Freezer Basics

• Refreezing vegetables is not dangerous, but the bacteria that can grow and cause them to spoil is. Once thawed, bacteria will continue to multiply exponentially at the same rate it was prior to freezing. Throwing a bag of vegetables in the ice box will not stop this. The danger then is in storing something that has already gone bad. Spoiled vegetables have a strong odor and should be disposed of immediately. Discolorations -- like brown spots -- are another good indicator that your vegetables are rotten.

Time and Temperature Matters

• When keeping vegetables in the freezer the ideal temperature setting is 0 degrees Farenheit. Once removed, the bag should not be left at room temperature for more than a couple of hours, nor should its contents reach more than 40 degrees F. If you experience a power outage and the vegetables are sealed in the freezer, they will keep for up to six hours; any longer and you will have to throw them out. Vegetables that are still cold within a safe time frame can be cooked, stored and consumed for up to three days.

Flavor Concerns

• You can safely refreeze vegetables that still have ice crystals on them, but you might be sacrificing their taste. As they begin to thaw they lose beneficial nutrients and take on a tough texture. Refreezing vegetables will only further enhance these traits. When placed back in the freezer, the already damaged cells expand and fill with more ice crystals, eventually leading to freezer burn. If you must refreeze frozen vegetables, make sure the bag is tightly sealed to avoid exposure to air and other elements.

Alternative Ideas

• When you find yourself with a bag of partially frozen vegetables, you can repurpose them instead of being wasteful. One option is to cook the vegetables right away and add them to soup or stew later. Leafy greens like kale and spinach can easily be blended with fruit and water to create a healthy green smoothie. Frozen vegetables tend to get mushy as they thaw so they're well-suited for making savory jams and jellies too.