10 Rules for Preparing Homemade Baby Food

  1. Practice safe food handling practices. Always wash your hands before cooking and after handling raw meat, eggs, or poultry. Avoid cross-contamination by thoroughly washing your cutting board and knife after chopping raw proteins.
  2. Before steaming, roasting, or poaching food, cut it into similarly-sized chunks so the pieces cook at about the same rate.
  3. Be careful when pureeing hot food in a blender. Let the food cool slightly; then remove the plastic insert from the blender top, and cover with a towel before blending. This will reduce the pressure inside of the blender and make it less likely that your kitchen ends up a spattered mess.
  4. Add water (or breast milk or formula) by the tablespoonful to the blender or food processor to help the puree blend smoothly. Scrape down the sides frequently
  5. Store baby food in the fridge for up to three days and in the freezer for up to three months.
  6. Be sure to label containers of baby food, especially when freezing, with the name and date. Use masking tape and a permanent marker.
  7. Thaw baby food overnight in the refrigerator. Food for your baby should never sit at room temperature for longer than an hour.
  8. If you reheat food in the microwave, stir it thoroughly before serving to disperse any pockets of heat.
  9. Avoid adding salt and anything beyond a small amount of sugar to your baby’s food for the first 12 months.
  10. Make your baby food in bulk. Freeze it into small portion sizes so you’ll always have food at the ready. You’ll build up a stockpile of food in the freezer and most days you’ll simply be reheating, not cooking.

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