Occasionally, frozen foods are partially or completely thawed because of delays in getting them into the freezer, a power outage, or a change of plans for cooking the food.
When is it safe to refreeze food?
You can safely refreeze thawed foods if you can determine the temperature of the thawed food and how long you held it after thawing. Foods may be safely refrozen if they are completely thawed but are at refrigerator temperature (34 to 40° F) or still contain ice crystals.
Many vegetables are safe to refreeze. However, they lose much of their texture, flavor and appearance even if ice crystals are present in the package. You may want to cook the thawed vegetables and eat them right away or add to soup or stew later.
Thawed fruit and fruit juice concentrates can be refrozen if they taste and smell good. Since thawed fruits suffer in appearance, flavor and texture from refreezing, you may want to make them into jam instead.
You can safely refreeze breads, cookies and similar bakery items. However, the end product is likely to be a drier, lower quality product.
When is it not safe to refreeze food?
If food is completely thawed, warmed to room temperature or left out of the refrigerator for more than two hours, throw the food out for safety's sake. These principles apply to meat, poultry, shellfish, some vegetables and cooked foods.
Do not refreeze ice cream and similar frozen desserts.
You can cook and eat thawed but still cold food mixtures like casseroles, pot pies, frozen dinners, or pizzas but do not refreeze them.
How do I refreeze food?
Put the food in the coldest part of the freezer, mark it with the date and use it within two to three months.
If the entire freezer has partially thawed, it may be necessary to ask friends or neighbors to refreeze some food packages for you. A freezer can only refreeze a small amount of food at a time, so refreezing smaller amounts of food ensures that the food refroze safely and with the smallest amount of added ice crystals forming.
In making decisions about refreezing foods, always consider safety first. Then consider the loss of quality. With some foods, the loss of quality may be so great that it's not worth refreezing them.
Revised by Suzanne Driessen 2017