Basic freezing dos and don'ts - please all feel free to add

[BlingDreaming]

It seems there's lots of questions on what can and can't be frozen, how long things can stay frozen etc. So here's Bling's basic guide to freezing. All other thoughts, hints and tips welcome.

1. Almost anything can be frozen and when defrosted will be perfectly safe. I can't guarantee that the consistency/texture/taste will remain the same.

1. Technically, items should not be frozen for more than 3 months. In reality, most of us happily extend that by years months without a problem.

1. You cannot refreeze uncooked food. You can freeze uncooked food, then unfreeze it, cook it and refreeze it. This is because (anyone jump in here if I'm wrong), the cooking process would destroy the bacteria that's bad so you're back to square one.

1. Once you defrost food, there is no real need to eat it immediately. Freezing arrests the speed at which bad stuff develops in your food/food deteriorates so once you unfreeze it, it's more or less back to where it was when you froze it. So.. if you freeze something 4 days before it expires, you certainly can unfreeze a day or two before.

1. Don't freeze anything until it's room temp cold already.

Less scientific or certain facts that haven't killed me yet:

1. breed can be frozen and defrosted and refrozen multiple times
2. if the freezer is left open, it's fine, as long as the items inside haven't actually unfrozen

Questions:
What vegetables -cooked or raw - freeze particularly well/badly?

Water veggies don't freeze too well if I remember correctly as they will become too soggy when defrosting so always try to cook them in something first before freezing.

Would you par boil veggies first like carrots before freezing or freeze as they are?