So here are my basic tips and instructions for making baby food from scratch:
1. Clean, peel, and chop your fruits or vegetables. It’s fine to leave the skins on for added vitamins and fiber.
2. There are a few different cooking methods to choose from. For the most part I simmered fruits, steamed vegetables, and roasted sweet potatoes and squash.
To simmer: Place chopped fruit into a small pot or saucepan and add just enough water to cover the bottom of the pan. (You can simmer juicy fruits like pears and plums without water.) Cover and cook over low heat until soft (less than 5 minutes for most fruits). Reserve juice to thin puree if needed.
To steam: Place vegetables in a steamer set over boiling water. Cook for 10-15 minutes or until tender. Reserve cooking water to thin puree if needed.
To roast: Preheat oven to 400Â° F. Spread the chopped vegetables on a rimmed baking sheet lined with foil. Roast until the vegetables are very tender when pierced with a fork, about 20 minutes.
3. Transfer the cooked fruits or vegetables to a small pot and, using a stick blender, puree until smooth.Â (You can also use a regular blender or food processor for this step.)
4. If needed, push the puree through a sieve with a rubber spatula, then add reserved juice or water to thin the puree to the desired consistency.
5. Spoon puree into ice cube trays (I usedÂ these ones from Oxo) and freeze immediately.
6. Once frozen, transfer cubes to freezer-safe storage bags, label, and return to the freezer.
7. Thaw individual portions in the refrigerator overnight, or heat in the microwave on high for about 30 seconds. Let cool completely before serving.
Thanks to Rust and Shine, You can see additional tips over at Rust and Shine!