Making Homemade Baby Food: A Complete Guide

Making your own baby food can be rewarding, economical, and gives you complete control over what your baby eats. While store-bought baby food is perfectly nutritious and convenient, homemade food lets you use the same fresh ingredients your family eats and introduce your baby to a wider variety of flavors and textures.

You don't need special equipment or culinary skills—just some basic knowledge about what's safe and appropriate for your baby's age.

Benefits of Homemade Baby Food AAP

There are real advantages to making your own.

Why parents choose homemade:

• You control ingredients and quality
• Often more economical
• Greater variety of flavors and textures
• No additives or preservatives
• Uses the same foods you're eating
• Introduces family flavors early

But store-bought is also fine:

• Nutritionally adequate
• Convenient
• Safe
• A combination approach works well
• No guilt either way

Getting Started: What You Need AAP

You likely already have most equipment.

Essential equipment:

• Blender, food processor, or immersion blender
• Steamer basket or pot for steaming
• Ice cube trays or small containers for freezing
• Basic cooking utensils

Nice to have but not essential:

• Baby food maker (combination steamer/blender)
• Baby food storage containers
• Food mill for smooth purees

What you don't need:

• Expensive specialty equipment
• Dozens of containers
• Any special ingredients

Food Safety Basics AAP

Safety is paramount when making baby food.

Hygiene:

• Wash hands thoroughly before preparing food
• Clean all equipment, surfaces, and utensils
• Wash produce thoroughly
• Keep raw meat separate from other foods

Temperature:

• Cook foods thoroughly
• Cool food completely before blending (hot liquid can explode in blender)
• Refrigerate prepared food promptly
• Reheat thoroughly before serving

Storage:

• Refrigerator: use within 48 hours
• Freezer: use within 1-3 months
• Never refreeze thawed food
• Discard any food baby has eaten from (saliva contaminates it)

Testing temperature:

• Always test temperature before serving
• Should be lukewarm, not hot
• Mix well to eliminate hot spots

Age-Appropriate Textures AAP

Texture should progress with your baby's development.

4-6 months (first foods):

• Thin, smooth purees
• Single ingredients
• Liquid consistency (can add breast milk or formula to thin)

6-8 months:

• Thicker purees
• Mashed foods
• Very soft finger foods
• Combination purees

8-10 months:

• Chunky mashes
• Soft finger foods
• Small soft pieces
• Mixed textures

10-12 months:

• Table food textures
• Soft pieces baby can self-feed
• Family meals adapted
• More complex flavor combinations

Basic Preparation Methods AAP

Simple techniques for common foods.

Steaming (best for most vegetables and fruits):
1. Cut into similar-sized pieces
2. Steam until very soft (fork goes through easily)
3. Reserve cooking liquid
4. Blend, adding liquid to reach desired consistency

Roasting (great for sweet vegetables):
1. Cut into pieces
2. Toss with small amount of oil
3. Roast at 400°F until very soft
4. Blend with added liquid

Boiling:
1. Cut into pieces
2. Boil until very soft
3. Reserve cooking liquid
4. Blend with liquid

Baking (for things like sweet potato, squash):
1. Pierce skin with fork
2. Bake until very soft
3. Scoop out flesh
4. Mash or blend

First Foods Recipes AAP

Simple single-ingredient purees to start.

Sweet potato:
1. Peel and cube sweet potato
2. Steam until soft (15-20 minutes)
3. Blend with cooking liquid until smooth
4. Thin with breast milk or formula if needed

Avocado:

• Mash ripe avocado with fork
• Add breast milk or formula to thin
• Serve immediately (doesn't store well)

Banana:

• Mash ripe banana with fork
• Add breast milk or formula if needed
• Serve immediately

Peas:
1. Steam frozen peas until soft
2. Blend thoroughly
3. Press through strainer to remove skins for youngest babies

Butternut squash:
1. Cut in half, remove seeds
2. Roast cut-side down until soft
3. Scoop out flesh and blend

Combination Purees AAP

Once baby has tried individual foods, combine them.

