It includes vegetables and fruits and meats, and other types of food. There’s something for everyone on this list! Some food doesn’t fare well in the freezer\u2014and others do just fine when thawed and served cold. <\/p>\n\n\n\n
Before we launch into this story about freezing foods, a few<\/strong> quick<\/strong> tips<\/strong><\/a>: Make sure that meat is tightly wrapped so that juices don’t drip into other foods in the freezer; this will help maintain flavor and avoid cross-contamination (it’s also crucial for safety).<\/p>\n\n\n\n Herbs, spices, butte, chocolate chips: They’ll stay fresh in the freezer forever\u2014or at least until scientists find a tastier seasoning. Frozen herbs are great for cooking–measure how much you need before putting them in your stew or sauce.<\/p>\n\n\n\n Milk and cream: You can freeze most types of milk for about three months, though heavy cream has a shorter shelf-life.<\/p>\n\n\n\n Onions and garlic: Store in a cool place outside the refrigerator; whole heads are better than chopped because they won’t dry out as quickly when you take them out of the freezer.<\/p>\n\n\n\n Dairy foods<\/strong><\/a> are foods that come from milk. This includes items like cheese, yogurt, and butter. Milk is a dairy product that separates into solid and liquid components when skimmed.<\/p>\n\n\n\n Butter is dairy that can be frozen. You should wrap it in plastic to avoid leaking into other food items. Butter will stay fresh for about six months when frozen. When thawing butter, you should be cautious because the butter may not spread evenly.<\/p>\n\n\n\n Wrapping a stick of butter in aluminum foil and putting it in a freezer bag or container is the easiest method to freeze it. <\/p>\n\n\n\n However, if you want to preserve more than one stick of butter<\/strong><\/a>, lay them out side by side on a baking sheet and leave them in the freezer until firm before placing them in a freezer bag or container.<\/p>\n\n\n\n Cheese is a great dairy item that you can freeze. However, you should wrap it tightly in plastic or place it inside a freezer bag because if the cheese sticks to itself, it will be hard to separate the pieces after thawing.<\/p>\n\n\n\n Cottage cheese is a kind of dairy that may be frozen. It’s best utilized in prepared cuisine rather than salads or sandwiches.<\/p>\n\n\n\n You can freeze egg whites as long as they are natural. It would be best to freeze your egg whites in freezer-safe bags or containers and then thaw the whites-only when you’re ready to use them.<\/p>\n\n\n\n Ice cream is dairy that you should place in a freezer-safe container<\/strong><\/a> and then put into the freezer. You can remove your ice cream from its container before placing it in the freezer, but keep the lid and the carton because otherwise, water will form around your ice cream as it freezes.<\/p>\n\n\n\n You can freeze milk, but you should drink it within three months because the taste diminishes over time. It’s preferable to keep it in freezer-friendly containers<\/strong><\/a> or plastic bags. You should be aware that when you are thawing milk, if it is warmed to about 40 degrees Fahrenheit, the bacteria in the milk can grow.<\/p>\n\n\n\n You can freeze whipped cream in individual serving bits and place them in freezer-safe bags, but be aware that you must perform the whipped cream immediately when it is thawed.<\/p>\n\n\n\n You can freeze whole eggs as long as you use the refrigerator method. It’s recommended to separate your egg yolks from your egg whites first and then place them in freezer-safe bags or containers.