I often receive comments and emails from readers wondering if certain recipes can be cooked and frozen ahead of time. This is totally understandable given that many of the Jewish holidays are centered around a large meal; it’s helpful to prep as much in advance as possible. Cooking for a large group can be stressful, and having the option to cook something ahead of time is a great way to lessen the load. A couple of years ago I purchased a big chest freezer, and it has really helped with my kitchen prep work. That said, some foods freeze really well, while others don’t. How can you know if a prepared dish will freeze well?
In answer to the most common question, “Can this be frozen?” the answer is usually yes– most foods can be frozen. However, not all foods have the same freezer life, and some dishes will not freeze as beautifully as others. Your goal should be to make preparation easier, while keeping food safe and serving something that tastes great. After much thought and research, I’ve created some guidelines that you can refer to year-round. I hope that you will find them as helpful as I do.
Keep it Clean!
When it comes to freezing food, the rules of sanitation, particularly when thawing, are super important. Different types of foods have different shelf lives, and some foods shouldn’t be frozen for a long period of time to avoid contamination. Click the link below for a handy printable chart from the FDA, which will show you how long different types of foods can be refrigerated or frozen:
FDA Refrigerator and Freezer Storage Chart
Keep a permanent marker handy for labeling and dating your items, so you know how long you can safely keep them. Frozen foods should be kept at 0 degrees F or lower. If you are freezing a large quantity of hot food at the same time, it is best to let the food cool down a bit before freezing or you risk raising the temperature of the freezer and surrounding foods. Never let food cool more than 2 hours or you risk spoilage. If freezing a smaller amount of food (like a casserole or a dinner entree), no need to let the food cool before freezing.
There are three appropriate methods when it comes to defrosting frozen food – in the refrigerator, under cold running water, or in the microwave. The best choice is to plan ahead and thaw your frozen foods, while still covered, in the refrigerator overnight or for a couple of days (larger items, like frozen turkeys, will often take longer than a day to defrost in the fridge). If you have less time you can thaw under a steady stream of cold, running water while still covered or in the microwave. Only use the microwave if you plan to cook or serve the food immediately after. Never leave food at room temperature on the countertop to thaw. The problem with this method is that the surface of the frozen food thaws more rapidly than the inside, which can result in bacterial growth. Once the food is thawed, always trust your instincts– if something looks or smells off, better to toss it and start over.
Frozen Food Categories
Here I’ve mapped out the rules for freezing most major food items. I’ve also included the best ways to freeze, thaw and bring to serving temperature.
Soups and Sauces: Soups and sauces are some of the easiest things to freeze. If soups contain matzo balls, dumplings or pasta, freeze those items separately as described below. Soup can be quite hot, especially in large quantities, so before freezing it’s best to let the soup cool slightly so it doesn’t heat up surrounding foods in the freezer (don’t let it cool for more than 1-2 hours or you risk spoilage). There are several ways to freeze soups and sauces in order to maximize freezer space. I usually use a plastic quart container with a lid, and I leave some room at the top for expansion. I’ve heard that some folks pour the soup or sauce into ice cube trays, then transfer the frozen cubes into an airtight, re-sealable plastic bag. Whatever your method of storage, make sure the soup is cooled completely to room temperature before putting it in the freezer. When ready to serve, transfer the frozen soup or sauce to a pot and slowly heat the soup over low to moderate heat, making sure to boil it for a few minutes. If your soup or sauce contains cream, stir often to avoid burning. Potato soups do not freeze well.
Pasta, Dumplings and Matzo Balls: Be sure to cook pasta to al dente or slightly underdone to avoid mushiness. For pasta, transfer to an airtight re-sealable bag and freeze. Matzo balls and dumplings are best when frozen on a sheet tray before transferring to an airtight re-sealable bag. If using in soup or sauce, simply transfer the pasta, dumplings or matzo balls to the warm soup and allow them to come to temperature. If using the pasta for something else, like pasta salad, thaw using one of the three sanitary methods described above, whichever best suits your needs.
Vegetables: Keep in mind that not all vegetables freeze well. Leafy greens, lettuce and salads are always best when prepared shortly before serving. For most other vegetables, blanch them (cook them until they’re almost, but not quite, done). Par-cooking (blanching), instead of fully cooking, ensures that your veggies won’t become mushy during re-heating. Transfer to an airtight re-sealable bag, leaving room at the top. When ready to use, thaw vegetables and finish cooking using your method of choice.