Sweet potato and apple:

• Steam sweet potato and apple chunks together
• Blend until smooth

Pear and spinach:

• Steam pear chunks
• Add fresh spinach in last minute of steaming
• Blend together

Chicken and vegetables:

• Poach chicken breast until cooked through
• Steam carrots and sweet potato
• Blend together with cooking liquid

Lentil and vegetable:

• Cook red lentils until soft
• Steam carrots and zucchini
• Blend together

Storing Homemade Baby Food AAP

Proper storage keeps food safe and fresh.

Ice cube tray method:
1. Pour puree into ice cube tray
2. Freeze until solid
3. Pop out cubes and store in freezer bags
4. Label with date and contents
5. Each cube = approximately 1 ounce

Storage times:

• Refrigerator: 48 hours maximum
• Freezer: 1-3 months
• Never refreeze thawed food

Thawing:

• In refrigerator overnight
• In warm water bath
• In microwave (stir well, check temperature!)
• Never thaw at room temperature

Serving:

• Only take out what baby will eat
• Discard leftovers from bowl baby ate from
• Don't save for later if baby's spoon touched it

Foods to Avoid or Modify AAP

Some foods need special consideration.

Never give to babies under 1:

• Honey (botulism risk)
• Cow's milk as main drink (okay in cooking)
• Unpasteurized foods
• Excessive salt or sugar

Choking hazards (modify these):

• Whole grapes (quarter lengthwise)
• Nuts (grind or use butters)
• Popcorn (avoid completely)
• Raw hard vegetables (cook soft)
• Round foods (cut into strips)

Cook these foods:

• Meat, poultry, fish—always fully cooked
• Eggs—fully cooked, no runny yolks
• Most vegetables—cook until soft

Adding Flavor AAP

Baby food doesn't have to be bland.

Safe seasonings:

• Herbs (basil, oregano, thyme, mint)
• Spices (cinnamon, cumin, garlic)
• Citrus zest
• Ginger
• No added salt needed
• No added sugar needed

Introduce family flavors:

• Use the same seasonings your family enjoys
• Start mild and increase gradually
• Varied flavors help prevent picky eating later

What to avoid:

• Salt (baby kidneys can't process excess)
• Sugar (unnecessary calories, affects taste preferences)
• Honey (botulism risk under 1)
• Hot spices that might burn mouth

Transitioning to Table Foods AAP

Homemade baby food bridges to family meals.

Around 8-10 months:

• Mash family foods instead of pureeing
• Offer soft finger foods
• Baby can eat modified versions of what you're eating
• Continue some purees alongside

Around 10-12 months:

• Mostly mashed and soft table foods
• Self-feeding finger foods
• Family meals adapted for baby
• Phase out purees as baby can manage textures

Making the transition:

• Increase texture gradually
• Watch for gagging (normal) vs. choking (not normal)
• Follow baby's lead
• Offer variety

Common Questions AAP

Is homemade food more nutritious than store-bought?
Not necessarily—both can be nutritious. Homemade gives you more control over variety and freshness.

How much should I make at once?
Make a week's worth at a time. Freeze in portions.

Can I use canned or frozen vegetables?
Yes! Frozen vegetables are flash-frozen at peak nutrition. Choose low-sodium canned options.

Do I need to add liquid?
Usually yes, especially for younger babies. Use cooking liquid, breast milk, formula, or water.

The Bottom Line

Making homemade baby food is simpler than it seems. Start with single-ingredient purees, progress to combinations, and gradually increase texture. Follow basic food safety guidelines, store properly, and remember that store-bought food is also a perfectly good option. AAP

Remember:

• Basic equipment is all you need
• Food safety is paramount
• Progress texture with baby's development
• Freeze in portions for convenience
• Introduce varied flavors early

Clara is here when you have questions about making homemade baby food.