<\/p>\n\n\n\n Meat, poultry, and seafood are all great items<\/strong> to<\/strong> freeze<\/strong><\/a>. You should wrap them tightly in plastic or place them in a freezer bag. It would help to use caution when thawing them because they may leak. <\/p>\n\n\n\n The most convenient way to freeze them is to spread them out on a baking sheet, freeze them until stiff, and store them in a freezer bag or container.<\/p>\n\n\n\n Bacon is a type of meat that you<\/strong> can<\/strong> freeze<\/strong><\/a>. Nevertheless, it would be best to be cautious when you are thawing bacon because the bacon may not be evenly cooked. <\/p>\n\n\n\n Wrapping a piece of bacon in aluminum foil and putting it in a freezer bag or container is the easiest method to freeze bacon. Because the fat will stay together when frozen, you must keep it from drying out.<\/p>\n\n\n\n Beef is one of the meats that can be frozen. Meat may be frozen in various forms, including roasts, steaks, stew beef, and ground beef. <\/p>\n\n\n\n When you are thawing beef, you should be cautious because it may not be evenly cooked. The best way to freeze beef is by wrapping a roast with aluminum foil or putting it in a freezer bag.<\/p>\n\n\n\n Chicken is a type of poultry that you can freeze. When you are thawing chicken, you should be cautious because the chicken may not be evenly cooked. <\/p>\n\n\n\n The best way to freeze chicken is by wrapping large pieces with aluminum foil or placing them in freezer bags. It will assist in keeping them from drying out and avoiding<\/strong> freezer<\/strong> burn<\/strong><\/a>. <\/p>\n\n\n\n It’s also a good idea to prevent stacking objects on top of one other since this might harm them. Another consideration is that thawing meat, poultry, or seafood should be done with caution since they may not be cooked evenly.<\/p>\n\n\n\n Cooked crab may be frozen. It should be frozen after being placed in a freezer-safe container. You may either thaw it out or reheat it when you’re ready to use it. It lets you simply store your crab for later use.<\/p>\n\n\n\n You can freeze raw fish in its original packaging without any additional ingredients<\/strong><\/a>. Remember that you should use caution when thawing fish because it may not be evenly cooked.<\/p>\n\n\n\n Incision below the gills using a sharp knife, then make a circular cut around each eye to remove the brain gland. Next, cut through the backbone at the tail end of the fish’s body, about an inch below where a line between its two eye sockets would be. <\/p>\n\n\n\n This makes it possible to remove the fish’s guts through its body cavity and opens the fish up for easier cleaning of any remaining viscera.<\/p>\n\n\n\n Hot dogs are always in demand, but you may end up with too many when that large party or event comes around. Freezing them beforehand is the perfect solution to avoiding eating leftover hot dogs for weeks, and it’s not that hard to do.<\/p>\n\n\n\n How you can freeze hot dogs is very simple. First, unroll your package of hot dogs and take out many you want. <\/p>\n\n\n\n Then do the same thing with a piece of wax paper, sandwiching the hot dogs in between to avoid them sticking together when they freeze. After that, just put your super-easy “sandwiches” in a freezer bag and label them. That’s all there is to it!<\/p>\n\n\n\n Lobsters can be preserved<\/strong> by<\/strong> freezing<\/strong><\/a>. Large specimens should have the tail split open and laid flat, while smaller ones remain whole. Smoked or cooked lobster meat is usually frozen separately, as it does not preserve raw lobster.<\/p>\n\n\n\n Raw lobsters are best stored in a brine solution for 12 hours before being frozen.<\/p>\n\n\n\n Drain away the water and replace it with fresh, cold water. Add 1 cup of salt to every 10 cups of water used. The lobster should be completely submerged.