Baby Food from Scratch

By Mariah Goetz Salvat / Photography By Jenna Alexander | April 17, 2016

Author Mariah Salvat prepares homemade baby food.

My baby is 2 months old, a little young to be eating solids, but I am already researching making baby food. I am a food lover—passionate about local, organic and delicious—and I cannot wait to share these joys with my little one.

Making my own baby food has many advantages. Not only do I get to decide what goes into the baby’s food (no additives, sugars or salt), it’s also an amazing way to add new flavors to expand my child’s palate. Preparing baby food at home allows me to keep fresh, nutritious food a part of my baby’s diet and develop good eating habits at a young age, especially since we live in a place where local food is bountiful even in the winter.

It may seem like a daunting task, but one of the benefits of making your own baby food is that you can use what you already have in your fridge or freezer to feed yourself. If you do a cost comparison, you will also soon realize how economical it is to make food at home.

To begin, be sure to wash your hands and the produce thoroughly. Steaming, poaching and baking are the most nutritious ways to prepare your ingredients. Once everything is cooked, place it in a food processor, blender, pass it through a wire strainer or, as your baby begins eating chunkier foods, use a potato masher. For smaller quantities you can use a baby food mill, which results in a meal-size portion.

Another benefit of making your own baby food is that you can make a large amount and store it for future use. When starting to introduce solid food to your baby, go slow. Begin with a single ingredient such as sweet potato or butternut squash. Keep it simple and remember they have been eating just one thing for the last four to six months.