Homemade Baby Food

As a new grandmother, I was thrilled when my daughter-in-law asked me to make my grandbaby’s first baby foods. I love knowing the baby foods I make are made with the highest quality ingredients. It’s really easy to do, and with commercial baby food costing anywhere from $1.20 to $4.30 for one 4-ounce jar, you can save a small fortune making your own.

Items used to make this homemade baby food:

(affiliate links)

• baby food jars https://amzn.to/3EKvkfq

• baby spoons https://amzn.to/3VkFhHv

• nutribullet https://amzn.to/3Ur2XZE

• label maker https://amzn.to/3OOEEDM

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Homemade Baby Food (Stage 1 and 2)

make as much or as little as you like

Printable Recipe

Ingredients

• steamed fruits and vegetables (see notes below)

• liquid of choice (water, formula, breast milk)

Directions

1. Steam or roast fruits or vegetables until soft (if needed - see notes below).

2. Puree in personal blender with water, formula, or breast milk until the desired consistency is reached (very thin for Stage !, thicker for Stage 2).

3. Pour into baby food jars leaving 1/2-inch head space, label, and freeze for up to 3 months.

Notes

• Stage 1 Food Ideas: Start with easy to digest fruits and veggies like carrots, sweet potatoes, butternut squash, green beans, peas, pumpkin, mango, apples, peaches, pears, bananas (no need to cook).

• Stage 2 Food Ideas: try thicker consistency combinations like blueberry/strawberry/apple, spinach/zucchini/peas, sweet corn/green beans, carrots/sweet corn, pumpkin, apple/pumpkin/cinnamon, etc. This is also a good time to start introducing small amounts of herbs and spices. Hold of on added sugar or salt until baby reaches 12 months of age.

• Thaw frozen baby food in the fridge overnight, and use within 72 hours. If you feed directly from container, don’t try to save leftovers (they will liquify). If the entire jar isn’t going to be used, I suggest dispensing into a separate bowl before feeding.

• Bananas should be pureed as needed as they do not store well once pureed.

• Organic fruits canned in water with no sugar added can be pureed straight out of the can.

• For sweet potatoes, pumpkin, and squash, I prefer to roast them rather than steam them.

• Garden fresh fruits and vegetables are wonderful, but frozen are an excellent option when fresh fruits and veggies are out of season.

Corn Stock

When you remove corn kernels from the cob, don’t throw the cobs away - they retain a ton of flavor and can easily be used to make delicious corn stock. Stash your tasty corn stock in the freezer and use it anytime you want to add a subtle sweetness to recipes. Think of using it the next time you make corn chowder, pancakes, sweet bread, corn muffins, polenta, etc…. use your imagination and be creative.

Items used to make this recipe:

(affiliate links)

• corn stripper https://amzn.to/3wfQpuP

• instant pot https://amzn.to/3PA33LW

• slow cooker https://amzn.to/3K33Ggb

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Corn Stock

makes 1.5 to 2 quarts

Printable Recipe

Ingredients

• 12 corn cobs, kernels removed

• 3 quarts cold water

• pinch salt

Directions

Instant Pot:

1. Place cobs in instant pot, breaking in half to fit if necessary.

2. Cover with water and add salt.

3. Cook on high pressure for 90 minutes.

4. Strain and store in the fridge for up to 5 days, or freeze for longer storage.

Stovetop:

1. In an 8-quart or larger stockpot, place cobs, water, and salt.

2. Bring to a boil, then reduce heat to a simmer and cook for 2 hours.

3. Strain and store in the fridge for up to 5 days, or freeze for longer storage.

Slow Cooker:

1. In an 8-quart slow cooker, add cobs, water, and salt.

2. Cook on high for 4 hours or low for 8 hours.

3. Strain and store in the fridge for up to 5 days, or freeze for longer storage.

Note

• Whichever method you use, you can reduce the corn stock down to 4 cups to make this amazing Loaded Corn Chowder. It’s a crowd pleaser!