<\/p>\n\n\n\n Remove the lobster from the salt water and rinse it in cool freshwater until no more foam appears when rubbing it with your fingers. The cooling process removes much of the blood from inside the animal, which is essential in maintaining quality.<\/p>\n\n\n\n When freezing lunch meat, places it in the freezer immediately after purchase. If it has already been refrigerated, immediately before preparing or consuming it, remove it from its store packaging<\/strong><\/a> and rewrap it tightly in heavy aluminum foil, freezer paper, or plastic freezer bag.<\/p>\n\n\n\n Expiration dates are up to manufacturers, so check these dates for freshness. When frozen at 0 degrees or below, lunchmeat is best if used within 3 to 6 months.<\/p>\n\n\n\n Preparing pork for freezing is easy. If it’s cut into pieces, wrap it in one layer of plastic wrap. If it’s a roast, chop it into pieces to make it easier to get the right portions when you are ready to serve. The meat should be wrapped tightly enough that air cannot penetrate and dry out your pork while it is in the freezer.<\/p>\n\n\n\n Be sure the meat is wrapped securely! However, don’t use airtight packaging. If you are using heavy-duty foil, double wrap it to keep the air out.<\/p>\n\n\n\n Bacon and smoked pork chops can be frozen without any preparation. Just wrap them tightly in plastic or place them inside an airtight container before putting them in your freezer.<\/p>\n\n\n\n Freeze the sausage in its original packaging. Place it in a zip-top plastic bag if you don’t plan to use the entire package at once, and squeeze out excess air before sealing.<\/p>\n\n\n\n If you won’t be able to use the sausage right away after it’s been defrosted, keep it refrigerated<\/strong><\/a> in its original container until you can. The beef should then be sliced into patties, browned, and any excess fat drained.<\/p>\n\n\n\n Freeze scallops in a single layer on a baking sheet large enough to fit in your freezer for about an hour, uncovered. It causes them to flash freeze, making them impossible to hold together when packed.<\/p>\n\n\n\n If you plan to store them in the freezer for more than three months, consider vacuum-sealing with a food saver instead of zipper bags.<\/p>\n\n\n\n When buying shrimp, freeze them if you cannot use them immediately. This is the most practical approach to keeping large amounts fresh for a more extended period without losing their flavors and textures. <\/p>\n\n\n\n It will be ideal if you intend to store the shrimp for four days or more. If this is not your plan, just keep it in the fridge for a day. Know that freezing shrimp can end up with a more challenging and drier<\/strong> texture<\/strong><\/a>. <\/p>\n\n\n\n Though this aspect is not delicious, it would be tolerable if you would reheat them later on. Freeze shrimp by washing them first in cold water, extracting their heads, peeling off their shells, and splitting them open.<\/p>\n\n\n\n Freezing for two or three months does not alter the flavor of the shrimp. But after this time interval expires, you can expect an insipid-tasting prawn because of oxidation.<\/p>\n\n\n\n Uncooked turkeys are not generally sold pre-frozen, so you need to freeze your raw turkey yourself.<\/p>\n\n\n\n Remove the giblets from the bird’s cavity and set them aside for another use or discard. Next, place the turkey skin-side down on a large rimmed baking sheet pan and place it into the freezer. <\/p>\n\n\n\n Allow at least 24 hours to freeze solid, then turn it over onto another tray to freeze both sides. If your turkey is very fresh or you have a high-powered freezer, this might only take 12 hours.<\/p>\n\n\n\n The reason for not allowing the raw turkey to freeze<\/strong><\/a> in a solid block is that it can be sliced more easily after cooking, allowing the finished product to hold its shape better. In addition, once both sides are frozen, you can package your uncooked turkey according to your needs.