Can I Refreeze Thawed Food?

“Last night, there was a big snowstorm, and we lost power for over 10 hours. Everything in the freezer thawed overnight, but the food still feels cold. I’m not sure what I can safely refreeze and what I need to throw away. I had meats, some frozen vegetables, and a few containers of soup. Can I refreeze thawed food, and how do I know what’s still safe to eat?” Thanks, James, Calgary, Canada.

Can I Refreeze Thawed Food?

Ah, James, I totally feel your pain. The last thing anyone wants after an unexpected power outage is to have trays of perfectly good food go to waste. The good news is that in your situation, not all hope is lost! You can refreeze some of that thawed food under the right conditions, but it can be a bit tricky figuring out what is safe and what needs to find its way to the bin.

Let’s go through what you need to know about refreezing thawed food, focusing on safety and quality, and I’ll also share some personal experiences about which foods handle refreezing well—and which don’t. By the end, you’ll be able to confidently open your freezer and make the right call!

Is it Safe to Refreeze Thawed Food?

To answer simply: Yes, in most cases, it is safe to refreeze food if it has been thawed properly and hasn’t been left out too long at unsafe temperatures. However, there are some important guidelines to follow before you start tossing everything back in the freezer.

• Food Must Be Kept Cold: As long as the food still feels cold to the touch (around 40°F or below) and hasn’t been sitting out for more than 2 hours after fully thawing, you’re probably good to go. Cold is your friend when it comes to halting bacterial growth.
• No Partial Defrosts: If the food is only partially thawed and still has ice crystals, it’s usually safe to refreeze it right away. This is especially true for meats and seafood.
• Quality May Suffer: Refreezing does come with some downsides when it comes to taste and texture. While it may remain safe to eat, refrozen food can get a bit wonky—think mushy veggies, dry meats, or freezer-burned flavors.

If the food has reached over 40°F for more than two hours, it’s time to start thinking about tossing it. Temperatures in the danger zone (40–140°F) can lead to bacterial growth that may not be killed off through cooking. Trust me—you don’t want to gamble on that!

How to Tell If It’s Safe to Refreeze

James, when you’re dealing with food post-thaw, the best way to make sure you’re refreezing safely is to consider both the temperature the food reached and how long it’s been sitting outside the freezer.

Here’s a general rule I follow (and it’s steered me clear of many a stomach ache): If a food is still cold and has some ice crystals remaining, you’ll probably be alright to refreeze it. However, use your judgment. If it smells funny or feels off, trust your gut and toss it. Nothing’s worth food poisoning!

Refreezing Meats

Ah, meat—one of the more delicate frozen foods. I’ve learned the hard way that while refreezing meat is possible, there are some things you’ll want to keep in mind.

• Raw Meat: If raw meat was kept below 40°F and still has some ice crystals, it’s usually safe to refreeze. But just know, the texture might not be exactly the same after you refreeze and cook it. You may notice it’s a little drier or tougher than usual.
• Cooked Meat: Cooked meat thaws more gracefully than raw meat but doesn’t always refreeze as well. Refreezing precooked meats like chicken, beef, or turkey is safe as long as they were kept chilled, but they could dry out when reheated.

That’s one reason I always try to use up cooked meat, like leftover roasts or chicken, in soup or casseroles when I know I might need to refreeze later. The liquid helps mask any loss of texture!

Refreezing Vegetables

Frozen veggies are pretty resilient when it comes to refreezing, though it depends a bit on the type of vegetable. Some handle it better than others.

• Veggies with High Water Content: Veggies like zucchini, spinach, and cucumbers won’t do well with refreezing. They’re already watery when thawed, so refreezing can turn them into mush.
• Hardier Veggies: Vegetables like peas, corn, and green beans can typically be refrozen with minimal change in taste or texture. They might soften up a little bit, but they’ll still taste great in soups or stews.

In your case, if those frozen vegetables were still cold and not too soggy, they can likely go back in the freezer without much issue. Just remember that the more they get thawed and refrozen, the more their texture erodes over time.

