We are days away from starting Lucas on solids and I’m committed to making most, if not all of his food. When I ran across a post on Diaper Swappers by Tiffany, a mom who makes all of her own baby food, I just had to ask her if I could share some of it with you! It was very informative for me and with her explanations and pictures, she really makes it look easy! I hope you find it helpful!
The following is a written by Tiffany.
Naturally, as a mom I want to give my children the best start in life I possibly can. Forming good eating habits is so vitally important; making my own baby food helps accomplish this. Commercial baby food just does not offer the wide variety of ingredients nor the fresh, natural flavors that homemade food does. My four -year-old will eat just about anything now and I truly believe it is because her palate was developed at such an early age to enjoy a wide variety of fruits, veggies, fresh herbs and spices. She will no go through life eating well and enjoying many types of foods and this makes me proud! I hope I will see the same results with my 8-month-old!
Of course, there are other benefits to this as well. In comparison to commercial baby food, homemade baby food:
- Reduces exposure to the chemicals used for flavoring and preserving.
- Saves money
- Reduces waste in packaging and processing
* Moms, please keep in mind that this doesn’t have to be an all-or-nothing commitment. Just make what you can! I think once you try it you’ll be pleasantly surprised at how fulfilling it is!
I started making baby food and introducing it to both of my children right at 6 months. Their first food was avocados and then fork-mashed fruits. I first introduced several fruits individually, and then I began making mixed fruit purees and batch freezing. I followed with veggies in the same fashion.
Carrot and Green Bean Puree
I began with 8 carrots and 4 cans of unsalted green beans. ( I actually could have used about 4 more carrots this size [they were skinny-minnies] to achieve a 50/50 blend but it’s okay!)
After peeling, I chopped carrots in fairly small chunks to speed up cooking.
Carrots were cooked in a chicken stock that I had frozen from a previous food making session (from a stewed chicken, carrot, and broccoli pure.) I boiled carrots until they were soft when poked with a fork.
I mixed half the carrots and two cans of green beans in processor. Then I mixed the remaining carrots and beans in the second batch adding some fresh basil this time- just for fun and flavor! Babies like flavor too so don’t be afraid to use your favorite herbs and spices in your creations.. broaden their little palettes!
I was out of jars at this point and had to use a different storage method. This time I used an ice cream scooper to place serving size portions into small snack size Ziploc bags.
Using a 9X13 baking dish, I stodd the bags up beside each other to prepare them for freezing.
Standing the bags side-by-side like this results in nice, evenly shaped frozen rectangles of food. This helps them thaw more evenly and they store neatly this way.
Mango, Peach, and Pear Fruit Puree
First, I sliced pears in half to bake at 350 for almost 25 minutes. The kiwi and the peaches were soft enough to puree as is.
Next, I peeled the mango and peaches, and removed their pits and cut into chuncks. Then, I removed the skins from the pears by hand;they come off very easily after they have been cooked (*note* if using apples, peel them first and cover with foil to retain moisture.. apple peels don’t come off as easily after cooking.)
I placed half of the fruit in my food processor and pureed (stopping every now and then to stir any solid chunks on the bottom). Don’t fill your professor more than 2/3rds of the way- it won’t work as well. I then poured into a mixing bowl and repeated process with the other half of prepared fruit.
This yielded enough of puree to fill eight 2oz. food cubes and nine 80z. jelly jars. *Jelly/Canning jars are absolutely safe for freezing, but commercial baby food jars are not.
Here is my entire baby food stash.
Top Shelf (L to R): Apple/Pear sauce. Mango, Peach and Pear Fruit Puree. Carrot, Broccoli, Chicken Puree
Bottom shelf (top to bottom): Carrot and Green Bean Puree. Baked Butternut Squash (just cut in half lengthwise, place skin up on cookie sheet and bake about 35 minutes on 250.) Peas. Mango, Peach, and Pear Fruit Puree
In the back of the freezer (which you can’t see in this picture) there is butternut squash, sweet potato, mixed fruit puree (plum, nectarine, peach, pear,) and peaches.
Here is my happy customer!!
Tiffany is a married, 36 year old mother of two working full time (in and out of the home) as a clinical research dental hygienist at a major university in the southeastern United States.
Unfortunately, she doesn’t have a blog or website, but I think she should create a cookbook out of all these pictures! What do you guys think? 🙂 Thanks so much Tiffany for sharing and educating us on making baby food!
Have a question for Tiffany? Leave it in the comments and she’ll do her best to answer! Thanks Tiffany!