The research, which looked at products across the country, noted pear and apple are widely used because they are cheap and taste sweet to babies. Mom-to-be Sharp says making your own baby food also allows your child to be exposed to new flavours — that they may end up liking. But as busy parents, Sharp says the biggest con to making your own baby good is finding the time to do it.
Baby-Food Making 101 (It’s Easy — We Swear!)
When dealing with produce, wash it thoroughly, including produce you want to peel. For meat, fish and poultry, cook it thoroughly to kill any bacteria and when it comes to storage, refrigerate food as quickly as possible. If you are using produce, choose fresh fruits and vegetables without any blemishes. Get rid of seeds, skin if needed and pits. Then you can puree them for a fine texture in a food processor or blender, or mash them if you want a more coarse texture.
Some fruit, like bananas, do not need to be cooked prior. You could add some herbs and spices.
Some experts add babies can start eating a small amount of spices after six months. For protein, choose plain unsalted meats, poultry, fish or meat alternatives. Cook them without oil by baking or roasting until soft. For pulses, boil in water until soft before blending. You can custom-tailor the flavors and textures. You can expose your baby to a great variety of healthful, fresh foods. Virtually all fruits, vegetables, meats, poultry, and fish can be turned into tasty baby food. Making your own baby food is easy and quick, once you get the hang of it. Buy the freshest and best quality fruits, vegetables, and meats you can afford.
Keep foods at a safe temperature.
Refrigerated foods should be 40 degrees Fahrenheit or slightly below that temperature; frozen foods should be 0 degrees. Buy thermometers for both the refrigerator and freezer and keep them there permanently. Wash hands thoroughly with hot, soapy water and rinse carefully before handling any raw or cooked foods. Clean and wash all foods thoroughly before cooking.
Remove any blemishes and bad spots from fruits and vegetables as you prepare them.
Trim excess fat from meats. Use one cutting board for chopping fruits and vegetables and another for meats. This eliminates crossover contamination.
Keep all your cooking utensils and supplies clean; this includes sponges and dishrags. Be aware that fruits don't need to be cooked before pureeing. After cutting into pieces, simply puree in the blender or food processor. Thoroughly cook vegetables, preferably by steaming.
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Steaming retains more of the vitamins and minerals. Avoid overcooking, though, which removes crucial nutrients. Broil, bake, or saute with cooking spray.
Baby-Food Making (It’s Easy — We Swear!)
Save the cooking liquid from vegetables and meats and use it to thin the baby food mixture if necessary. Puree or grind foods to the desired texture and consistency. No need to add salt, sugar, or seasonings. Equipment and Supplies Other than basic kitchen cooking equipment, you'll only need a few extra pieces: A food processor or blender for pureeing meats, vegetables, and fruits to a smooth consistency.
As your child advances to foods with a chunkier texture, you can simply use a fork or potato masher. An inexpensive steamer to put in your pan with water when cooking vegetables.
Baby Food Recipes: 4 to 12 Months
This will prevent precious nutrients from being cooked away, since the vegetables aren't touching the water. If you decide to make large batches of baby food and freeze for later use, you'll also need these items: Ice cube trays Cookie sheets Waxed paper or cellophane wrap Zippered freezer bags Freezer tape Marking pens Making Baby Food From Table Foods Adapting the foods you normally serve at mealtimes is a great way to start exposing your child to the flavors and foods that older kids and adults typically eat.
If you're not going to serve cooked food immediately, you can keep it in the refrigerator for up to two days.