Some leafy greens like lettuce or arugula are too delicate and watery to tolerate such low temperatures. In some cases, like spinach and chard, you can freeze them after lightly blanching them. For everything else, we recommend avoiding this, as both their flavor and nutritional value would be lost.
4. Vegetables Rich in Water
The same reason as above is also valid for zucchini, cucumbers, tomatoes, eggplants and onions which, if frozen raw, can lose their consistency and flavor.
5. Fruits Rich in Water
Even in this case, the unique characteristics for which these fruits are appreciated would be penalized. Do not put melon slices, watermelon slices, pineapples, or strawberries in the freezer.
6. Sauces and Emulsions
The advice is to especially avoid egg-based preparations (such as mayonnaise), as they combine elements that do not bind perfectly together, thus being unstable and not recoverable after being thawed.
Foods That Can Be Frozen, But With Some Precautions
There are some foods that you may buy in abundance and have some doubts about whether to freeze them or not. For example, we know that the best place to keep potatoes is neither the fridge nor the freezer, but the pantry: if, by chance, you have peeled too many, then you can put them in the freezer only after having cut them and cooked them (3-5 minutes of blanching is enough), so as to slow down oxidation. Eggs are also special considerations: do not freeze them whole, raw and in their shell: the internal liquid, in fact, would expand with the cold and cause them to burst. In this case, it is better to beat them, preferably separating the yolk and the white as they have a different distribution of fats and proteins, and stabilizing with a pinch of sugar or salt; or cooked, scrambled or in an omelette, without adding seasoning. Be careful with meat and fish too: raw meat and fish must be frozen when they are still very fresh and not spoiling, as the freezer does not improve an already compromised structure nor does it eliminate the risk of contamination if this has already occurred.
Mistakes to Avoid and Some Useful Advice
The freezer often shares the same fate as the refrigerator: that of stuffing tons of products in and then forgetting about them. One of the first mistakes is believing that frozen foods are eternal: generally, the guaranteed shelf life is around three months, but each food has different indications to follow. To avoid waste, equip yourself with the right containers (from bags to plastic or glass trays) and divide them into small portions, so you can thaw only what you need: always write down the contents and the date of freezing. When consuming, give priority to the food that lasts the least. As mentioned above, avoid storing foods that are about to expire or have already expired in the freezer, as there could be a risk of food poisoning: choose products in excellent condition, not dented or damaged. Cooked foods have fewer restrictions than raw ones, so much so that many ready-made meals can be safely frozen: just make sure they're completely cooled before storing. Final recommendations:
Never refreeze food that you have thawed, unless you are cooking it.
Don't cram too many products into the freezer because you could hinder the passage of cold air and therefore the entire freezing process, encouraging the proliferation of bacteria.
Perform proper maintenance of the appliance, which needs to be cleaned and defrosted, to ensure proper functioning.
read more on: https://www.cookist.com/9-foods-you-should-never-store-in-the-freezer/
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