Colorado State University has a fantastic printable guide for freezing vegetables, with information on the proper containers, storage, and a comprehensive list of vegetables to reference:
Colorado State University Guide to Freezing Vegetables
Meat: Yes! Briskets, pot roasts, and most other red meat dishes do freeze quite well. Cook the meat till it’s just a few minutes away from being done, then freeze. Cooking the meat slightly underdone helps to avoid any chance of drying out when reheating. Wrap tightly with plastic and, if possible, use an airtight re-sealable bag or a large airtight container. When ready to serve, thaw the covered meat in the refrigerator. Large cuts of meat like roast and brisket thaw fairly slowly so be mindful of how much time you have. Once thawed, finish cooking the meat to desired doneness using your cooking method of choice.
Poultry: Cooked chicken and turkey both freeze well. If you are cooking them whole, you should remove the meat from the carcass before freezing. Never freeze stuffed chicken or turkey due to food safety concerns. Store your chicken or poultry in an airtight container or re-sealable bag and freeze. Thaw using one of the safe sanitary methods described above. Bring to serving temperature using your method of choice, being careful not to overcook, which can lead to dry meat. Battered chicken and chicken with a coating won’t always freeze well, depending on the recipe.
Fish: I do not recommend freezing cooked fish. Fish is one of those foods that will always taste best when served immediately after cooking, and luckily it cooks up rather quickly. When it comes to gefilte fish balls, my friend Norene Gilletz recommends simmering the thawed balls in water for about 15 minutes. They will taste like they were just made.
Casseroles and Kugels: Dishes like casseroles and kugels freeze really well. I usually cook a casserole or kugel till it’s about 85% done, then freeze. After freezing, I bake the casserole or kugel till it’s completely cooked and browned. Most kugels and casseroles can be reheated straight from frozen at 325-250 degrees F. If you’re concerned with freezing a casserole pan that you may need for another dish, simply line your casserole pan with foil before assembling and freezing. Once the casserole or kugel is frozen, remove from the pan, wrap and seal. Now your pan is free for the next dish!
Breads: All bread, including challah, freezes well, whether freshly baked or store bought. Seal in an airtight re-sealable bag and freeze. Thaw bread in the refrigerator. If you would like to reheat the bread (for that fresh baked flavor), you have two choices. You can thaw in the refrigerator and then bake for about 10 minutes at 350 degrees to reheat. Or, if you’re pressed for time, you can skip thawing altogether and reheat in a 300 degree oven for about 20 minutes, or until thawed and warmed through.
Pastries, desserts: Cakes can be frozen in airtight resealable bags, then thawed overnight in the refrigerator. I would not recommend freezing a frosted cake, so be sure to give yourself enough to time to frost your cake once it has thawed. Pies are best when assembled ahead of time, then frozen. When you’re ready to serve, there’s no need to thaw, just put the frozen pie in the oven and reheat at 350 degrees F. For desserts with a high moisture content, like my Honey Apple Cake or Peach and Blueberry Crisp, I would suggest popping them into the oven for about 10 minutes after thawing to eliminate sogginess. For cookies, freeze in airtight re-sealable bags. I like to bring them back to temp in the oven for a quick few minutes to give them a freshly baked taste. And if your sweet tooth is really aching, go ahead and try one while it’s still frozen. I won’t tell.
What Not to Freeze
Some foods are just not meant to be frozen, including leafy greens, lettuce, salad, cabbage, radishes, cucumbers, celery, onions, peppers, garlic, eggs, fried or battered food, rice, meringue based frostings, mayonnaise. When serving these foods, fresh is always best.
Like I mentioned before, most foods can be frozen. If you’re wondering about a dish that is not included in this list, ask yourself a simple question: Is this dish hearty enough to withstand freezing? Delicate foods will not often stand up to the dramatic shifts in temperature. If you’re wondering about a particular food that does not appear on this list, comment and I’ll do my best to answer!
Connie DiDonato says
Can a pineapple bake of bread, eggs, butter, sugar be frozen after it is cooked? Thank you.
Sandra McAnallen says
I made a lovely romanesco in a curry sauce recipe. Delicious! Lots of it. Will it freeze well?
Carol says
Can cooked celery and onion be frozen
Ashley at ToriAvey.com says
Hi Carol, Tori’s assistant Ashley here. Yes, these can be frozen for use in soup and stews. They will most likely lose a good amount of their texture after freezing so I wouldn’t use them in much else.
