Refreezing Food (2061)

Occasionally, frozen foods may thaw out because of delays in storing food, a power outage, or a change of plans for cooking the food.

The temperature at which you hold thawed food and how long you hold them determines whether you can safely refreeze food. Look closely at frozen foods you thawed partially or completely to determine whether you should refreeze them.

You can safely refreeze most foods if they still have ice crystals, or if they are still cold "about 40 degrees F" and if you held them no longer than one or two days at 40 degrees F. Put the packages in the coldest part of the freezer, mark them and use them within two or three months.

You can cook and eat thawed food mixtures like casseroles, pot pies, dinners, or pizzas, but do not refreeze them.

Thawed fruits may suffer in appearance, flavor and texture from refreezing; if they do, you can make them into jam.

If you feel you should not refreeze vegetables, even with ice crystals in them, you may cook them first, then chill, package and freeze. Mark them as cooked vegetables.

Do not refreeze ice cream and similar frozen desserts. You can safely refreeze breads, cookies and similar bakery items.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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