Almost everything can be frozen. Some things change when they are thawed, but I will notes the changes next to the item. My motto is: If in doubt freeze it.
Cheese - Will crumble after it is thawed. It can be grated first and then frozen. It can also be sliced before freezing. The slices have to be pulled apart very carefully when thawed. They break easily. Put waxed paper, freezer paper, or something similar between the slices.
Cream Cheese - Will separate and look chunky when thawed. Just stir it back together. Stays a little lumpy, but I only notice it in frosting.
Yeast - No need to thaw before adding to bread. I have had yeast 2 years past the expiration date and it still works like new. I buy it in one pound packages.
Sour Dough Starters - Thaw in the refrigerator or on the counter before using.
Meat - All meat, cooked or raw can be frozen. Only meat that has been thawed in the refrigerator can be refrozen instead of cooked if needed.
Yogurt - All can be frozen and eaten frozen or thawed.
Nuts - All can be frozen. They don't stick together, so it is easy to take out just what is needed.
Marshmallows - Sometimes get a little dry when the package has been opened and they are really old. (Like my ones that are over a year old).
Milk - All can be frozen. Remove a little from the carton to be sure it doesn't crack open or be brave like me and just put it in the freezer.
Shredded Coconut - Put the package in the freezer. It is easy to break off a section and thaw as needed. I put any exta I have thawed back in the bag and refreeze it.
Chocolate Chips - Keep frozen and add frozen to recipes as needed. They don't stick together.
Flour - All flour can be frozen. Especially keep whole wheat flour frozen. Whole wheat flour loses its nutritional value quickly, but not when frozen.
Baked goods - All can be frozen. Some people say bread tastes somewhat drier after it is thawed, but my family doesn't notice the difference. Cakes and cupcakes don't get hard, just really cold and are really yummy right out of the freezer on a hot summer's day.
Grains - All grains can be frozen. If you have a problem with weevils, then freeze all grain, including cake mixes, brownie mixes, corn meal and such for 24 hours before putting them in the cupboard and you will have no more weevil problem.
Bananas - When they start getting dark peel them and put them in a freezer bag that zips closed. I put a straw in the center of the bag and zip the bag closed from the sides to the straw. Then I suck the air out of the bag. Pinch the straw closed and breath if needed, then suck the rest of the air out. Quickly pull the straw out and close the last open spot in the bag. Sucking out the air keeps the frost away a lot longer.
Beans - Old beans that don't get soft when cooked can be put in the freezer. The freezing process makes the water in the beans expand and breaks the cell structure in the beans and they soften when cooked now.
Berries - All types of berries can be frozen. Rinse, dry and put them on a cookie sheet in a single layer without touching each other. When frozen remove from the cookie sheet and put in a freezer bag that zips closed. Suck out the air the same as when freezing bananas. Now you can take out as much as needed without thawing all of them. Suck out the air each time you reclose the bag.
Zucchini - Grate and freeze in two cup quantities for bread and cookies later. There will be a lot of liquid in the bag when thawed. Pour that liquid into the recipe with the zucchini. It's liquid from the zucchini.
Rhubarb - Cut into bite size pieces and freeze. I do not let this completely thaw when adding it to the recipes I use. There is too much liquid and the recipe doesn't turn out right, but it is fine when used frozen or thawed just enough to separate the pieces.
Pumpkin and Squash - Cook and measure into one cup quantities. I put one cup mounds on a cookie sheet and freeze them. Then I put 2 mounds into bags and freeze. Most recipes I use call for one or two cups. Suck the air out of these bags too. I also use this to thicken soups.
Vegetables - Most can be frozen. Some need to be blanched first. Refer to any canning book or the Internet for details. I freeze corn, peas, and green beans which need to be blanched first. I also freeze tomatoes for cooking later. They do not have to be blanched.
Butter and margarine - Freeze in the package it was bought in. I do not use margarine. I bake with sticks of butter. For spreading on breads and vegetables I soften two pounds of butter in my mixing bowl. I slowly add two cups of olive oil. Mix well. I put some in a container in the refrigerator and the rest in a container in the freezer. I thaw and refreeze as needed. Thank you Linda for teaching how to make soft butter. For softer butter add three cups of olive oil to two pounds of butter.
Powdered Drinks - Add water to powder as directed. Pour into smaller bottles, making sure to leave room for the liquid to expand. Freeze and remove as needed. These make great slushies. When partly thawed shake until the frozen part breaks into little pieces like a slushie. I do not screw the lids on tight before freezing. I cannot get them off when frozen. I screw the lid on tight when I am ready to put it in a lunch box or take with me someplace. For a slushie right away put it in the microwave for a short time and melt part of it. Shake and microwave until you get the consistency you desire.
Pies - Freeze before or after cooking. When frozen before cooking I put the frozen pie in the oven and bake as directed. Just add extra cooking time. You can also mix all of the filling ingredients together and freeze just the filling. Suck the air out of the bag. Thaw, pour into the pie crust, and bake as usual.
Herbs - All herbs can be frozen. The only one I freeze is cilantro. I have a recipe that uses cilantro, tomatoes and jalapeno peppers, so I clean and chop all three and bag them together in the quantities needed for the recipe I use them in.
Things I have not had success with after they have been frozen.
Whipping cream - Stayed thick and curdled looking, but I will try some again to make sure.
Buttermilk - Didn't mix back together very well and was not thick for making salad dressing. It did not have the same light texture when used for baking either. I will try this again to make sure.
