Here are some simple recipes to try making your baby foods. Puree using a
blender or food processor. Mash with a fork or food mill.

1. Carrot puree: Steam peeled carrots and blend until smooth. Add water as needed.
2. Plum puree: Pit plums and cook until soft. Blend until smooth.
3. Apple and pear mash: Peel, core, and cook apples* and pears until soft.
4. Blend for a naturally sweet treat.
5. Sweet potato mash: Bake or steam sweet potatoes, then mash or puree with a touch of water, breast milk, or formula.

• Equipment Needed: A blender or food processor works best for making foods smooth. As your baby moves on to more textured foods, a fork or food grinder is often all that’s needed. Inexpensive baby food grinders are available in the baby departments of discount stores and on the Internet. Make sure all equipment and work surfaces are clean before you start.
• Fruits: For soft ripe fruits such as bananas, peaches, pears, and avocados, simply remove any seeds and peels, then purée, grind, or mash.
• For other fresh or frozen fruits:
• Wash, peel, and cut into small pieces.
• Add 1 cup fruit to 1/4 cup boiling water in a pan or microwave-safe container.
• Cover, reduce heat, and cook slowly until tender.
• Next, purée, mash, or grind the cooled fruit, adding water, juice, breastmilk, or formula for desired consistency.
• Peeled and chopped canned fruits packed in fruit juice can be prepared without additional cooking.
• Vegetables: Wash, peel, and slice fresh or frozen vegetables without added seasonings. Boil or microwave vegetables in a covered container with 1/2 to 1 inch of water until tender.
• Purée, grind, or mash with some of the cooking water.
• Meats/Protein: Remove skin, bone, fat and gristle. Cut into 1/2-inch cubes and place in a cooking pan. Add water to cover and heat until boiling. Reduce heat and cook slowly until very tender. (High heat makes meat tough.)
• Purée or grind, adding cooking liquid, breastmilk, formula, or water for desired consistency.
• For cooked eggs, fish, or dry beans, purée, grind, or mash finely with a fork. If needed, add liquid for the desired consistency. Refrigeration
• Store in tightly-covered containers and place in the coldest part of the refrigerator for no more than 2 days. Meats, eggs, fish, and chicken should be used within 1 day.
• Freezing
• Food Cube Method – Place puréed/mashed food into ice cube trays or paper cupcake liners.
• “Plop” Method – “Plop” spoonfuls of puréed/mashed food onto a cookie sheet.
• Cover food with plastic wrap or foil and freeze.