Homemade Baby Food: Peaches

(To read my introduction to homemade baby food, click here. To read Wholesome Baby Food’s information on peaches, click here.)

There are many different ways you can go about preparing the peaches. We chose to remove the pit and cut up slices of the peaches (with the skin removed) prior to cooking the peaches. My husband so sweetly volunteered to remove the pits and slice the peaches up for me.

I blanched the peach slices in boiling water for approximately 4 minutes.

After the peaches have been cooking for 4 minutes, remove the peaches and place them in a bowl of cold water.

Place the cooked peaches into a food processor or blender, and blend until you like the consistency (generally thinner for younger babies and thicker for older babies). You can add the cooking water (or breastmilk or formula) to thin out the peaches. You can also add cereal to thicken the peaches. The peaches I cooked were quite liquidy (is that a word?), so I added cereal to thicken up the mixture.

Distribute the peaches into the ice cube trays, cover, and place in the freezer. Once they are frozen, remove from the ice cube trays and store them in the freezer.

Homemade Baby Food: Applesauce

(To read my introduction to homemade baby food, click here. To read Wholesome Baby Food’s information on applesauce, click here.)

Start by peeling the apples. I chose to use 5 apples, but you might use more or less depending on the size of the variety of apples and how much applesauce you want to make.

One you have peeled the apples, core them and slice them. I like to use my handy apple corer, but it isn’t necessary. Keep in mind, though, that you want the slices of the apple to be approximately the same size so that they take about the same amount of time to cook.

There are a couple of different recommended ways to cook the apples: baking and boiling/steaming. I chose to steam my apples. Cover the apples with water, and boil them until they are very soft (a fork should easily break them apart when they are soft enough). I add a tiny bit of lemon juice to help prevent the apples from browning too much.

Place the cooked apple slices into a food processor or blender, and blend until you like the consistency (generally thinner for younger babies and thicker for older babies). You can add the cooking water (or breastmilk or formula) to thin out the applesauce. You can also add cereal to thicken the applesauce.

Distribute the applesauce into the ice cube trays, cover, and place in the freezer. Once they are frozen, remove from the ice cube trays and store them in the freezer.

By the way, another benefit to making homemade baby food . . . it smells really great! I loved the sweet scent of the apples cooking.

An Introduction to Homemade Baby Food: Butternut Squash

Writing this post brings back my first real blogging memories. Although I'm no blogging expert, I've come a long way in my understanding of the blogging world since I first wandered in a couple of years ago. When I decided that I would make Ella's baby food, I thought that I would blog about it without really knowing much about blogging at all. I didn't really keep up with those posts, and my photos were terrible, but I guess we all have to start somewhere! I've incorporated those posts into this blog, so if you look back you can see them, haha.
And, now, after my rambling I will get to what this post is actually about: making homemade baby food. When I ventured into making my own baby food with Ella, I was excited, but also a little unsure as to what to expect. Could I do it? Would it be easy? Would it be time-consuming? Would it be worth it? All in all, I really enjoyed making Ella's baby food. In fact, it was pretty fun to me as someone who enjoys cooking. I loved the variety of fresh foods I was able to make for her, and, for the most part, it really is easy, and not too time-consuming (although some foods are most definitely easier to make than others).
If you've never made any baby food, don't worry - you can do it! You don't need any fancy equipment, but there are a few things I do recommend. I bet you already have most of these items in your kitchen supplies. You can read about my recommended gear here. As far as actually making the baby food, I get a lot of my information for making the food from Wholesome Baby Food. I plan to post my process for every food I make Troy along the way.

Recipe for Butternut Squash baby food:

Cut the butternut squash in half lengthwise. I think that this is the most difficult part of the process because you are dealing with a large vegetable. You can see that I didn't do a great job getting mine cut evenly, but it still worked out fine. Scoop out the seeds from each half of the butternut squash. The seeds are very similar to pumpkin seeds.

Place each half flesh side down into a baking dish with approximately a half an inch of water. Bake at 400 degrees for approximately 40-60 minutes.

The squash is done baking when the skin starts to get bubbly/puckery and the flesh is very soft (it should be easy to scoop out).

