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Yes, you can freeze opened canned olives, but drain brine, repack in airtight portions, and use within 2–3 months for best quality.

Yes, you can freeze canned mushroom soup after opening by transferring it to airtight containers; don’t freeze sealed cans and expect some texture change.

Yes, opened canned corned beef can be frozen; move it to an airtight container and use within 1–2 months for best texture.

Yes, canned chopped tomatoes freeze well after opening; transfer to an airtight container and expect a softer, sauce-friendly texture.

Yes, you can freeze canned chipotle peppers; portion the adobo and peppers to stop waste and keep bold flavor.

Yes—opened canned chickpeas freeze well after draining and rinsing; pack airtight with liquid and use within 2–3 months for best quality.

Yes, you can freeze canned cherries—move them to airtight containers with some syrup, leave headspace, and use within 2–3 months.

Yes, you can freeze canned cranberries after transferring to airtight containers; don’t freeze them in the can.

Yes, Campbell’s green bean casserole freezes well when baked first; cool, wrap tightly, and add fried onions after reheating.

Soft-ripened cheese like Brie or Camembert freezes poorly; small portions for cooking fare better than thawed slices for a cheese board.