25+ Surprising Foods You Can Freeze

25+ Foods You didn’t Know you Could Freeze.

We have all heard about foods that you should not freeze, (salad greens, I am looking at you!), but the list of foods that you can freeze is very long and some may well surprise you.  Freezing food can be a great money saver and doing so will keep foods at their most delicious.  25 Surprising things you can freeze

One of the most important things to remember is to date the items you are freezing so that you know when it is best to thaw and use them.  So many foods are plentiful at certain times of the year. Freezing allows you to indulge in your favorites year round.  Freezing food also allows you to save on waste.  All of us have looked in dismay at a whole can of tomato paste with one tablespoon out of it, knowing it will go bad before it is used!

So gather those freezer bags and read on for my list of 25 foods to freeze.

1.  Gravy.  If you are having a roast and have a pot of gravy that has not all been used, store it in small Tupperware containers and just reheat the next time you want some gravy on mashed potatoes.  You can also freeze it in ice cube trays.  Then just drop a few cubes, reheat and serve.

2. Nuts. Because of their high oil content, nuts can go rancid quickly.  Nothing is worse than getting ready to make your brownies and learning that the nuts have gone bad.  Just place the nuts into an airtight container or zip lock bag and place in the freezer. They will keep up to one year.Nuts go rancid easily. Freeze them for best results.

3. Homemade pancakes and waffles. Forget the Eggo frozen waffles.  When you are making waffles and pancakes at home, make a big batch. The trick is freezing them separately! Freeze the extras on cookie sheets and then store in zip lock baggies.  Use within 1-2 months for best quality.

4. Grapes. Seedless grapes work best.  Once you have tried one, you will never look back. Even kids who don’t normally like grapes will adore frozen grapes.  To freeze them, place them on a baking sheet and put in the freezer until frozen, then store in zip lock baggies. They will keep for up to 12 months.  And to chill down your white wine, frozen grapes are MUCH better than ice cubes and won’t dilute your drink.Freeze grapes. They make a great snack and cool down white wine nicely.

5. Bananas.  Choose ripe to slightly over ripe bananas.  Peel the banana and freeze it either whole or in chunks on a cookie sheet. Store in a zip lock baggies.  When you want to use it, defrost. Mashed, they are good to flavor yoghurt. Add to smoothies, or banana bread.  Or just mash and eat “banana ice cream.”

6. Ginger.  Ginger can shrivel in the fridge before you use it but it freezes well.  I don’t defrost it, (it will get mushy) I just take it out of the freezer and grate it over a micro planer and then replace in the freezer.Freeze ginger and grate it when you need it.

7. Avocados for guacamole.  Avocados can be frozen if you plan to use them later for guacamole.  They don’t freeze too well for regular eating but work well for dips.  Just wash and halve. They can be kept up to 8 months.

8. Baked Goods.  I know that if I have baked goods sitting around, I will eat them, so I prepare them and then freeze them in batches.  This way, I can only hurt my diet as much as the few that I leave out.   I just place mine in Tupperware containers. They keep for about 3 months. I have frozen cakes, brownies, cookies, bars, and even cupcakes with success.

9. Pasta.  Pasta is not often a food that one thinks of freezing but it does quite well.  When you make a batch of pasta, cook the whole box and freeze the left overs on cookie sheets first (for best results) and then in zip lock bags.  You can freeze them right in the bags but reheating works better if they have been flash frozen on cookie sheets.  Makes a quick meal later or use them to add to stews or casseroles.Freeze pasta to use later in soups and stews

10. Milk.  Milk is a great item to freeze.  Just remove a bit from the top of the bottle and freeze it right in the container. Be sure to label it.  When you are ready to use it, thaw it and shake well.  You can store it for 2-3 months.  Buttermilk freezes well too.  No more half used buttermilk containers!

11.Butter cream frosting.  Home made frosting is so delicious.  If you make a batch and have some left over, just freeze it in Tupperware containers.  It will keep for about 3 months.  Let it thaw and come to room temperature and give it a good stir and it’ll be just like newly made.Butter cream frosting freezes well.

12. Tomato paste.  My favorite freezable item.  So many recipes only call for a tablespoon of tomato paste. That leaves an open can that is sure to go to waste in the fridge.  Put tomato paste into snack sized zip lock bags and flatten them.(affiliate links)  Then just break off a piece when you need some for a recipe.  You can also freeze it in ice cube trays and pop out just one or two the next time you need it.

13. Cookie dough.  I could dive into a pile of cookie dough and just gobble it up. The same goes for the cookies.  Make your batter and cook just a few cookies.  Shape the remainder of the dough into balls the size needed to make a cookie.  Then later, you can take one out and “make just one” Just add 1-2 minute to the cooking time.

