Freezing and refreezing

Safe indefinitely, best for a while

Freezing at 0 °F keeps food safe indefinitely, which is why the FDA storage chart gives its freezer times for quality only. University of Illinois Extension says the same: food stored at 0 °F will always be safe as long as it has not thawed.¹²

Freezing does not kill most bacteria, but it stops them from growing. Quality still drops the longer food stays frozen, and the FDA lists tenderness, flavor, aroma, juiciness and color as the things that change. Freezing does not reduce nutrients, and there is little change in protein value.³

Freezer burn, the grayish-brown leathery spots on food that was not wrapped airtight, is a quality issue, not a safety issue, according to the FDA.³

Wrapping and packing

If meat or poultry will stay frozen in its original package for longer than 2 months, the FDA chart suggests overwrapping it with airtight heavy-duty foil, plastic wrap or freezer paper, or putting the package inside a plastic bag. University of Illinois Extension explains why: supermarket wrapping is safe in the freezer but lets air through, and oxygen can hasten both chemical breakdown and spoilage.¹²

For leftovers, Nebraska Extension recommends freezer containers or moisture-vapor resistant wrap, removing as much air as possible while leaving room for expansion, and freezing only as much food as will freeze within 24 hours. Some meats dry out when frozen, and covering them in broth helps.⁴

Foods that do not freeze well

Nebraska Extension lists hard-cooked egg whites, lettuce, cabbage, mayonnaise, cream fillings, puddings, custard, gelatin salads and cheese. The National Center for Home Food Preservation adds cooked pasta or rice frozen on its own, which turns mushy, and milk sauces, which may curdle or separate.⁴⁵

Refreezing

Food thawed in the refrigerator can be refrozen, according to Nebraska Extension. After a power cut, the FDA says frozen food that still contains ice crystals or is at 40 °F or below is safe to refreeze or cook.⁴³