<\/p>\n\n\n\n Wild game is free-ranged, natural, and nutritious. It provides our bodies with essential proteins. Unfortunately, many people hunt for food or sport. Sometimes, they don’t use the meat or process it before it spoils. <\/p>\n\n\n\n So how do you keep the wild game fresh? The simplest way to preserve fresh game<\/strong><\/a> meats is by freezing them! Here are some specific methods on how to freeze the wild game.<\/p>\n\n\n\n 1.<\/strong> Cut the meat into thin slices. It prevents it from drying out when you thaw it later.<\/p>\n\n\n\n 2.<\/strong> Make sure that all blood is drained off before freezing.<\/p>\n\n\n\n 3.<\/strong> Double seal the meat using freezer bags, wrap them with aluminum foil or plastic wrap, or place them in an airtight freezer container.<\/p>\n\n\n\n 4.<\/strong> Label the bag with the type of meat and the date you placed it in the freezer to differentiate it from other frozen items later.<\/p>\n\n\n\n 5.<\/strong> Store your wild game meats in a freezer at 0 degrees Fahrenheit (-18\u00b0C). It will get the freezer burned if it’s any warmer than that.<\/p>\n\n\n\n 6.<\/strong> Freeze your meats immediately after taking them out from the field. If you wait too long, bacteria and insects may infest them before being adequately<\/strong> preserved<\/strong><\/a>.<\/p>\n\n\n\n Bacteria cannot thrive in heat since you preserve through cold temperatures (both cooking and microwaving kill off bacteria). Many people freeze their produce because the cost savings is remarkable.<\/p>\n\n\n\n Many recipes call for artichoke hearts or bottoms, and if you enjoy these recipes, you may want to preserve artichokes by freezing them. There are several simple methods for freezing artichoke hearts so that they last up to a year in your freezer without losing their quality.<\/p>\n\n\n\n The simplest method of preserving artichoke hearts is to freeze them whole. First, wash the exterior of the artichoke thoroughly with cool water and dry it with a paper towel. <\/p>\n\n\n\n Next, wrap each artichoke heart tightly in plastic wrap, and then place the wrapped hearts in an airtight freezer bag or container to prevent them from becoming freezer burned.<\/p>\n\n\n\n Asparagus is a fresh vegetable with a short growing season. It is easy to freeze asparagus, which will allow you to enjoy this healthy green any time of year. Only straight, crisp spears should be frozen. Discard ones that are limp or tough.<\/p>\n\n\n\n The next step is to blanch the asparagus. To do this, you must have a separate saucepan of boiling water ready before starting. Once the water has boiled rapidly, place the spears in for 1 minute. Then, remove them quickly with tongs or a slotted spoon and immediately run cold water over them.<\/p>\n\n\n\n The next step is to remove the spears from the boiling water and place them in an ice bath, just cold water with ice cubes. Let the asparagus stand in for about 3 or 4 minutes, then drain it again. <\/p>\n\n\n\n You can also freeze the dipped amount but blanch before dipping it in hot flavored oil<\/strong><\/a> or butter. Finally, pack the asparagus in your freezer containers: seal, label, and freeze.<\/p>\n\n\n\n Spread the avocado pulp thinly on a baking pan lined with parchment paper. After freezing, transfer to freezer bags or containers until hard. Before usage, thaw overnight in the refrigerator or for one hour at room temperature. <\/p>\n\n\n\n Because avocados discolor when exposed to air, you should add a tablespoon of lemon juice or vinegar to the puree before freezing it. It will be less likely to brown as a result of this.