14. Fruit.  Most fruit can be flash frozen.  Just lay it out on baking sheets and freeze for about 30 – 45 minutes then place in bags labeled with the date. Frozen fruit makes fabulous smoothies too!  It will keep well for 6-12 months.

15. Potato chips. Believe it or not, they can be easily frozen.  Just put the bag, or part of the bag in the freezer.  No need to even defrost when you want to eat them. Some people say they even taste better frozen.  Potato chips will keep for about 3 months. Great way to take them beyond their expiration date and they stay very fresh.  (not that I ever have left over potato chips – hanging head in shame….)Potato chips keep for months past their expiration date if you freeze them.

16. Organic Peanut butter I love peanut butter so it usually gets used up, but there have been times when it has lasted longer than I expected and started to go bad. But you can freeze it.  The Huffington post has a whole article on how to freeze organic peanut butter effectively. (affiliate link.)

17. Vegetable scraps.  When you have bits and pieces of vegetable scraps, keep them in the freezer in a large zip lock bag. When it is full, use the contents for home made vegetable soups, broths, or stews.  Yum!Freeze vegetable scraps to use later in home made soups.

18. Fresh herbs.  When the end of the growing season is upon you, freeze your fresh herbs.  Use ice cube trays with butter, water or oil and add your herbs.  When defrosted, they will be limp, so they won’t work well for a garnish but are great in recipes.  Enjoy fresh herbs all year round this way.

19. Eggs.  Eggs, both broken or whole an be frozen.   You can break and separate them and put them in separate containers. You can also beat whole eggs and freeze them, and you can place whole eggs in muffin tins and freeze them this way. They will keep up to a year in the freezer.Eggs can be frozen either whole or cracked

20. Citrus Rinds.  Many recipes call for the juice of oranges, lemons and lime but not the zest.  No problem. Just freeze the rinds and grate later for a healthy dose of the flavor in your recipe.

21. Bread.  I freeze, bread, rolls and bagels all the time.  One of the side effects is that if you leave it frozen too long, it will dry out.  A moist paper towel over the bread in a microwave should take care of this.  You can freeze bread products for up to 3 months.25 surprising foods you can freeze

22. Cheese.  Cheese freezes well. For best results, defrost it before you move it to the fridge so that it does not become crumbly.  To freeze shredded cheese, add a bit of flour or cornstarch to the bag before freezing it and shake it well.  Choose good quality cheeses that have no mold forming. Hard cheeses are best.  Cottage, ricotta and cream cheese do not freeze well.  You can freeze it for 3-6 months.Hard and semi hard cheeses freeze well.23. Garlic.  Sliced garlic or whole cloves can be frozen in zip lock bags. You can also freeze whole heads of garlic.  Garlic will keep in the freezer for up to 12 months.

24. Corn on the cob.  For longest time, blanch first in boiling water, cool and then freeze. If you only plan to store for up to about 2 months, you can store whole cobs in their husks in zip lock bags.  While we are talking about corn, see how to end up with silk free corn!corn on the cob freezes well for several months.25. Brown rice.  Since brown rice takes an hour or so to cook, partly cooking it and then freezing in air tight containers will save you cooking time when you use it in future. Brown rice will keep about 2 months in the freezer. (affiliate link). White rice will also freeze well.

26. Butter.  One of our readers suggested Birgit, suggested that she freezes butter.  To freeze butter, wrap it tightly in heavy-duty aluminum foil or plastic freezer wrap, or place inside a heavy-duty freezer bag. Frozen salted butter will keep up to 9 months and unsalted butter will keep up to 5-6 months.

Have you successfully frozen other food items?  Please leave your successes in the comments  below.

25 Surprising things you can freezeAll images are public domain photos from Pixabay and MorgueFile.

Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

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  38 comments for “25+ Surprising Foods You Can Freeze

  1. Birgit
    11/10/2014 at 1:41 pm

    If I find real butter on sale, I freeze it. Also works like a charm

    • admin
      11/10/2014 at 4:23 pm

      hi Birgit. Thanks for the tip. I’ll add it to the article as your suggestion. Carol

  2. Jenny
    12/19/2014 at 9:28 pm

    hi- I frozen milk, butter, cheese,pasta, but the eggs are a new one I will have to try!

    • admin
      12/19/2014 at 9:34 pm

      Hi Jenny. I think it is the idea of the shell. Does not lead one to even think of freezing them. Carol

  3. Tia
    12/19/2014 at 9:44 pm

    Similar to the tomato paste I freeze all my tomato based sauces and dips. Being single I rarely finish a jar of salsa or spaghetti sauce or bruschetta or even diced tomatoes in time before it would mold. So now when I open something I divide what I’m not using into single serving contains or ziplocs, label them and freeze them. I never have spoiled waste and they last at least six months. Probably longer but I’ve always used them up within 6 months.

