To Make or Buy?

Pureed carrots, squash, green beans…doesn’t seem much like a topic of debate.  However, for any mom whether to buy or make their baby’s food is always a conundrum.  It took my husband and I about 15 seconds to decide I would make all of our son’s food, we’re pretty a la natural when it comes to our precious boy.  (Although he does have some formula everyday)  My first attempt to make carrots didn’t work because my food processor is too big, we apparently need a smaller one that purees.    

 

 

I found these dos and don’t on homecooking.about.com:

Homemade Baby Food Tips and Hints – Dos

Do use ice cube trays to freeze puréed foods. Each cube should be about one ounce. Once frozen, pop out the cubes, store in a sealed plastic bag, and use within two months.
Do discard unfinished meals. Bacteria forms quickly.
Do introduce new foods at the rate of one per week, so you can pinpoint any allergies.
Do make sure your child has accepted most vegetables and fruits before trying any meats.
Do steam or microwave vegetables and fruits to retain as much vitamins and minerals as possible, as opposed to boiling.
Do use as thinners: water left from steaming, breast milk, formula, cow’s milk, yogurt, broth, or apple juice.
Do use as thickeners: wheat germ, whole-grain cereal, cottage cheese, farmer cheese, cooked egg yolks, yogurt, mashed white or sweet potato.

Now I’m looking for any advice anyone has on the best tools and tips for making baby food.  Anthony Yanez’s wife Rebecca makes their daughter’s food so I’m going to call her for tips, too.  So if you mastered the process of making fabulous pureed carrots, yams or whatever else you can get your little ones to eat please let us know!

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