<\/p>\n\n\n\n Check that they’re ripe and ready to consume before you eat them. Use parchment paper or aluminum foil to cover a baking sheet with the mixture (this will make clean-up more accessible). <\/p>\n\n\n\n Transfer to freezer bags or containers after freezing and keep frozen until firm. Before freezing, thaw in the fridge overnight and add a tablespoon of lemon juice or vinegar. <\/p>\n\n\n\n As a consequence, it will have a lower chance of browning. <\/a>Before freezing, mix with a tablespoon of lemon juice or white vinegar to prevent discoloration.<\/p>\n\n\n\n Freezing beets is such an excellent way for you to preserve all that wonderful flavor and color of these delicious roots. However, since beets are in peak season during the summer months, consider stocking up when they’re inexpensive or growing your own.<\/p>\n\n\n\n The first step is to pick through them and discard all of the beet greens since they contain oxalic acid, which may cause gastrointestinal distress if taken in significant numbers. Then, under cold running water, thoroughly rinse your raw beets.<\/p>\n\n\n\n Next, peel your raw beets. Discard the peels as you would normally do with potatoes. Slice up your peeled beets into small cubes or dice them if you prefer. You can then spread these diced or cubed pieces onto a parchment paper-lined baking sheet in a single layer.<\/p>\n\n\n\n Place the beets in your freezer until they are frozen<\/strong> solid<\/strong><\/a>, about 2 hours or so, then transfer them into airtight containers or freezer bags. You can also wrap each piece individually before placing it in the container or bag. Make sure you label and date the contents and the date you froze them.<\/p>\n\n\n\n Berries<\/strong><\/a> are great in cereal, smoothies, yogurt, and of course, straight out of hand. Berries freeze exceptionally well once adequately<\/strong> prepared<\/strong><\/a>. For most berries, you do not need to defrost them before use if they will be cooked or baked into a dish. Frozen berries are also great<\/strong> over<\/strong> ice<\/strong> cream<\/strong><\/a>!<\/p>\n\n\n\n Blackberries, Raspberries, and Blueberries<\/p>\n\n\n\n Freeze on a baking sheet for 1 hour. Remove the berries<\/strong><\/a> from the freezer and transfer them to an airtight container or bag. Seal it up and return it to the freezer. <\/p>\n\n\n\n These three types of berries also store very well frozen in ice cube trays! If you wish to use these berries in a smoothie, remove as many cubes as you like and thaw them overnight in the fridge.<\/p>\n\n\n\n Freezing broccoli is a great way to lock in nutrients, flavor, and color. To freeze broccoli, clean the broccoli under cold running water using your hands or a brush to remove any dirt or debris. Next, cut away any brown spots on the stems and leaves of the vegetable. Next, cut the broccoli into small, uniform pieces so they cook evenly.<\/p>\n\n\n\n Pour enough water into a big saucepan to blanch broccoli to cover the sliced<\/strong> pieces<\/strong><\/a>. Over high heat, bring the water to a full rolling boil. Broccoli should be blanched for one minute or until brilliant green.<\/p>\n\n\n\n Place blanched florets in freezer bags or containers and close securely to freeze broccoli. Store for up to eight months in the freezer.<\/p>\n\n\n\n Brussels sprouts are a cool-season vegetable usually grown in the spring and fall months. They can be eaten fresh, steamed, boiled, or stir-fried and should only be harvested when they reach a length of about 1 1\/2 inches. <\/p>\n\n\n\n Since Brussels sprouts remain primarily untouched for about one week after harvest, it is essential to freeze them quickly. Proper freezing of this vegetable will keep it fresh for up to four months.<\/p>\n\n\n\n Steps<\/strong><\/p>\n\n\n\n 1.