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Freezing Guide

Find out which foods freeze well — and which don't — so you stop wasting food.

✅
Meat & poultry (raw or cooked)
Wrap airtight; 6–12 months
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Fish
Use within 2–3 months; texture changes
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Bread & baked goods
Wrap well; 3 months
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Butter & cheese
Butter 6+ mo; hard cheese 6 mo
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Berries
Freeze on a tray first, then bag
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Bananas
Peel first; great for smoothies/baking
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Stocks & sauces
Leave room to expand
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Cooked rice & pasta
Portion before freezing
🚫
Leafy greens (raw)
Wilt — blanch or cook first
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Lettuce & cucumbers
High water content = mushy
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Raw eggs (in shell)
Crack, beat, freeze in portions
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Mayonnaise & creamy sauces
Separates on thawing
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Yogurt & sour cream
Texture changes; fine for cooking
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Fried foods
Soggy when reheated
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Potatoes (raw)
Mushy — blanch or cook first
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Coffee beans
Airtight container; up to 3 months

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