Label and date product and return it to freezer. Freezing Because water in fruits expands during freezing and breaks cell walls, thawed fruits may leak juices and be soft. To retain quality, freeze fruits quickly at lowest possible freezer setting. Freeze only 2 to 3 pounds of food per cubic foot of available storage space in 24 hours. If available, protect food with 25 pounds of dry ice per 10 cubic feet of freezer space.
Food can safely be refrozen if it still contains ice crystals.
Some loss of quality and food value will occur. Keep an inventory and use oldest foods first. The more food you put into your freezer in a year, the less the operating cost per pound. Use frozen fruits within one year. Citrus fruit and juices should be used within 6 months.