Baby food is super easy to make and probably a lot less processed than most everything you can get in the store. I couldn’t believe how simple is was to prep, cook, and store my own baby food. I think I find satisfaction in making my own things but I also do enjoy cutting down on my costs. My parents always have a huge garden and rarely know what to do with all their produce. I fortunately had a perfect idea of how to use a good amount of it!
I created baby food out of sweet potatoes, carrots, butternut squash, apples, and pears. There are a ton of other fruits and vegetables you can use but this is just what I started with because it was available to me. I designated a couple hours each day to work on these mostly because you can only freeze so much at a time unless you have unlimited ice cube trays and freezer space. I used the Wholesome Baby Food site to start my baby food making experience.
Items you will need before you start: Fruit and/or vegetables, large pot or pan or crock pot, slotted spoon, non slotted spoon or ladle, table spoon, magic bullet or machine to puree, ice cube trays (I used both smaller and larger trays to accommodate different portion sizes needed as they grow), and gallon sized plastic bags. Then utilize the processes below depending on the fruit or vegetable you are starting with.
Sweet Potatoes and Carrots: Clean and peel vegetable and then slice into a large pot. Fill the pot with just enough water to cover the vegetable, then boil until tender. Allow contents to cool enough to avoid scolding the skin. Use a slotted spoon to scoop the potatoes or carrots into the blender (I used my magic bullet but you can use any machine that will puree). Puree the vegetable adding the cooking water, clean warm water, or breast milk if its too thick (I have heard that its best to avoid using the cooking water from carrots). After pureeing, spoon into ice cube trays.
Butternut squash: Slice squash in half to scoop the seeds out of the middle. Then place the halves face down in a pan of water about a half inch deep. Cook at 350 degrees until the skin turns a light golden brown. Remove from the oven and allow to cool until you can safely place the halves in your hand (for quicker cooling flip the halves face up with a hot pad and/or utensil). I did not have to puree the butternut squash and was able to mush it will a fork a little before adding it to the ice cube trays.
Apples and Pears: Peel, core, and slice apples or pears placing them in a crock pot. Once the crock pot has been filled to the brim add the lid and cook on high for a couple of hours. You will not have to add water because when they cook down moisture seeps out of the fruit. I mixed each batch a couple of times to ensure they cooked evenly. Once the fruit is tender turn off the crock pot and allow to cool. Use a spoon to again place the fruit into the magic bullet to puree (I did not use all the liquid in the pot but use as much as you need for a smooth consistency without making it too runny). Again spoon into ice cube trays.
Once you have gotten either your vegetable or fruit puree into ice trays cover them with tin foil or saran wrap and place in the freezer. Once frozen pop each of them out and place into gallon sized bags to store in the deep freeze for later use. Make sure to mark each bag with the date and type of food. Happy cooking!