    • admin
      12/19/2014 at 10:29 pm

      Great tips Tia. Thanks for sharing them! Carol

  4. Mari
    12/19/2014 at 11:50 pm

    Berries freeze beautifully! Flash freeze on baking sheets and transfer to a Ziploc bag or Tupperware container when frozen. Blueberries, raspberries, cranberries, blackberries, strawberries – to name those I have tried.

    I also freeze Clemengolds (a type of clementine) – useful for juice/zest when needed.

    • admin
      12/20/2014 at 12:02 am

      I’ve frozen berries but have never tried to freeze citrus for juicing later. Must try that! Carol

      • Eileen
        12/21/2014 at 11:28 am

        Citrus freezes beautifully. Zest while still frozen and wait a bit to juice. I’ve been freezing limes lately from a relative with a tree. Love it!

        • admin
          12/21/2014 at 6:27 pm

          Thanks for the tip Eileen. I’ll try it the next time I have some. Wish I had thought to do it when I accidentally bought a huge bag of grapefruit thinking they were oranges! Carol

  5. Wendy
    12/20/2014 at 2:12 am

    I freeze ricotta cheese all the time, it works great. I also freeze cream cheese, milk, butter, cheddar cheese ( it does get crumbly) and mozzarella. I also freeze onions, cut however desired, and freeze for later. When cooked, they do have a little excess water. I freeze cookie dough, pie dough, cookies, cakes, breads. I bake and process pumpkin and freeze that for pies or breads later. You can also freeze peppers (sweet or hot) but as with onions have some excess water. You can also freeze heavy cream, but you can’t whip it afterwards. You can use it for anything else.

    • admin
      12/20/2014 at 5:10 pm

      Hi Wendy Wow! Thanks for all the tips. I too find cheddar gets crumbly but I leave it on the counter to thaw for a while and that usually works for me.

  6. Julie
    12/20/2014 at 2:15 am

    When butter is on sale I buy 5-10 # and throw them as is in the freezer. I have frozen shredded cheeze for years now & have never added starch or anything. Sometimes you have to wack the bag a bit, but if you freeze it in a thin(ner) layer & not try to stuff too much into the bag (as I always do) it breaks easily.
    When I make homemade pizza dough I triple it & put the 2 extra portions in ziplock bags for another time. I also make homemade pizza sauce and freeze it in ice cube trays, dump into ziplocks & use about 5 per pizza. I make homemade cream of soups – about 12 at a time & freeze these in 10oz increments in sour cream (like) containers. Once frozen I pop them out into a bagel bag (they fit perfect!) so they take up less space in the freezer. Freeze some of your cooked pumpkin puree (from those fall pumpkins) in ice cube trays to make your own pumpkin lattes. I don’t even bother mashing my bananas. I peel, break in half (or thirds) and they’re better than fresh bananas when making smoothies (just thro the whole half in the blender – it blends it up fine). Cantelope & watermelon frozen are great in smoothies. Or cut watermelon in fun shapes with a cookie cutter, insert popsicle stick, freeze on cookie sheet & you have yummy watermelon “popsicles.” I don’t can (yet) so I freeze applesauce, homemade ketchup/enchilada sauce/tomato sauce/diced tomatoes. Even sliced and froze several bags of apples this year from our bounty. Oh yes – mashed potatoes freeze great. Vegetable stock, broth. Yogurt (so you have a starter for your next batch), ricotta cheese….. I’ll stop now. 🙂

  7. Lea
    12/20/2014 at 3:00 am

    I freeze whole, peeled bananas that are over ripe. 2 per bag. Makes a great addition to pancakes or use for bread or muffins. Or dip the frozen banana in chocolate sauce and use as an ice cream topping.

  8. Sue
    01/01/2015 at 1:39 pm

    When pineapples were on sale for $1 I bought 12. Cut them up and place on cookies sheet lined with parchment. Freeze for several hours then place in freezer bags. Wonderful for smoothies.

    • admin
      01/01/2015 at 2:25 pm

      Great tip Sue. Thanks for sharing! Carol

  9. Jerri
    01/01/2015 at 1:49 pm

    I buy a 25# bag of flour and freeze it. It never gets hard….always feels like a talcum powder texture. I take it out only to fill my canister and put it back in the freezer.

    • admin
      01/01/2015 at 2:24 pm

      Thanks for the tip Jerri. Will try this! Carol

  10. 01/01/2015 at 3:31 pm

    there are several items I love to freeze. Eggs freeze well, to avoid any contamination on the shells, I freeze them first in ice cube trays. Pop them out and place them in zip lock bags. I also freeze flavored creamers in ice cube trays. One cube flavors my coffee and cools it a bit. Another favorite freeze is cooked hamburger. I buy a family pack, cook it, flash freeze on a cookie sheet, put into a zip lock bag… instant taco/ burrito/ sloppy Joe dinner. By checking your stores discount bins and freezing it..you will save a lot of money.

