Commercial baby food seems to be the baby food of choice but it contains various preservatives and costs more than the homemade equivalent. If you have a slow cooker and a blender, you can make your own. Buy good quality ingredients for making baby purees, especially if you are going to freeze them.
A lot of people make crockpot recipes regularly but still buy canned products for their baby. However, homemade recipes beat store-bought food hands-down every time, whether that is baby food or food for the grownups.
Baby Food Processor
If you have never thought about using the slow cooker to make purees for your little one, it is a great time to start experimenting. All you need is a slow cooker, some vegetables, some water, and a blender. You can use any vegetables you like and frozen ones work as well as fresh ones. You will already know which vegetables your baby seems to prefer.
Easy Carrot Puree
Most babies like carrots and you can get organic ones. This is a good recipe to make a lot of, because it freezes well and slow cooks well too. Wash your carrots and peel them to remove the skin as well as any traces of pesticide residue and bacteria, which might be lurking on it.
Put the peeled carrots in your slow cooker and add enough water to come halfway up them. Cook on high for three or four hours, or until you can pierce the biggest carrot with a fork.
Process them in a food processor or blender and do not worry if you get some of the water in with them. When then blender is three quarters full with carrots, add some of the cooking water and process them until the texture is smooth.
For older babies, you might want a chunkier consistency. This mixture will keep in the refrigerator for a couple of days or you can freeze it in tightly sealed, freezer-safe containers. Thaw the carrot puree by holding the container under warm running water or leave one in the refrigerator overnight.
Other Vegetable Baby Foods
You can make baby purees with other vegetables too. For a change to the carrot puree, wash some sweet potatoes and yellow squash. Cut them into chunks and add them to the crockpot with some frozen green beans.
Frozen vegetables are quite healthy because they are picked at the optimum time of ripeness and the nutrients are preserved when they are flash frozen. Add enough water to come halfway up the vegetables and cook on high for two or three hours, or until everything is tender.
You can blend the puree with an immersion blender, a food processor, or a conventional blender. You might need to add some water and, if so, add it gradually so you do not accidentally add too much. You can freeze the resulting puree in ice cube trays. When the cubes are set, you can empty them into freezer bags. Alternatively, use tightly sealed, freezer-safe plastic containers.
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