Make a Month of Baby Food

How to serve purees to your baby

Feeding baby

Alexandra Grablewski

Rework frozen ones. Meat and poultry may get chunkier after freezing, making them a choking hazard. After thawing, blend once more for a smooth texture. Certain veggies, such as potatoes and squash, can become watery after they've been frozen. Add a teaspoon of plain, full-fat yogurt if the puree is too thin when thawed. And don't worry if you see what appears to be freezer burn on the top of a frozen puree; it's harmless water crystals.

Check taste. If you added spice to a puree, try a spoonful, and if it seems too flavorful, add a dollop of plain, full-fat yogurt to bring down the heat.

Start with a little. A filling baby meal can be just 2 to 4 tablespoons, says Eileen Behan, R.D., author of The Baby Food Bible. That's not much! To prevent waste, dole out a small amount of puree into a separate dish and throw out what Baby doesn't finish. If you feed him directly from the container, the bacteria from the spoon can contaminate the food when it's stored again.

Warm it up. To bring a puree to room temperature, microwave for a few seconds, says Annabel Karmel, author of Top 100 Baby Purees. Stir before feeding to your child to make sure there are no hot spots.

The key to safe food

Homemade purees made from certain vegetables, such as carrots and spinach, can contain nitrates, compounds that aren't harmful to children and adults but can be to newborns. "As long as your baby doesn't start eating solids before about 6 months of age, making these pureed vegetables for him is safe," says Jennifer Shu, M.D., coauthor of Heading Home With Your Newborn. Talk to your pediatrician about any concerns.

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