You can freeze them, but it is generally unnecessary and potentially counterproductive. Freeze-dried treats are already shelf-stable without refrigeration. Putting them in the freezer risks condensation when you take them out, which reintroduces the moisture that the freeze-drying process removed. If you are trying to extend the shelf life of a very large supply, a cool, dark pantry is more effective than the freezer.
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Why freeze-drying and freezing are different things
The confusion is understandable — both involve "freeze" in the name — but they are fundamentally different preservation methods. Regular freezing preserves food by keeping it cold enough that microbial activity slows or stops, but the water content remains. Freeze-drying removes the water entirely by sublimation (converting ice directly to vapor in a vacuum), leaving a dry product that is shelf-stable at room temperature without any refrigeration at all.
This is why beef jerky and freeze-dried liver sit on a shelf at room temperature while raw meat goes in the refrigerator. The water is gone. Without water, the biological processes that cause spoilage cannot proceed.
What actually happens if you freeze these treats
When you put a bag of freeze-dried liver in the freezer, the treats become very cold and may become slightly more brittle. Nothing meaningful changes about their safety or quality during the freezer stay.
The problem comes when you take them out. The frozen treats are colder than the ambient air in your home. As they warm up, water vapor from the air condenses on and into the treats — the same way the outside of a cold soda can gets wet. This condensation partially rehydrates the treats. You have now introduced moisture into food that was specifically processed to remove all moisture.
One round of condensation exposure will not ruin the bag. But if you are repeatedly taking the bag in and out of the freezer — which defeats the purpose of freezer storage — you are steadily degrading the product.
When freezer storage makes sense
If you have purchased a very large quantity (many bags) that you cannot use within 12 months, and you want to extend quality beyond the best-by date, a chest freezer where bags are sealed in a secondary airtight bag or vacuum-sealed can work. The key is to freeze the bag once, keep it frozen, and allow it to come fully to room temperature before opening. Do not freeze and thaw repeatedly.
This is the approach commercial pet food operations sometimes use for raw material storage, adapted for home use. For normal home use with one or two bags at a time, it is unnecessary complexity.
The condensation problem
To minimize condensation when removing treats from the freezer: transfer the frozen sealed bag to the refrigerator for 12–24 hours first, then move to room temperature. This gradual warming reduces the temperature differential and the amount of condensation that forms. Never open the bag while it is still cold — wait until it is fully at room temperature before opening.
Best storage method for long-term supply
A cool, dark pantry or cabinet at consistent room temperature beats the freezer for long-term storage of freeze-dried treats. Temperature consistency is more important than temperature level — fluctuations cause repeated condensation cycles. A pantry that stays at 65–70°F year-round is better than a kitchen shelf that swings between 60°F in winter and 80°F in summer.
If you have a large supply, vacuum-sealing individual bags with a home vacuum sealer before pantry storage extends quality life by removing oxygen (which causes fat oxidation over time). This is worth considering if you buy in bulk to take advantage of price breaks.