Most food can be frozen. Whether it should be is a different question, and it depends on how the food behaves after thawing and whether the texture holds up well enough to be worth eating.
This guide covers 50+ foods across every category: meat, fish, dairy, baked goods, soups, produce, and drinks. For each one, you get a direct answer, how long it keeps, and any important caveats.
The golden rules of freezing food
Before getting into specifics, four principles apply to almost everything.
Freeze at peak freshness, not as a last resort. Freezing pauses quality, not improves it. Food that goes into the freezer in good condition comes out in good condition. Food that goes in past its prime comes out worse. If your chicken has been in the fridge for 2 days and you are not going to cook it today, freeze it now, not tomorrow.
Packaging matters more than most people think. Freezer burn is not a safety issue. It is a moisture issue. When food is poorly wrapped, moisture migrates out of the food and forms ice crystals on the surface, leaving dry, grey, flavourless patches. Airtight packaging prevents this. Cling wrap plus a freezer bag, or vacuum sealing, gives the best protection.
Label everything with the date. Frozen food all starts to look the same after a few weeks. A piece of tape and a marker takes 5 seconds and saves a lot of guesswork.
Frozen food is safe indefinitely. Quality is the limit. Bacteria cannot multiply at freezer temperatures. The reason food degrades in the freezer is quality loss: texture changes, flavours mellow, fats can go rancid. Not safety. The timeframes in this guide are quality windows, not safety cutoffs.
Can you freeze meat and poultry?
All raw meat freezes well. The key variables are how well you wrap it and how long you store it.
| Meat | Freezer life (best quality) |
|---|---|
| Whole chicken or turkey | Up to 1 year |
| Chicken pieces | 9 months |
| Ground beef or pork | 3 to 4 months |
| Steak, chops, roasts | Up to 1 year |
| Pork tenderloin | 6 months |
| Lamb | 6 to 9 months |
| Raw bacon | 1 month |
| Salami (opened) | 1 to 2 months |
| Bologna | 1 to 2 months |
| Pepperoni | 1 to 2 months |
| Cooked meat (any type) | 2 to 3 months |
For detailed guidance on freezing and thawing chicken, see our thawed chicken guide. For bacon, see our bacon freezing guide.
Can you freeze fish and seafood?
Fish freezes well but has a shorter quality window than red meat because fish fats oxidise faster.
| Fish or seafood | Freezer life (best quality) |
|---|---|
| Raw salmon | 2 to 3 months |
| Raw white fish (cod, tilapia) | Up to 6 months |
| Raw shrimp | 3 to 6 months |
| Cooked fish | 1 to 2 months |
| Smoked salmon | Up to 3 months |
| Opened canned fish | Do not freeze; refrigerate and use within 3 to 5 days |
For full guidance on freezing salmon specifically, see our salmon freezing guide.
Can you freeze dairy and cheese?
Dairy is the trickiest category. Higher fat content generally means better freezing results.
Milk: Yes. Whole milk freezes better than skim. Shake or stir after thawing as separation is normal. Use within 1 month.
Butter: Yes. one of the best things to freeze. Keeps for up to 1 year without quality loss.
Hard cheese (cheddar, parmesan, gouda): Yes, but the texture becomes more crumbly after thawing. Still excellent for cooking, grating, or melting. Freeze in small portions. Keeps 6 months.
Soft cheese (brie, camembert, ricotta): Generally no. The texture breaks down significantly, becoming grainy and watery. Acceptable in cooked dishes but not worth it for eating as-is.
Goat cheese: Yes. Freeze in small portions, tightly wrapped. Holds up better than most soft cheeses. Use within 2 months.
Cream cheese: Not recommended for eating plain. the texture becomes grainy. Works in baked recipes like cheesecake filling or dips.
Yoghurt: Not ideal. Texture separates after thawing. Works in smoothies or cooked dishes.
Parmesan: Excellent. Grate before freezing for easiest use. Keeps for 1 year.
Can you freeze soups and stews?
Most soups and stews are among the best things to freeze.
Broth-based soups: Yes, ideal candidates. 4 to 6 months.
Chili: Yes, one of the best foods to freeze. Flavour actually improves slightly. 4 to 6 months.
