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The freezer feels like the ultimate solution for saving food. If it might go bad, just freeze it, right? Not exactly. While freezing can extend the life of many foods, some items react badly to extreme cold. They expand, separate, explode, or completely lose their texture.

In some cases, you’re left with a mess to clean up. In others, you’ve ruined the food entirely. Here’s what should never go in your freezer and why.

freeze meat in fridge — Image Credit: Deposit Photos

Carbonated Drinks

It’s tempting to toss a soda in the freezer for a “quick chill,” but carbonated beverages are under pressure. When liquid freezes, it expands. Combine that expansion with carbonation, and you’ve got the perfect recipe for an exploding can or bottle.

Even plastic bottles can split. Glass bottles are even worse; frozen carbonation can cause them to shatter. If you’re chilling a drink fast, set a timer or stick with an ice bath instead.

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Wine and Champagne Bottles

Wine expands when frozen, and if the cork doesn’t pop out first, the glass can crack or burst. Champagne is even riskier because of the added pressure from carbonation.

Freezing also alters the flavor and balance of wine, so even if it doesn’t explode, you may not like what you thaw.

Beer

Just like soda, beer is carbonated. Freezing it can lead to cracked bottles, broken cans, and a sticky freezer. Even if it doesn’t burst, freezing changes the taste and carbonation level.

Eggs in Their Shells

Raw eggs should never be frozen in their shells. The liquid inside expands as it freezes, causing the shell to crack. That opens the door to bacteria and freezer contamination.

If you need to freeze eggs, crack them first, whisk them lightly, and store them in a sealed container.

Glass Jars (Especially Filled to the Top)

Not all glass is freezer-safe. Jars filled too close to the rim leave no room for expansion. As contents freeze and expand, the pressure can cause glass to crack or shatter.

Even freezer-safe jars need headspace. Always leave room at the top if you’re freezing soups or sauces.

Whole Potatoes

Raw potatoes don’t freeze well. The water inside expands, breaking down cell walls. Once thawed, they often turn mushy or grainy, developing an unpleasant texture.

Cooked potatoes can freeze better, but raw whole potatoes are a no-go.

Lettuce and High-Water Greens

Leafy greens like lettuce, arugula, and spinach (unless intended for cooking) turn limp and soggy after freezing. Their high water content forms ice crystals that disrupt the leaf structure.

Once thawed, they’re watery and unusable for salads.

Cream-Based Sauces

Sauces made with cream, milk, or mayonnaise often separate when frozen. The fat and liquid split apart, leaving a grainy or curdled texture after thawing.

Some can be salvaged with vigorous stirring, but many won’t return to their original consistency.

Soft Cheeses

Cream cheese, ricotta, and cottage cheese don’t freeze well. They separate and become grainy once thawed. Hard cheeses hold up better to freezing, but soft cheeses usually suffer in both texture and flavor.

Canned Food (Unopened)

Putting unopened cans in the freezer is a bad idea. The liquid inside expands, which can cause the can to burst or compromise the seal. That creates a food safety issue and potentially a major mess.