The sleep-deprived guide to homemade baby food.
First, start by selecting eight to 10 ingredients to transform into individual purées. Sweet, non-acidic fruits such as apples, pears, strawberries, avocados, bananas, cherries, and mangoes are ideal. As for veggies, you can choose a mix of mild-tasting ones such as butternut squash, corn, carrot, sweet potato, and zucchini, along with more robust options like spinach and broccoli. In general, ½ pound of a fruit or vegetable will yield 1½ to 2 cups of purée.
Keep each purée focused on just one main ingredient so you can introduce each food to the baby one by one—and mix and match them later . Keep your prep and cooking areas and tools scrupulously clean to avoid any risk of cross-contamination:offering just one new type of food for several days to rule out intolerances and allergies before proceeding with the next. After a few weeks, many parents choose to speed up the process by waiting just a day or two.
To save chopping time when making sweet potatoes or butternut squash, you can roast them instead of steaming. Sweet potatoes can be, whereas butternut squash can be halved, seeded, and baked cut side down. When tender, simply scoop out the flesh and purée. To purée, transfer your cooked fruit or vegetable to a blender or food processor, and add ⅓ to ½ cup of filtered water, breast milk, or formula. Purée to the desired consistency, adding more liquid to thin as needed. And don’t be afraid to taste the purée; it should taste good to you, too!How to Freeze & Thaw Baby Food
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