Let the squash cool until it is easy to handle. Remove the flesh and place it into a blender or food processor (I prefer a food processor). You'll notice that I sliced through the flesh in my squash to make the flesh easier to remove. This is a trick that I learned to use with avacados when I'm making guacamole. You might also notice that one half of the squash is missing a decent chunk . . . Ella ate some of the roasted squash as a snack and loved it!

Blend the squash until smooth. You can thin the mixture out by adding water or breastmilk or formula (I personally use water). You can thicken the mixture by adding oatmeal. I thinned this mixture out quite a bit because Troy is still young, and this was the first vegetable he was trying.

Once you have reached the desired consistency of the food, scoop it into ice cube trays (yes, I'm messy). Gently shake/tap the trays help distribute the food into the cubes. Each cube holds approximatley 1 ounce of food. Cover the trays and freeze the squash. Once the squash is frozen, remove the cubes of frozen squash just as you would remove ice from the trays. My squash was frozen very tightly in the trays, so I let the trays sit out for about 10 minutes before removing the squash from the trays. Store the cubes in freezer bags (or other freezer container). Remove cubes and pop in the microwave for a few seconds (or defrost in the fridge) to serve the food. Be careful not to heat for too long in the microwave - you don't want to heat it, just defrost it.

This method also applies to acorn squash. And, taking these photos, I realize I have a lot to learn about food photography. Does anyone have any tips?
Troy liked it pretty well!

Baby Food Making Gear

If you ask any parent about what tools they use to make and store their baby food, you'll get some differing opinions about what works best. When I started making baby food, I did some research about the different products that people used, and I chose products that I thought were quality products, but also a good value for the money. After all, one of the many reasons I wanted to make Ella's baby food in the first place was to save money and it wouldn't make sense to spend a ton of money on equipment.

Here I've listed the products that I use to make and store my baby food.


Black & Decker Food Processor You'll need something in order to blend the baby food. I chose a food processor over a blender (although some recommend a blender) because my blender just wouldn't be able to get the smooth consistency I wanted (especially for when Ella was younger). I've put this food processor to the test, and I've been very pleased with its performance.


Oxo Good Grips Ice Cube Tray I didn't buy the ice cube trays with covers (I just covered them with foil when I froze the baby food), but I think these covers would be very handy. I had a total of three ice cube trays, which worked well for the way I made my food. I usually only made one fruit or veggie every few days. If you are more of the type to take an evening and make several fruits and veggies at one time, you'll need more than three trays.

Rubbermaid Easy Find Lid Square 1/2-Cup Food Storage Container These containers are great for feeding/storing/bringing baby food along in.


Playtex Fridge-To-Go Bottle Holder Even though this cooler is specifically for bottles, I like to use it to carry my homemade baby food around if we are out and about.

Glad Press'n Seal I use this to store my baby finger foods (more posts on this coming down the road!). This stuff is great (for many uses besides baby finger food storage).


Hefty One Zip Gallon Freezer BagsYou'll need some way to store the frozen baby food cubes. I like these freezer bags because they are easy to get in and out of - and sometimes I only had one hand to work with. :)



Rachael Ray 5-Quart Pan and Pyrex Bakeware Ok, so you don't need these exact items, but I used both of these items to cook my fruits and veggies. The Rachael Ray pan is one of my favorite pans to cook anything in!

Broccoli and Cauliflower

I'm grouping these together because they were both bought and prepped similarly. I prepped both the broccoli and cauliflower from frozen rather than fresh. I like the flexibility that buying frozen provides, because I'm not under a time limit to make them immediately. In both cases, I boiled the veggies, and cooked them a little longer than I would if I were eating them so that they would be extra tender and blend more easily. I had no issues blending them in the food processor, but they did need to be blended a bit longer than some of the other produce because of their texture. The cauliflower and broccoli both froze well, and Ella like both of them.

