Home made baby food from the garden

Preparing baby food at home allows you to use fresh and seasonal fruit, control the amount of sugar and salt, customize the texture of foods suited to your baby and more often than not, reduce grocery bills.

Commercial baby foods are safe, convenient and nutritionally sound. They are manufactured according to regulations and free of common preservatives, artificial flavors and colors, often present in other commercially available foods. Generally, they are formulated to the texture and consistency most suited to the growing child.

Baby food can be readily prepared at home.

• Start with foods which are fairly soft to begin with. Always set baby’s portion aside before salting or sweetening vegetables and fruits for the family meal. Be sure that utensils, work surfaces, and your hands are clean before and while preparing the food.
• Make only enough food for each day or make a batch and freeze.

A caution:

• Do not attempt to can prepared meats, poultry or vegetables for baby food as safe home processing times have yet to be determined. Instead can and store these foods using the standard processing procedures;and then puree or blend them at serving time. Heat the blended foods to boiling, simmer for 10 minutes, cool, and serve. Store unused portions in the refrigerator and use within 2 days for best quality.

Fruits are the only type of baby food which may be processed at home. Here's how:

• Fill canner with water; add required number of jars either 125 mL (1/2 cup) or 250 mL (1 cup) and bring to a boil.
• Stem, wash and peel fruit, removing pits or seeds. Measure fruit into large saucepan, crushing slightly.
• Add 250 mL (1 cup) water to each 1 L (4 cups) prepared fruit. Cook, over low heat, stirring frequently until fruit is soft.
• Press through a food mill, puree in a food processor or blender or mash chunky style, for older babies.
• Return prepared fruit to saucepan. Add sugar, if desired, keeping in mind your baby doesn’t need things sweet, heat and stir until sugar is dissolved.
• Ladle hot fruit purée into to a hot, sterilized jar to within 6 mm (1/4 inch) of top rim. Remove air bubbles and re-adjust headspace if needed. Wipe rim, centre metal snap lid and apply screw band just until finger tip tight. Place in canner. Repeat with remaining jars.
• Cover canner, ensure water level is at least 2.5 cm (1 inch) above jar tops. Bring water to boil and process 10 to 20 minutes. Remove from canner and set upright, spaced apart to cool for 24 hours. Test for seal, Remove screw bands. Label and date. Store in cool, dry, dark location. Once open, store in refrigerator for up to two days.

To make baby food from vegetables:

• Choose fresh vegetables free of blemishes or bruises. Wash, peel, and remove pit and/or seeds. Slice vegetables and place with a small amount of water in saucepan. Cook until tender. You can also microwave or steam vegetables.
• Drain, reserving liquid. Mash or puree, using the reserved liquid, to reach the desired consistency.
• Cover and refrigerate for up to two days.
• To freeze, spoon into clean ice cube trays. Cover with plastic wrap and freeze until solid. Once frozen, transfer to freezer bags, label, date and freeze for up to one month. Thaw only the number of cubes needed for one meal in the refrigerator (not on the counter).