How to Make and Store Baby Food Safely Without Dioxins

Making and storing your own baby food is a lot easier than you think once you have the right tools. I recommend buying a tomato press and if you are in a jam, a simple fine strainer and spoon. A blender will not remove skins from peas, corn and will leave harmful chunks occasionally when pureeing.

Instructions

Difficulty: Easy

Things You’ll Need:

• Tomato Press or Strainer
• Recycled babyfood jars - you can buy on line very cheaply or ask your friends.

1. Cook food thoroughly, let cool.
2. Pour into tomato press and churn.
   (if using a strainer and spoon, pour into strainer, press through with large metal spoon)
   
   Discard whatever doesn't make it through the press or the strainer.
3. Pour strained food into clean or sterilized baby food jars. Let sit until room temperature.
4. Put in freezer uncovered for 30 minutes.
5. After food is frozen, put on lids and return to freezer. Can be stored for up to three months.
6. When thawing, remove lid and let sit at room temperature. Do not run under hot water or microwave as the glass could break. When completely thawed, you can serve at room temperature or warm any way you like.

Tips & Warnings

• Soft cooked foods work best.
• Peel and dice fruits like apples, peaches, pears before cooking.
• Not recommend for meats. For meats, I recommend shredding by hand with a fork.
• Not recommend for bananas, use a fork to mash.
• I never recommend microwaving baby food because of the risk of burning a child
• Never store your baby food in plastic ice cube trays or any other plastic. We now know this causes dioxins to contaminate the food. Dioxins are carcinogenic.