Making Homemade Baby Food: A Picture Tutorial

Making homemade baby food is a healthy, inexpensive way to feed your baby. Today, I prepared and froze about one week’s worth of homemade baby food for my twins. Follow along to see just how I did it.

What you’ll need:

  • Fresh fruits, vegetables or both
  • Peeler
  • Knife
  • Pot
  • Steamer basket
  • Food Processor
  • Bowls
  • Potato masher
  • Fork
  • Strainer
  • Freezable containers (you can also use ice trays covered in plastic wrap if you don’t have these)

First, I selected the foods, choosing those that are typically recommended as “first foods.” We have bananas, avocados, sweet potatoes and peaches on today’s menu. Don’t overbuy! Notice I only have two of each item. A little goes a long way. I’m choosing to steam all my food today, since it’s one of – if not the – healthiest methods to make homemade baby food. I started with the peaches. Try to use fruit that is quite ripe, so it’ll be nice and soft.


Peel them, and remove the pit from the center.








Next, dice the peaches into relatively even chunks.








Add the peaches to a steamer basket. I have a silicon steamer placed over one inch of simmering water. I put the lid on and let it cook for about 7 minutes.








When the peaches were fork tender, I placed them in the refrigerator to cool. Then, I added them to my food processor and let it whirl until very smooth. I added a bit of  water (maybe ¼ cup? It will vary) to make it an extra-smooth, first-food-baby’s-ever-eaten consistency.







Now for the sweet potatoes. I started by peeling them.











After dicing one sweet potato, I realized that was plenty and set the other one aside. Just like with the peaches, I steamed the sweet potatoes, let them cool in the refrigerator and pureed them in the food processor, adding water as needed.










Neither the bananas nor the avocados need to be cooked; they already have a soft constancy, perfect for babies. Cut the avocados in half by working your knife around the pit in a circular motion. Once you’ve reached where you inserted your knife, set the knife down and twist the two avocado halves to open it. To remove the pit easily, give it a whack with your knife and twist.








Scoop the flesh out of the avocados by running a large spoon around the inside of the rind. Then, mash it up in a bowl. I used a potato masher, but you could also use a fork. One of my avocados wasn’t as ripe as I would have liked, and I had quite a few chunks left. So, I chose to work the avocado through a mesh strainer.






It was extra work, but I wanted a super smooth consistency for a first food. Here’s what I ended up with. After this pic, I added some water to make it runnier.







Lastly, I mashed the bananas in a bowl. Like the avocados, I then worked the bananas through a mesh strainer, and ended up with this – a very runny bowl of bananas, without adding any water.







All I had to do from there was add the food to my containers.








Ready for the freezer!

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