<\/strong> Remove the sprouts’ brown outer leaves, cut off the root ends, and cut each node half lengthwise. Wash the projections well under cold running water until all dirt is gone.<\/p>\n\n\n\n 2.<\/strong> Bring a big saucepan<\/strong><\/a> of water to a boil over high heat with approximately 1 inch of water. In a wire basket or colander, place the sprout halves and submerge them in boiling water for one minute, stirring regularly. <\/p>\n\n\n\n To halt the cooking process, remove the veggies from the boiling water and quickly plunge them into a dish of ice cubes and water. When the veggies are thawed and cooked later, they will be vivid green.<\/p>\n\n\n\n 3.<\/strong> Remove the sprouts from the cool water, wipe them dry with paper towels, place them in a heavy-duty resealable plastic freezer bag or wrap them firmly in aluminum foil or plastic wrap to prevent freezer burn. After marking the bag with the contents and date, place it in the freezer for up to four months.<\/p>\n\n\n\n The first step to freezing carrots is to decide if the carrots will be blanched and peeled before being frozen or just blanched. If you decide they should be peeled, then peel them. Then wash and cut the carrots into pieces 1\/2 inch thick or smaller. Place all carrot pieces into a saucepan of boiling water and let them boil for 5 minutes.<\/p>\n\n\n\n After the carrots have been boiled, all the pieces need to be removed from the pan with a slotted spoon, drained on a towel, and then placed into a freezer bag or container. The carrots can be taken out of the freezer when needed and used in any recipe.<\/p>\n\n\n\n Cauliflower can be frozen quickly. Break the cauliflower into florets and blanch for 3 minutes in boiling water. Drain and place the florets in a single layer on a baking sheet. Freeze for 2 hours, or until solid. <\/p>\n\n\n\n Then, place the frozen cauliflower into a freezer bag or container. When you want to use the cauliflower, just let it thaw in the refrigerator.<\/p>\n\n\n\n Typically, you can keep cauliflower for 6 to 8 months in the freezer. But if it is not supported at 0 degrees F or lower, it will lose some of its flavor and texture after only 3 to 4 months. Also, be sure to label your packages with the date so you don’t have any surprises when using the cauliflower.<\/p>\n\n\n\n It is best to start with fresh, ripe fruit. If using cherries for cooked dishes, buy extra – they are so good you may be tempted to eat them raw!<\/p>\n\n\n\n Cherries can be frozen both with and without sugar, but you should not add the sugar until after they are thawed. Although using sweetened cherries<\/strong><\/a> in recipes is a simple method to get a head start on your cooking, this maintains the taste of the fruit better.<\/p>\n\n\n\n Greens are among the most accessible produce to preserve by freezing. All you need is freezer bags and some freezer space at 0\u00b0 F or colder (the standard home freezer compartment is around zero). You can also place packs in a stream of cool air coming from the freezer, where they’ll quickly drop to 0\u00b0 F.<\/p>\n\n\n\n Greens freeze well, including collards, kale, mustard greens, and Swiss chard. To lengthen the shelf life, add some salt or vinegar. Before blanching the greens, remove any ribs or short stems (see below). Gardens that have been blanched will change color from vibrant green to olive drab.<\/p>\n\n\n\n Greens That Freeze<\/strong><\/p>\n\n\n\n 1.<\/strong> Separate each leaf into smaller pieces by thickly slicing the ribs, stems, or midribs. You may alternatively cut entire leaves into bite-sized pieces for a chopped salad.<\/p>\n\n\n\n 2.