Can you refreeze frozen vegetables? It is safe?

Everyone likes vegetables, right? At the very least, you probably want to keep them by your side for nutritional reasons.

But you have to know what to do correctly when it comes to frozen vegetables, because food safety is the most important thing. You also have to pay attention to the storage process because, after all, we are talking about making food last without sacrificing flavor.

So is it safe to refreeze frozen vegetables?

Refreezing vegetables is safe. If the vegetables are well sealed and have not spoiled, there is no problem. However, this is not necessarily advisable for some vegetables. You should also be careful when storing them so you don’t put the safety of your food at risk.

People deal with unexpected power outages all the time, and if this is the reason you want to refreeze your food, have no fear. Once the freezer stops, the interior stays cold for a longer period of time.

If your vegetables are not completely defrosted then you have no problem, you should refreeze them directly.

Technically, if your vegetables are partially frozen and still cold, you can refreeze them instantly. You shouldn’t worry. But if they are completely defrosted and at the same time experiencing a warmer environment, you need to know exactly what to do.

Refreezing Vegetables - Concerns

Naturally, you will want to know different aspects of vegetables and how refreezing affects them. Next we will cover refreezing and how it affects temperature and quality, as well as concerns about bacteria and ice crystals.

refreezing and temperature

As I said before, refreezing vegetables is safe, but there is something you should pay more attention to: temperature.

You should check the temperature of your freezer, because too low a temperature can be just as detrimental to the quality of your vegetables as a high temperature is to safety.

refreezing and bacteria

Bacteria (if any) cannot be destroyed in the freezer. This is the main reason why you should be very careful with the place where you are going to defrost the vegetables and with the kitchen appliances that you are going to use for the process.

Wash everything very well and make sure that the food is not contaminated. If your vegetables are contaminated, refreezing will stop the growth of bacteria, but by the time you decide to use them and thaw them again, those bacteria will continue to grow.

Refreezing and quality

Quality is another thing that can disappoint you when refreezing vegetables.

For example, when water freezes, its volume increases. Vegetables, like any other food, are made of cells. Inside those cells, there is a considerable amount of water. So technically, when vegetables are frozen, the water inside their cells increases.

Thus, the cells break and the water leaks out.

That is the main reason to use a rimmed tray when defrosting food. The possibility of that package losing liquids is great, and if this happens, the quality of these vegetables becomes terrible.

Here you can get a little more creative and save the day because, after all, even with damaged cells and extra moisture, vegetables are still safe to eat. You can make a vegetable soup or simply cook them when you add them to a meal.

Do not cook them for longer than the recommended time. Do not use high heat or sauces that can add additional moisture.

Refreezing and ice crystals

Ice crystals appear on vegetables that have been thawed or have started to thaw. By the time these vegetables begin their refreezing process, ice crystals begin to appear around them.

Those ice crystals remove the original flavor and implement an icy texture. So, if this is your case, keep in mind that ice crystals are likely to appear if you freeze again. The vegetables will still be safe to eat, but their texture and flavor will suffer.

Packaging and refreezing of vegetables

The only enemy when it comes to refreezing food is air. If there is air in the container you are using to refreeze, the vegetables will dry out more quickly. Also, air can add an unpleasant odor and taste to refrozen vegetables.

That is the main reason why you have to choose freezer bags that are airtight. Also, remove the air before sealing it. Straws can help you here without a doubt. With its help, you can suck the last air present inside.

For those of you who refreeze vegetables all the time, we highly recommend a vacuum sealer like this one. Make sure you read the instructions though, as they can be difficult to use the first time.

Never use the same pack twice. That means you have to throw away the first container you used. Do not wrap the vegetables in the same thing that you initially frozen them in.

Also, put the freeze and refreeze date on the container. So you can use vegetables that have been frozen for a longer time.

Common situations that require refreezing

Even if you don’t plan on refreezing vegetables, there are times when you have to refreeze food. Here are some of the most common situations that may require you to refreeze vegetables, and how to overcome them.

power loss

These situations require not opening the freezer until necessary. As I have said before, if the freezer doors are closed, the cold temperature inside will remain unchanged for about two days.  I know this is unbelievable at first, but it’s true.

If some of the vegetables thaw after unexpected power outages, using an appliance thermometer is a must. This is how you will determine if the food you want to refreeze is safe to eat.

When you have power again, take the thermometer and check the temperature of the freezer. If the temperature is still 40 degrees F or below, then your food can be refrozen without any unwanted consequences.

Delay coming home

Coming back from the grocery store has never been more difficult due to traffic and traffic jams that can happen when you least expect it.

This situation also brings with it thawed vegetables, which is why we recommend an insulated cooler in your car. Put the frozen vegetables in there, and don’t worry because they will indeed stay cold and frozen until you get home.

Change your mind about vegetables

Moisture loss is one of the things that occurs when you refreeze some vegetables. Lack of moisture is the reason why some vegetables end up lacking in texture and flavor.

Some people don’t mind this, but others do. There is nothing wrong with eating food that has lost its flavor or texture, but we don’t see the point of it.

We do not recommend refreezing vegetables that have been out of the freezer for more than 8 hours.

We also do not recommend refreezing vegetables that have been in contact with other ingredients.

For example, if your vegetables have been in contact with meat, fish, or meat juices, refreezing them is exceptionally unsafe. In this case, we recommend cooking and immediately eating that vegetable.

Takeaway: Do not refreeze more than once

We do not recommend refreezing more than once because there is no point in eating vegetables that do not contain the proper nutrients your body needs. To be more precise, some vegetables will be affected more, and others only partially.

Here is a list indicating which vegetables should and should not be refrozen more than once:

There is no need to immediately throw away or consume defrosted vegetables accidentally or on purpose.

If you don’t mind the slight consequences of refreezing, and if you make sure that the food is still safe and uncontaminated, then you should refreeze it without worry.

But to consume nutrient-dense vegetables that aren’t mushy or crystallized, you shouldn’t refreeze vegetables often.

Another thing that can benefit you is quick freezing your vegetables before refreezing them. This way you can better maintain its texture, flavor and nutritional content.

Frequent questions

We hope you have enjoyed this guide on refreezing vegetables. Here are some related common questions, in case you have any more burning questions about refreezing vegetables.

What vegetables should you not refreeze?

Remember that all vegetables are safe to refreeze, but not all of them come out of that process fit for consumption.

Vegetables such as cabbage, cucumbers, celery, lettuce, asparagus, and endive should not be refrozen because their texture and flavor are unbearable after thawing.

These vegetables become labial and waterlogged. In addition, they add a rusty color and flavor, which will be unappetizing to most anyway.

What vegetables can you refreeze?

As we’ve said before, you can refreeze corn, peas, broccoli, carrots, spinach, and kale without worrying, because their quality won’t drastically change. You will still get the best after cooking. Just remember that you have to do it only once.

But in any case, do not refreeze food more than once.

How long do refrozen vegetables keep?

Most vegetables do not lose their quality for up to a year. Yes, the quality will decrease over time, but the nutrients will still be there.

However, after a year, the natural enzymes will eventually break down all the cells inside, and the vegetable will lose its quality. If you like to eat mix vegetables with little nutritional value, you can do it.

Can you consume two year old prefrozen vegetables?

This question is related to the previous one, and the answer is no, you should not eat two-year-old vegetables that have been refrozen.

Vegetables that have been refrozen for more than 365 days should be thrown away, because there is no point in eating them. Even if you don’t get sick, it’s almost certain that by then it will have lost all its quality.