Suzanne McKay says
I am wondering about unbaked squared that contain honey. I want to try a few different recipes for the holidays.
Ashley at ToriAvey.com says
Hi Suzanne, Tori’s assistant Ashley here. I’m not sure what you mean by unbaked squared, but most recipes containing honey would be okay to freeze.
Marcita says
can vegetarian chopped liver, made with green peas and green beans be frozen
Debra m. Luhn says
I made a large pot of chicken soup with broth, onions, celery, carrots, and chicken. Can I freeze this?
Tori Avey says
Yes, no problem!
Rhonda Zimmer says
Can I freeze dried beef in cream sauce known as SOS
John says
Hi, can i freeze shop bought liver sausage, the one that you slice
Angie Perry says
Hi, I have left over sweet potato hush puppies. I wanted to save them for next weekend (7 days from now). Can I freeze them and then get them out next Sat. and warm in the oven? Thanks!
Ashley at ToriAvey.com says
Hi Angie, Tori’s assistant Ashley here. I’m not familiar with sweet potato hush puppies, but I think they would freeze just fine.
Abbie says
Hi, sorry if this was already addressed, but I like to do a lot of meals that have ground beef or chicken and noodles in them i.e. cheesey taco pasta, would that freeze ok if I didn’t cook the noodles completely?
Linda says
Hi, I have a salsa with canned pineapple (canned low sugar), grilled red pepper and red onion with cilantro lime juice.. It is already soft so would freezing compromise it any more?
Ashley at ToriAvey.com says
Hi Linda, Tori’s assistant Ashley here. I would not recommend freezing salsa. It will be very watery when you thaw it and the freezer has a habit of dulling the flavors in salsa quite a bit.
muffie chandler says
Can you freeze cornbread dressing ,if so is it better to freeze cooked or uncooked?
Karen Sutton says
I made hot pepper ketchup with weiners to can , ran out of jars , can it freeze what is left? Ingredients : ketchup , sugar, apple cider vinegar, oil, Hungarian wax peppers , and weiners. Thanks
Ashley at ToriAvey.com says
Hi Karen, Tori’s assistant Ashley here. I think this would be fine to freeze.
Kendra Snavely says
Can you safely freeze chicken eggs? Will they keep their integrity?
Ashley at ToriAvey.com says
Hi Kendra, Tori’s assistant Ashley here. You can freeze eggs safely for up to one year, but they MUST be removed from the shell.
Katie says
I made sausage and peppers and refidgerated it two days ago. Can I now put it in the freezer for longer storage?’
Ashley at ToriAvey.com says
Hi Katie, Tori’s assistant Ashley here. If it looks, smells and tastes okay then it should be fine to freeze.
alex nyiri says
I cooked peppers and onions in sauce can I freeze this
Tori Avey says
It depends on the base of the sauce… is it tomato? Cream based?
Michelle says
I make chili with ground turkey and chopped mushrooms, olives and peppers, along with diced tomatoes. Can I freeze this?
Bobbi Terry says
Can I freeze a greenbean, potato and smoke sausage casserole?
Ashley at ToriAvey.com says
Hi Bobbi, Tori’s assistant Ashley here. Casseroles freeze very well. 🙂
Linda says
Can you freeze sauce, (fish, soy, worcester etc), things you use for one receipe than don’t need again for along while. Thinking about putting into ice cube trays in proportion size. Would this work?
Jenni says
Absolutely – I freeze all my leftover sauces. We love sauces in my family! I don’t even use ice trays. Just put it in a plastic container or even a freezer bag, because I know I will only use it once more. But that depends on how much sauce you have left. If you have really a lot, then better to divide it up, as you say, into ice trays – takes a lot of freezer space though. Once frozen, you can then transfer it into a bag. And please don’t keep at all, if you have had anything raw marinading in that left over sauce. I would not trust that, especially with chicken. Bon appétit.
Ady says
HI there,
This was a real help to read.
I was just wondering if I could freeze lasagne?
Thanks in advance.
Ashley at ToriAvey.com says
Hi Ady, Tori’s assistant Ashley here. Lasagna freezes quite well and can be covered with foil or parchment and reheated in the oven.
Carla Zajicek says
Is it possible to freeze a homemade pasta sauce with wine in it?
Dan says
Great resource, thanks!