Potato soup: Yes, but potato texture changes after freezing. chunks become grainy. If the soup is blended smooth, this is not an issue. Freeze before adding potatoes if possible.
Cream-based soups: With caution. Cream can split on thawing. Freeze before adding the cream, then add fresh cream when reheating.
Soups with pasta or rice: Freeze the base without the pasta or rice. Add freshly cooked pasta or rice when reheating. Otherwise they absorb all the liquid and turn mushy.
For detailed guidance, see our soup and chili freezing guide.
Can you freeze baked goods?
Most baked goods freeze very well.
| Baked good | Freezer life | Notes |
|---|---|---|
| Bread (sliced or whole) | 3 months | Toast from frozen |
| Bagels | 3 months | Toast from frozen or thaw at room temp |
| Muffins | 3 months | Thaw at room temp |
| Brownies | 3 months | Thaw at room temp, do not microwave |
| Cornbread | 3 months | Reheat wrapped in foil at 350°F |
| Cookies (baked) | 3 months | Thaw at room temp |
| Cookie dough (unbaked) | 3 months | Bake from frozen or thaw overnight |
| Unfrosted cake | 3 months | Frost after thawing |
| Cream-filled pastries | Do not freeze | Filling becomes watery |
| Custard or cream pies | Do not freeze | Filling separates |
For detailed guidance, see our baked goods freezing guide.
Can you freeze produce and herbs?
Most vegetables freeze well but usually need blanching first. Blanching (a quick dip in boiling water followed by an ice bath) deactivates the enzymes that cause mushiness in the freezer.
Cauliflower and broccoli: Yes, blanch 2 to 3 minutes. 6 to 8 months.
Peppers: Yes, no blanching needed. Slice, pre-freeze on a tray, then bag. 6 months.
Spinach and leafy greens: Yes, blanch 1 minute, squeeze out all water. Good for cooked applications only. 10 to 12 months.
Tomatoes: Yes, though texture changes completely. Fine for sauces, not for eating fresh. 6 months.
Berries: Yes. Pre-freeze on a baking sheet, then bag. No blanching needed. 6 to 12 months.
Herbs (coriander, parsley): Chop and pack into ice cube trays with water or olive oil. Pull out one cube at a time for cooking. 3 to 6 months. Much better than watching fresh herbs go slimy in the fridge.
Garlic: Peel, mince, pack in ice cube trays with olive oil. 3 to 6 months.
Can you freeze pasta dishes?
Pasta with sauce (baked, like lasagna): Yes. 2 to 3 months.
Pasta salad: Not recommended. Pasta absorbs all the dressing after freezing and thawing, becoming clumped and flavourless.
Plain cooked pasta: Technically yes, but the texture suffers enough that it is better to cook fresh.
Will wine or beer freeze?
Beer: Yes, beer freezes. and cans and bottles will expand and potentially burst in the process. Beer starts to freeze at around 28°F (-2°C). Never leave beer in the freezer for more than 30 minutes.
Wine: Wine freezes at around 15 to 20°F (-9 to -7°C) because alcohol lowers the freezing point. A home freezer will freeze wine given enough time. Bottles can crack. For leftover wine you want to preserve for cooking, freeze in ice cube trays and use within 3 months.
Sparkling wine and champagne: Do not freeze. Carbonation expands and will break the seal or shatter the bottle.
Spirits (vodka, whiskey, gin): Will not freeze in a standard home freezer. High alcohol content lowers the freezing point well below -4°F. Keeping vodka in the freezer is completely fine.
Foods you should never freeze
Some foods freeze so poorly that it is not worth trying.
- Raw eggs in shell. they expand and crack. Freeze beaten eggs out of the shell instead.
- Mayonnaise and mayo-based salads. the emulsion breaks, leaving a watery, separated mess.
- Fried foods. the coating goes completely soggy. Eat fresh.
- Soft fresh herbs like basil. turn black and mushy. Freeze in oil as described above.
- Cucumber, lettuce, and other high-water-content raw vegetables. turn to mush after thawing.
- Cream-filled pastries. the filling becomes watery.