When I was blending the cauliflower in the food processor, I thought it looked amazingly like mashed potatoes. Not long after I made the cauliflower I was watching The Biggest Loser and they suggested replacing mashed potatoes with cauliflower. I might just have to try it! :)

Pumpkin

During the month of September I checked the grocery store every time I went looking for a pumpkin to make pumpkin baby food for Ella. Pumpkin season fell perfectly for me to make pumpkin as a baby food for her. As the beginning of October rolled around, the pumpkins appeared in the stores. I grabbed one up the first time I saw them. As usual, I read about how to make the pumpkin on www.wholesomebabyfood.com. I did, however, buy my pumpkin prior to reading on the website. The website recommends buying a smaller pumpkin, sometimes called a sugar or pie pumpkin. Although I bought the wrong type of pumpkin, I plowed ahead.

I figured that the pumpkin would be cooked similarly to the butternut sqaush - and I was right. After removing the seeds and strings, place the pieces fleshside down in a little water in a baking dish, and bake at 400° until the skin puckers up. Sounds pretty simple, right? Well, it might have been simple if I had the proper knife for breaking down a full size pumpkin, but I don't. It took me quite a while to get all the pieces cut apart, and separated into several different dishes (I think I had to use 4 different baking dishes to get all the pieces in the oven at the same time). Even though it was difficult to break the pumpkin down, the result was definitely worth it. Once baked, the pumpkin flesh is easily removed from the pumpkin skin. I pureed most of the pumpkin, and froze it in the ice cube trays. What I didn't puree, I cut into small dices for Ella to eat as finger food once she got a little older. I froze small servings of the pumpkin dices in packages I made with Glad Press 'n Seal.

The two best parts of making the pumpkin:

1. Ella loved it.
2. I got to roast fresh pumpkin seeds for myself. I LOVE fresh pumpkin seeds roasted with some butter and salt . . . yum :)

A Harder Test: Cherries

Over the past few week we traveled quite extensively, and I didn't want to go to all the trouble of bringing my homemade food along for our trip, so I purchased some Gerber stage two packages for Ella. Stage two foods are so much more interesting than the stage one, mostly because many are combos of different foods. One package I picked up was a cherry applesauce. Ella LOVED this combo, so when we got back, I decided I would make a cherry puree for her.

I read up on how to do the cherries on www.wholesomebabyfood.com, but things didn't quite work the way they were described on the website. First, I had to remove the pits from the cherries . . . according the website, I could depit the cherries by using the end of my vegetable peeler. So, I'm standing by the stove "removing the pit" from my cherries. Or, so I thought. (Did I mention that I'm pretty unfamiliar with cherries??) My husband walks by, and says, "You know you aren't taking the pit out, right?" I'm not?? What do you mean I'm not taking the pit out? My husband breaks open a cherry and shows me the pit. I'm most definitely not removing the pit with my vegetable peeler. I try to dig deeper with my vegetable peeler, but it really isn't working well. I decide I'll cut around the pit with a knife. This is really not working well either - sure, I'm removing the pit, but I'm also wasting a good bit of cherry in the process. My husband starts breaking the cherries open with his hands, which works, but is an incredibly messy process. I dig in again with the vegetable peeler, and I finally figure out I can get the pit out with the tip of my vegetable peeler, but this is also a very messy process. By the time I've depitted all of the cherries, my hands and clothes are stained purple (thankfully, I was wearing old clothes, and it washed off my hands easily).

Whew! I finally got the cherries depitted. That was A LOT of work . . . the most work of any food I've made Ella so far. Now I'm off to stew my cherries in a bit of water (which www.wholesomebabyfood.com suggested as a possible method) before I freeze them. After I stew them for a bit, I blend them up in my food processor, and they are SO liquidy. Apparently the cherries had enough juice in them, and I did not need to add water when I cooked them a bit. My mixture is so liquidy that I decided to reduce the mixture on the stove. After reducing for a while, it is much thicker, and much more appropriate for baby food. Finally, I move the puree into ice cubes to freeze. I was worried about the puree after everything that I had to do with it, but Ella loved it, so I guess that's all that matters!

Other Tests:Carrots, Sweet Potatoes, and Peas

Nothing much to report on these foods. I made them all according to the suggestions on www.wholesomebabyfood.com, and everything turned out just fine. Honestly, making the baby food has really become a fun, easy process.

