The Goodness of Homemade Baby Food

Ann in Baby food class

Have you ever thought about making your own baby food? Homemade baby food can be reassuring because you know exactly what goes into the food you serve. You avoid preservatives and fillers, which can be especially helpful when babies have food allergies or sensitivities.

Did you know homemade baby food is also:

  • Nutritious? By choosing fruits and vegetables that are either in season or frozen (which are picked at the peak of freshness) you help retain nutrients. You can also opt for grains, meats, beans and lentils.
  • Versatile? As baby grows and chewing abilities develop, you can prepare food as thick or chunky as your child can manage.
  • A cost-savings? Preparing your own baby food can be less expensive than buying commercial food.

Getting started can feel daunting though. Instead of feeling overwhelmed, come join our interactive class!

In one night, we’ll talk about necessary equipment and supplies, different cooking methods, and safe storage options. Most importantly, we’ll prepare several recipes from the first introduction of solids moving into finger foods.

You’ll leave with a wealth of information, a handout and a great booklet of baby recipes like the one below.

Our next class will be on March 24, 2014. We’ll meet at the Beaumont Health Center at 4949 Coolidge Highway, Royal Oak, MI 48073 from 6 p.m. until 7:30 p.m. The cost is $15 per person, but there’s no fee for Parenting Program volunteers.

To sign up, call (248) 633-7377 or register online.

We look forward to seeing you!

Apple Puree
For babies 6 months and up
(Recipe from Cooking for Baby by Lisa Barnes)


  • 6 apples, quartered and cored just before cooking (Gala, Fuji, Pink Lady, Golden and Red Delicious are naturally sweet).


  1. Bring 1 inch of water to a boil in a saucepan. Put apples in a steamer basket, set in pan. Cover and steam until tender when pierced with a fork, about 15 minutes or longer if necessary.
  2. Let cool, reserving cooking liquid. Scrape flesh from skins and puree in a food processor until smooth. Add reserved cooking liquid to thin puree if desired.


  • Refrigerate cooled apple puree in an airtight container for up to 3 days.
  • To freeze: spoon individual portions into ice-cube trays or other baby food freezer containers and freeze up to 3 months.

Cooking apples with the skin on retains more nutrients. Golden, Red Delicious and Fuji are least acidic, making them good choices for baby.

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