    • admin
      01/01/2015 at 3:54 pm

      Hi Sharon. I LOVE the idea of freezing cooked hamburger for later use. I have never thought to do that! Thanks for the tips. Carol

  11. Marybeth McMahon
    01/01/2015 at 5:33 pm

    I have successfully frozen cream cheese. Thank you for a great article!

  12. admin
    01/01/2015 at 6:29 pm

    hi Marybeth. Did it keep the same consistency? I have never tried to freeze it but other cheeses work well.

  13. adrienne
    01/01/2015 at 11:39 pm

    My husband also freezes green peppers. They won’t be super crunchy but great for fajitas or sauteing. He also saves every bit of chicken scraps, from the extra skin and stuff he cuts off before cooking to the carcass after. He wraps it really tightly in little bundles. When he has a decent amount he makes chicken stock with it…then freezes that. Much more flavor than the canned stuff.

    • admin
      01/02/2015 at 1:29 am

      Hi Adrienne. I love the idea of the chicken scraps. Another one that I had not thought to do! Carol

  14. Cheryl
    01/02/2015 at 2:50 am

    When freezing whole eggs, I found that using a tooth pick, poke a hole in the yolk.prevents it from bursting.
    I also freeze any caramelized or roasted beef bones. (like the ones cut off a steak or roast) in a gallon size zip lock bag for making beef stock.

    • admin
      01/02/2015 at 10:51 am

      Hi Cheryl. Thanks for the tip on the eggs. Good to know! Carol

  15. Barbara
    01/02/2015 at 9:25 pm

    I had trouble freezing yellow squash, zucchini, and green tomatoes for frying later. When they were thawed out, they were mushy. I sliced them first and breaded them ready for frying and placed them on a cookie sheet for about 30minutes. Then placed them in a freezer bag. All I had to was take them out and throw them in the skillet. Worked perfectly! I’m really not sure how long they will last in the freezer because they were always eaten too soon.

    • admin
      01/02/2015 at 11:03 pm

      HI Barbara. The high water content does make those veggies a bit tricky The way you did the tomatoes is a great idea. Thanks for sharing it. Carol

  16. Rene
    04/01/2015 at 12:05 am

    I have a small waffle maker….makes 2 rectangular waffles side by side….so I make a large batch of waffles….flash freeze them…break the two apart..and store in freezer bags in the freezer…Next time I want waffles …I pull out a couple…and pop them in my toaster like an eggo!! I then top with fruit and yogurt….healthier than syrup…not only a good breakfast makes a great dessert too!!

    I also like to buy pork sausage and brown it up….I then drain it and rinse in a colander….and flash freeze on a paper covered sheet pan…then fill up a freezer bag….voila….homemade sausage crumbles….less fat…less money of store bought!!! Take out a handful at a time to use in omelets, add to casseroles, make country gravy, top a pizza….etc!!!

    cube up chicken breast or pork loin, season.and cook up in a skillet with some olive oil….great for stir fries or to add to lunch and dinner salads, wrap up in tortillas….or roll up in a lettuce leaf with a few extra veggies!!

    • admin
      04/01/2015 at 12:17 am

      Hi Rene. Wow! All really great tips. I love the waffle idea. So much healthier than store bought ones. Carol

  17. Mary Jane
    07/17/2015 at 6:33 pm

    i have two lemon trees and an abundance of lemons! I juice the lemons and put the juice into ice cube trays…when frozen put the lemon cubes into a freezer bag.

    • admin
      07/17/2015 at 7:16 pm

      Great idea Mary Jane. Thanks for sharing the tip. Carol

  18. Alecia
    07/18/2015 at 9:53 am

    I freeze all types of peppers! Bell peppers (some diced, some chunks, some cored for stuffing later), jalapeños (whole), poblanos (roasted and skinned), Thai peppers (whole). We have fresh tasting, organically grown peppers all year round! I use my vacuum sealer to extend their storage time. Works great!

    • admin
      07/18/2015 at 10:57 am

      Hi Alecia.Great to know this works well for you. I use all types of peppers too. Carol

  19. Barb
    07/18/2015 at 7:16 pm

    Did you notice that “surprising” is not spelled correctly in your headline? But good info!

    • admin
      07/18/2015 at 9:23 pm

      HI Barb. LOL…you have no idea how many times that article has been viewed and no one alerted me to my typo. THANK YOU! I’ll fix it now. Carol

  20. Dawn
    11/22/2018 at 12:33 am

    Thank you, I live alone and always end up throwing out so many things. Now I am going to try many of the tips for myself (Only a small freezer but well worth the try.)
    Since mince packs always ends up icy inside, I’m going to cook it, separate and try for myself.

    • Carol
      11/23/2018 at 7:53 pm

      Hi Dawn. It is much harder when you are buying for one. I had the same problem when I lived alone.


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