frost build-up and smells, but it also gives you a chance to take inventory and plan meals around what needs using up.

Need help figuring out storage times? Check the chart here:
👉 How Long Does Frozen Food Last? (Freezer Shelf Life Chart)

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Bonus: Storage Guidelines for Common Foods

• Ground Beef: 3–4 months
• Chicken Breasts: 9 months
• Soups & Stews: 2–3 months
• Cooked Casseroles: 2–3 months
• Fruit (like mandarin oranges): Up to 12 months – How to Freeze Mandarin Oranges
• Butter: 6–12 months
• Milk: 3 months (best for cooking)
• Peanut Butter: Up to 6 months – How to Freeze Peanut Butter

For more, see the USDA Freezer Storage Chart

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Final Thoughts

Freezing is one of the best tools in a home cook’s arsenal—when done right. Label everything, portion wisely, and freeze foods at their peak. If in doubt, use it up or toss it out. A little prep now saves a lot of dinner-time stress later.

Thanks for stoppin’ by!

—Anne

🔗 For more: Don’t miss my comprehensive article on Freezing Food the Right Way | A Complete Guide to Portioning, Packaging, and Preserving.