This post has been in the works for a while because I’ve really been wanting to share how much money I save by making my own baby food.
Jacob is 5 now, but when he was little I was introduced to Super Babyfood by Ruth Yaron and it totally changed my perspective on feeding my precious child. I also absolutely love how she lists every fruit, vegetable and grain you could possibly think up and the age at which it is considered ok for baby to eat, along with choosing and preparation instructions!!
After reading thru the sections on actually preparing the food, I was amazed at how easy it all seemed and I knew this was for me!
Jacob was in daycare at the time because I was still working (long story and I’m so glad God finally got it thru to me about being a stay home mom!) so his lunch meal was provided at the daycare center as part of his fee, so I ended up only preparing foods for his breakfast and dinner.
When Eli came along, I was no longer working and knew that the majority of his food would be prepared at home and it has been the same for Rachael. She has been eating solids for about 6 weeks now, so I’m back to preparing baby food and I really enjoy knowing what goes into her food1
I’ll give you a short tutorial now and then a price breakdown next week for a one month supply of homemade food at Rachael’s current appetite!
Butternut squash seeded and cut into large pieces. I believe I baked the squash at 375° for a little over an hour. The goal is to bake it until soft all the way thru – I find that the time varies based on how thick the squash is.
While the squash is baking, gather the rest of your supplies: * Food processor (this is a 3 cup version and it’s plenty big enough); * Ice cube trays; * Filtered water; * Utensils for peeling/cutting and scooping
Begin with adding a small amount of water and turning on the processor. You’ll need to add water in small amounts until you get the squash the correct consistency (based on the age and eating abilities of your child). The amount of water you add will vary greatly depending on what kind of food processor you have.
Once that batch is the correct consistency, scoop it into the wells of the ice cube trays, filling them almost to the rim (leave a little room for expansion because you added water). Then repeat the process until you have your entire squash made into baby food.
Place trays (uncovered) into the freezer overnight.
In the morning, label a large freezer bag (if you don’t have a freezer bag, you’ll need to double bag it) with what it is – because once you get several foods of the same color in the freezer you won’t be able to tell them apart – and the date prepared. Then break them all free of the ice trays, dump into the bag, seal and place back in the freezer.
Prep time: 10 minutes
Baking time: appx. 1 hour
Work time: appx. 30 mintes
Be sure to visit Frugal Friday for more wonderfully frugal ideas.
You might also be interested in my follow-up price comparison.
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