What About Thawed Soups and Sauces?

Now, for the soups—I hope they’re still cold, James! Lucky for you, most soups and sauces can be safely refrozen, especially if they’re broth-based. In fact, soups and stews are some of my favorite things to freeze because they hold their flavor and texture super well after freezing.

• Cream-Based Soups: Watch out for cream-based soups, though. When you thaw and refreeze cream-based dishes, the texture can get weird (think grainy or curdled). Reheating them gently with a whisk sometimes helps, but it’s a bit of a gamble.
• Veggie and Meat Soups: These do great! Just let them cool fully before freezing and, if you’re refreezing, make sure they were chilled the whole time.

If you’ve got a big batch and it’s thawed, but still cold, go ahead and refreeze smaller portions to make future weekday dinners easier. You’ll thank yourself later!

Can You Refreeze Bread and Baked Goods?

If you had bread in your freezer, you’re in luck. Bread and baked goods are some of the easiest things to refreeze with almost no risk. The texture might take a slight hit (maybe getting a bit drier), but it’s safe to freeze and thaw bread multiple times.

A little toasting can bring bread back to life if it’s lost that fresh softness after refreezing. I use refrozen bread pieces for stuffing, breadcrumbs, or French toast, where dryness isn’t an issue!

How to Refreeze Food Safely

If you’re ready to refreeze whatever you can salvage, here are a few quick tips for doing it safely:

• Freeze in Smaller Portions: Instead of throwing everything back into the freezer in one big lump, separate out the food into smaller portions. This makes it easier to thaw and eat only what you need next time.
• Use Freezer-Safe Containers: Double check that whatever container or bag you’re using is freezer-safe. A good seal is important to prevent freezer burn.
• Label Everything: Trust me, future-you will thank you for labelling! Include the date of refreezing and original thaw. If something’s been thawed, refrozen, and thawed again, it’ll be handy to know the timeline.
• Refreeze Sooner Rather Than Later: The faster you refreeze after the food has thawed (and is still cold), the safer and better it’ll taste when you eventually cook it.

Does Refreezing Affect Food Quality?

Even when handled safely, refreezing does affect the quality of your food a bit, especially in terms of texture. Each time water thaws inside your food, it breaks down its cellular structure. When you refreeze it, small ice crystals form inside those damaged cells, increasing water loss when you finally cook the food.

This is why thawed and refrozen meat, for example, might seem dry or less juicy than fresh. The same goes for fruits and veggies, which can become mushier after being refrozen. That said, if you’re in a pinch, it can still be a great way to avoid waste altogether. Just know that some things won’t be quite as “fresh” after a second freeze.

Foods You Should Never Refreeze

There are some foods you just should never refreeze, as they can become unsafe to eat or lose so much quality they’re just not worth saving.

• Dairy-Based Dishes: Foods with sour cream, cream cheese, or other dairy products don’t refreeze well. Their textures get weird—gritty, separated, or overly dry.
• Fruits: Frozen fruits, like berries, break down quickly once they’re thawed, and refreezing them will just lead to a mushy mess. They’re better off tossed in a smoothie or baked into muffins after their initial thaw.
• Egg-Based Dishes: Anything made with a lot of eggs, like quiches or custards, tends to go bad more quickly and shouldn’t be refrozen. Cooked egg items go rubbery fast.

So, if your power outage affected these types of food, try to use them up within a couple of days rather than refreezing. You can always pivot and make omelettes, smoothies, or casseroles!

Final Thoughts…

James, thanks so much for sending in this question. It’s one that can throw anyone for a loop after one of those sudden power outages. You now know that cold is key—if the food never went above 40°F and still has some ice crystals, it’s usually safe to refreeze. Sure, the texture might change a bit, but hey, you’ll avoid throwing away all that hard-earned food. I’d say that’s a win.

Hope this helps, and good luck tackling your thawed freezer surprises today!