- Whole hard-boiled eggs. whites become rubbery and watery.
How to thaw food safely
In the fridge: the safest method for everything. Most proteins need 12 to 24 hours. Food thawed in the fridge can be refrozen once (raw) or kept for 1 to 2 days before cooking.
In cold water: faster, but requires attention. Keep food in a sealed bag submerged in cold water. Change the water every 30 minutes. Cook immediately after thawing.
In the microwave: fastest, but food must be cooked immediately. The microwave heats unevenly and parts can reach the danger zone while others are still frozen.
On the counter: do not do this. Room temperature puts the outer layers of food into the bacterial danger zone while the inside is still thawing.
The 2-hour rule: once food is thawed or cooked, it should not sit at room temperature for more than 2 hours before being eaten or refrigerated.
Master freezer reference table
| Food | Freeze? | Freezer life | Notes |
|---|---|---|---|
| Raw chicken | Yes | 9 months to 1 year | Wrap tightly |
| Raw beef | Yes | Up to 1 year | |
| Ground beef | Yes | 3 to 4 months | |
| Bacon | Yes | 1 month | Separate slices with parchment |
| Cooked meat | Yes | 2 to 3 months | |
| Raw salmon | Yes | 2 to 3 months | Pat dry before wrapping |
| Cooked salmon | Yes | 1 to 2 months | |
| Smoked salmon | Yes | 3 months | Wrap very tightly |
| Raw shrimp | Yes | 3 to 6 months | |
| Milk | Yes | 1 month | Stir after thawing |
| Butter | Yes | 1 year | |
| Hard cheese | Yes | 6 months | Crumbles. good for cooking |
| Soft cheese | No | N/A | Texture breaks down |
| Parmesan | Yes | 1 year | Grate before freezing |
| Cooked rice | Yes | 1 to 2 months | Add water when reheating |
| Cooked beans | Yes | 6 months | One of the best freezer foods |
| Broth-based soup | Yes | 4 to 6 months | |
| Chili | Yes | 4 to 6 months | Flavour improves |
| Potato soup | With caveats | 3 months | Potato texture changes |
| Cream soup | With caveats | 2 to 3 months | Add cream after thawing |
| Bread | Yes | 3 months | Toast from frozen |
| Brownies | Yes | 3 months | Thaw at room temp |
| Cookie dough | Yes | 3 months | Bake from frozen |
| Cream-filled pastries | No | N/A | Filling becomes watery |
| Berries | Yes | 6 to 12 months | Pre-freeze on tray first |
| Broccoli/cauliflower | Yes | 6 to 8 months | Blanch first |
| Herbs (in oil) | Yes | 3 to 6 months | Use ice cube trays |
| Wine | With caveats | 3 months (cooking) | Use ice trays |
| Beer | No | N/A | Cans and bottles expand |
| Mayonnaise | No | N/A | Emulsion breaks |
| Eggs in shell | No | N/A | Expand and crack |
Frequently asked questions
Does freezing kill bacteria? No. Freezing stops bacteria from multiplying but does not kill them. Bacteria present before freezing are still present after thawing. Handle thawed food with the same care as fresh food.
Can you freeze food in glass containers? Yes, with care. Use glass specifically labelled as freezer-safe. Leave headspace at the top because liquid expands when frozen. Avoid thermal shock.
How do you prevent freezer burn? Remove as much air as possible from packaging. Use cling wrap plus a freezer bag, or vacuum seal. Freezer burn is a packaging failure, not a temperature failure.
Can you refreeze food once thawed? Raw food thawed in the fridge: yes, once. Raw food thawed in water or microwave: cook first, then freeze. Each freeze-thaw cycle degrades quality.
Is it safe to eat food with freezer burn? Yes. Freezer burn is a quality issue, not a safety issue. Cut off the dry grey patches and use the rest, or use the food in a dish where texture is less important.
For specific guides on individual foods:
- Can you freeze rice?
- Can you freeze bacon?
- Can you freeze salmon?
- Can you freeze soup?
- Can you freeze brownies?
- How long does food last in the fridge?
Storage times based on USDA FoodKeeper and FDA guidelines.
Can You Freeze Rice?
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