Bananas and Avocados

Two fruits that do not need to be cooked are bananas and avocados. Both of these fruits may simply be mashed with a little water, breastmilk, or formula (or with nothing at all for older children). Ella LOVED the banana despite the fact that I HATE banana (I can't even stand the smell, so it is a big step for me to feed it to her). She kind of liked the avocado, so we'll keep trying that one. Perhaps I'll mix the banana and avocado together next time (as suggested on www.wholesomebabyfood.com).

The one thing I don't like about the banana is that I feel like I'm wasting quite a bit. Ella doesn't come close to eating a whole banana (even within the day) and I don't like them. If my husband is around he'll eat them, but if not it goes to waste. This isn't an issue with the avocado, because unlike bananas, avocados are one of my favorites (what can I say, I live in Texas and LOVE guacamole!). The wholesome baby food website suggests freezing the avocado in slices, but I haven't tried that yet.

Test 2: Butternut Squash

Earlier this week I decided I'd make the butternut squash I picked up. Once again, I checked out the recommended cooking methods on www.wholesomebabyfood.com. I sliced the butternut squash in half (which was not an easy task - I think next time I'll wait until my husband is home and get him to do it for me), scooped out the seeds, and placed the halves of sqaush in a glass pan filled with about an inch of water. I baked the squash in the oven for about 40 minutes, until the skin puckered up, and the flesh was easy to remove from the squash. I scooped out the flesh into my food proceesor, added a bit of water, and within a couple of minutes had a big batch of butternut squash. I portioned the sqaush out into the ice cube trays, froze it, and removed the frozen squash a couple of days later. Getting the baby food out of the trays was a little tricky at first, but I figured out that a steak knife around the edge of the cube works well. The cubes defrosted nicely in the fridge. I picked up some Rubbermaid Easy Find Lids (x-small) to use as baby food containers. They are a great size - I simply put a cube in the container and defrosted in the fridge overnight. So easy!

Ella LOVES the butternut squash. She likes it a ton better than the apples, which was encouraging to me, since she didn't like my first attempt at baby food that much. :)

Test 1: Applesauce

Yesterday I picked up several different fruits and veggies to make into baby food for Ella. I got apples, squash, carrots, avocado, and bananas. I plan to simply mash the banana and the avocado up when I'm ready to feed her as these don't require cooking. As for the other fruit and veggies, I plan on cooking them, freezing them in ice cube trays, and storing them in the freezer until I'm ready to use them. My plan is to make a bigger stash of each fruit or veggie so I don't have to make the food too often.

I started with the apples today, mostly because I figured they would go bad quicker than the squash or carrots if I was a little slower in getting around to converting them into baby food. I read up on how to prepare the apples on www.wholesomebabyfood.com, and I decided I would boil them until soft, blend them in the food processor (with a little bit of the cooking water to thin it out a bit), and then freeze the puree in individual one ounce servings in the ice cube trays. It was SO incredibly easy! The hardest part was definitely peeling the apples. The whole process, from start to finish, was also really fast. I thought it might take a long time for the apples to get soft once I started cooking them, but they ended up only taking a few minutes. Once the apple purees are thoroughly frozen, I'll pop them out of the ice cube trays and into a freezer ziplock bag for easy access down the road.

I was slightly disappointed in the amount of applesauce I was able to get from my apples. I used four gala apples (I think - maybe it was five - I should have paid better attention), but it looked like a pretty good quantity in the pan. Once they were cooked and pureed, I only had enough applesauce to fill up one ice cube tray and then one small serving for Ella to eat tonight. I was expecting twice that amount. Oh well, I'll know for the next time I prepare them! Perhaps next time I'll bake the apples to try a different technique. Overall, I'm very pleased with the ease of making the applesauce.

Wholesome Baby Food Website

I plan to start actually making some baby food next week. I'm so excited to let Ella try foods that I wouldn't have access to if I wasn't making my own food. We've just about made it through all the stage 1 foods available at Target (there might be others available at other places, but Target is the easiest for me to get to). On that note, I've stumbled across a great web resource that I plan to use as a guide regarding preparation and storage of baby food. I haven't gotten to explore everything on the site yet, but it seems to have a TON of good information.

www.wholesomebabyfood.com