<\/strong> Blanching Greens: Fill a big pot halfway with water and place a wire basket in the bottom. Fill the saucepan halfway with cut-up Greens, then whisk them in loosely. Push them down into the boiling liquid as soon as they wilt and float on top of the water\u2014cover and cook for 2 minutes.<\/p>\n\n\n\n 3.<\/strong> Drain well using a wire strainer or colander. To halt the cooking, rinse in cool water<\/p>\n\n\n\n 4.<\/strong> Immediately pack cut-up whole leaves without stems into containers with a capacity of at least 1 pint. If you’re packaging<\/strong> entire<\/strong> leaves<\/strong><\/a>, dampen them before closing the container to prevent them from adhering together.<\/p>\n\n\n\n 5.<\/strong> Press out the air and make a good seal. 6. Pack into containers that hold at least 1 pint of chopped Greens, with 1\/2 inch headroom to allow expansion while freezing. <\/p>\n\n\n\n Label and date containers, then freeze at 0\u00b0F or colder for up to 10 months. According to North Carolina State University study, mixing chopped Greens with whole leaves in the same container prevents freezer burn.<\/p>\n\n\n\n 6.<\/strong> Pack them tightly with as little air as possible before closing and labeling containers. For modest quantities, you may also use bags. Close and label bags after pressing out as much air as possible.<\/p>\n\n\n\n 7.<\/strong> To prepare greens for blanching, remove the thick ribs and midribs from each leaf before freezing them. Gardens may be frozen without blanching, although it can increase their storage life<\/strong><\/a> by a few months.<\/p>\n\n\n\n 8.<\/strong> Pour one teaspoon of vinegar per quart of greens into a big saucepan of water. Bring to a boil, then add the cut-up Greens in batches to keep the water boiling\u2014Cook for 30 seconds for chopped greens or 2 minutes for entire leaves until wilted and brilliant green. For every 4 cups of cooked Greens, add one tablespoon of salt. To end the cooking, drain carefully and rinse with cold water.<\/p>\n\n\n\n 9.<\/strong> Pack into containers or bags and freeze immediately at 0\u00b0F or colder. If you prefer, pack into rigid containers, leaving 1\/2 inch of headspace to allow for expansion during freezing. You can also plug into bags, then roll and tie the tops.<\/p>\n\n\n\n 10.<\/strong> Blanched Greens will keep in the freezer for 4 to 6 months; unblanched greens<\/strong> should be used within two months of freezing.<\/p>\n\n\n\n Mango is a delicious tropical fruit, but its season is so short! So the next time you come across one of these sweet treats, instead of devouring it right away, why not take the time to preserve them for later? <\/p>\n\n\n\n There are several ways to keep mangoes fresh for an extended period<\/a><\/strong>. Read on to learn how to freeze mangoes the healthy way.<\/p>\n\n\n\n Mango health benefits<\/strong><\/p>\n\n\n\n Mangoes are an excellent source of vitamins A, C, and D. 100 grams<\/strong> of raw mango contains around 130% of your daily vitamin A requirement, 45% of your vitamin C need, and 6% of your daily value for vitamin D.<\/p>\n\n\n\n These three essential nutrients<\/strong><\/a> work synergistically to promote good eyesight, boost the immune system, and increase bone density. In addition, mangoes are also rich in anthocyanins which help prevent heart disease and cancer by protecting cells from oxidative damage.<\/p>\n\n\n\n How to freeze mangoes<\/strong><\/p>\n\n\n\n Mango Freezing Method: Freeze whole mangos with skin on<\/p>\n\n\n\n Purchase ripe yet firm mangos at your grocer’s. Wash the whole fruit in cool water, scrubbing gently with a vegetable brush to remove any dirt or pesticide residue. Pat dry with a clean dishtowel.<\/p>\n\n\n\n Peel the mangos by cutting down between the skin and flesh of each side of the pit. Cut into cubes or slices approximately 1\/2-inch thick. Arrange the cubes or pieces on a baking sheet lined with parchment paper.