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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.

No, California roll sushi doesn’t freeze well; rice, avocado, and cucumber lose texture, so freeze components or make fresh instead.

Yes, you can freeze a cake with whipped cream icing, but stabilize the cream and wrap the cake tight to guard texture and shape.

Yes, freezing a cake with frosting works; buttercream, ganache, or fondant do best with tight wrap and a slow fridge thaw.

Yes, fondant-covered cakes freeze well when chilled firm and wrapped airtight; thaw slowly to avoid sweating and cracks.