<\/p>\n\n\n\n Insert toothpicks into each mango cube and place in the freezer until firm, about 2 hours. Remove toothpicks and seal cubes or slices in freezer-safe plastic bags<\/strong> or<\/strong> containers<\/strong><\/a>. Seal tightly to prevent air from entering, label, and return to the freezer.<\/p>\n\n\n\n Freezing melon (chunks) is a great way to enjoy the fruit long after the growing season has ended. The first step in freezing melon chunks is to chop them into 1-inch consistent cubes. <\/p>\n\n\n\n Then, to avoid freezer burn, store them in a zip-lock bag and cover them with lemon juice (or another fruit juice). They may now be frozen for up to 6 months at 0 degrees Fahrenheit or below.<\/p>\n\n\n\nFoods You Can Freeze <\/strong><\/h2>\n\n\n\n
Dairy<\/strong><\/h2>\n\n\n\n
1. Butter<\/mark><\/strong><\/h2>\n\n\n\n
![\"83](\"https:\/\/elmundodeals.com\/wp-content\/uploads\/2022\/04\/Elmundodeals-83-Best-Surprising-foods-you-can-and-cant-freeze-Pic-3-1024x475.png\")
<\/figure>\n\n\n\n2. Cheese<\/mark><\/strong><\/h2>\n\n\n\n
3. Cottage Cheese<\/mark><\/strong><\/h2>\n\n\n\n
4. Egg Whites (Must Be Raw)<\/mark><\/strong><\/h2>\n\n\n\n
5. Ice Cream<\/mark><\/strong><\/h2>\n\n\n\n
6. Milk<\/mark><\/strong><\/h2>\n\n\n\n
![\"Milk](\"https:\/\/elmundodeals.com\/wp-content\/uploads\/2022\/04\/Elmundodeals-83-Best-Surprising-foods-you-can-and-cant-freeze-Pic-4-1024x475.png\")
<\/figure>\n\n\n\n7. Whipped Cream (sweetened in individual serving dollops)<\/strong><\/h2>\n\n\n\n
8. Whole Eggs (follow these extensive prep notes here)<\/strong><\/h2>\n\n\n\n
Meat, Poultry, and Seafood<\/strong><\/h2>\n\n\n\n
9. Bacon<\/strong><\/h2>\n\n\n\n
10. Beef<\/strong><\/h2>\n\n\n\n
11. Chicken<\/strong><\/h2>\n\n\n\n
![\"Chicken](\"https:\/\/elmundodeals.com\/wp-content\/uploads\/2022\/04\/Elmundodeals-83-Best-Surprising-foods-you-can-and-cant-freeze-Pic-5-1024x475.png\")
<\/figure>\n\n\n\n12. Crab<\/strong><\/h2>\n\n\n\n
13. Fish<\/strong><\/h2>\n\n\n\n
14. Hot dogs<\/strong><\/h2>\n\n\n\n
15. Lobster<\/strong><\/h2>\n\n\n\n
16. Lunchmeat<\/strong><\/h2>\n\n\n\n
![\"Lunchmeat](\"https:\/\/elmundodeals.com\/wp-content\/uploads\/2022\/04\/Elmundodeals-83-Best-Surprising-foods-you-can-and-cant-freeze-Pic-6-1024x475.png\")
<\/figure>\n\n\n\n17. Pork<\/strong><\/h2>\n\n\n\n
18. Sausage<\/strong><\/h2>\n\n\n\n
19. Scallops<\/strong><\/h2>\n\n\n\n
20. Shrimp<\/strong><\/h2>\n\n\n\n
21. Turkey<\/strong><\/h2>\n\n\n\n
![\"Turkey](\"https:\/\/elmundodeals.com\/wp-content\/uploads\/2022\/04\/Elmundodeals-83-Best-Surprising-foods-you-can-and-cant-freeze-Pic-7-1024x475.png\")
<\/figure>\n\n\n\n22. Wild game (Venison, Rabbit, Duck, Pheasant, squirrel, Goose)<\/strong><\/h2>\n\n\n\n
Produce<\/strong><\/h2>\n\n\n\n
23. Artichokes<\/strong><\/h2>\n\n\n\n
24. Asparagus<\/strong><\/h2>\n\n\n\n
25. Avocado (Pureed And Prepped With Lemon Juice)<\/strong><\/h2>\n\n\n\n
26. Beets<\/strong><\/h2>\n\n\n\n
![\"Beets](\"https:\/\/elmundodeals.com\/wp-content\/uploads\/2022\/04\/Elmundodeals-83-Best-Surprising-foods-you-can-and-cant-freeze-Pic-8-1024x475.png\")
<\/figure>\n\n\n\n27. Berries<\/strong><\/h2>\n\n\n\n
28. Broccoli<\/strong><\/h2>\n\n\n\n
29. Brussels sprouts<\/strong><\/h2>\n\n\n\n
30. Carrots<\/strong><\/h2>\n\n\n\n
31. Cauliflower<\/strong><\/h2>\n\n\n\n
![\"Cauliflower](\"https:\/\/elmundodeals.com\/wp-content\/uploads\/2022\/04\/Elmundodeals-83-Best-Surprising-foods-you-can-and-cant-freeze-Pic-10-1024x475.png\")
<\/figure>\n\n\n\n32. Cherries<\/strong><\/h2>\n\n\n\n
33. Greens (Including Spinach And Collards)<\/strong><\/h2>\n\n\n\n
34. Mangos<\/strong><\/h2>\n\n\n\n
35. Melon (chunks)<\/strong><\/h2>\n\n\n\n
36. Mushrooms<\/strong><\/h2>\n\n\n\n