How to Make Homemade Baby Food: Easy Recipes and Storage Tips

Making homemade baby food is one of the most rewarding things you can do as a parent. You control exactly what goes into every bite, you save money compared to store-bought options, and you can customize flavors and textures to your baby’s preferences. Best of all, it is far easier than most people think.

This guide covers everything from essential equipment and food safety basics to simple recipes, combination purees, and batch cooking strategies that will make your life easier.

Benefits of Homemade Baby Food

Before diving into the how-to, here is why making your own baby food is worth considering:

• Full ingredient control. You decide exactly what goes in — no added sugars, salt, preservatives, or thickeners.
• Fresher and more nutritious. Homemade purees are made from fresh produce and can retain more nutrients than shelf-stable commercial products that undergo high-heat processing.
• Cost savings. A sweet potato that costs about $1.50 can make 8 to 10 servings of baby food, compared to $1 to $2 per jar of commercial baby food.
• Wider variety. You can introduce your baby to a broader range of flavors and foods than what is typically available in stores.
• Customizable textures. You can easily adjust the texture as your baby progresses, from silky smooth purees to chunky mashes.
• Environmentally friendly. Less packaging waste from jars, pouches, and plastic containers.

Essential Equipment

You do not need fancy or expensive tools to make homemade baby food. Here are the essentials:

Must-Haves

• A way to cook food: Steamer basket (stovetop or electric), microwave-safe dish with cover, or a simple pot for boiling. Steaming is preferred because it preserves more nutrients than boiling.
• A way to puree food: Immersion (stick) blender, countertop blender, food processor, or even a fork and potato masher for softer foods.
• Ice cube trays with lids: The most efficient way to freeze individual portions. Each cube is approximately 1 ounce, making it easy to thaw the right amount.
• Storage containers: Small, BPA-free containers with lids for refrigerator storage, or freezer-safe bags for longer storage.
• Fine mesh strainer: Useful for making extra-smooth purees by removing fibers and skins.

Nice-to-Haves

• Dedicated baby food maker: All-in-one devices that steam and blend (such as the Beaba Babycook or Baby Brezza). Convenient but not necessary.
• Silicone freezer trays: Designed specifically for baby food portions. Easier to pop out frozen cubes than standard ice cube trays.
• Reusable food pouches: Allow you to make your own squeezable pouches for on-the-go feeding.
• Kitchen scale: Helpful for tracking portion sizes and following recipes precisely.

Food Safety and Hygiene

Food safety is especially important when preparing food for babies, whose immune systems are still developing.

Before You Start

• Wash your hands thoroughly with soap and water for at least 20 seconds.
• Clean all equipment, cutting boards, and surfaces with hot soapy water.
• Wash all fruits and vegetables thoroughly under running water, even if you plan to peel them.
• Use separate cutting boards for raw meats and produce.

During Preparation

• Cook all meats, poultry, fish, and eggs thoroughly. Use a food thermometer to verify internal temperatures:
  • Poultry: 165F (74C)
  • Ground meats: 160F (71C)
  • Fish: 145F (63C)
  • Eggs: cook until both yolk and white are firm
• Cook hard vegetables (carrots, sweet potatoes, beets) until very soft and easily pierced with a fork.
• Do not add honey to any food for babies under 12 months due to the risk of infant botulism.
• Do not add salt or sugar. Babies do not need added seasonings, and their kidneys cannot handle excess sodium.
• Use mild herbs and spices in small amounts if desired (cinnamon, cumin, basil, garlic) — these are safe and can help develop your baby’s palate.

After Preparation

• Cool freshly prepared food quickly. Transfer to shallow containers and refrigerate within 2 hours.
• Refrigerated homemade baby food should be used within 48 hours.
• Frozen homemade baby food is best used within 1 to 3 months for optimal quality.
• Never re-freeze thawed baby food.
• If feeding directly from a container, discard any leftover food that has been in contact with the baby’s spoon (saliva introduces bacteria).

Simple Single-Ingredient Puree Recipes

Start with these basic purees when your baby first begins solids. Each recipe makes approximately 8 to 10 one-ounce servings.

Sweet Potato Puree

Sweet potatoes are an excellent first food — naturally sweet, rich in beta-carotene, vitamin C, and fiber.

Ingredients:

• 2 medium sweet potatoes

Instructions:

1. Peel the sweet potatoes and cut into 1-inch cubes.
2. Place in a steamer basket over boiling water.
3. Steam for 15 to 20 minutes until very tender.
4. Transfer to a blender or use an immersion blender.
5. Puree until smooth, adding reserved steaming water, breast milk, or formula 1 tablespoon at a time until desired consistency is reached.

Green Pea Puree

Peas are packed with protein, fiber, vitamins A and C, and iron.

Ingredients:

• 2 cups frozen peas (no need to thaw)

Instructions:

1. Steam frozen peas for 3 to 5 minutes until bright green and tender.
2. Transfer to a blender and puree until smooth.
3. Press through a fine mesh strainer to remove skins for a silkier texture (optional but recommended for early eaters).
4. Add water, breast milk, or formula to thin as needed.

Apple Puree

Cooked apples are gentle on baby’s stomach and provide vitamin C and fiber.

Ingredients:

• 4 medium apples (sweet varieties like Gala, Fuji, or Honeycrisp work well)

Instructions:

1. Peel, core, and chop the apples into small pieces.
2. Place in a saucepan with 1/4 cup water.
3. Cover and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until very soft.
4. Puree until smooth or mash with a fork for a chunkier texture.
5. A pinch of cinnamon can be added for flavor (optional).

Pear Puree

Pears are naturally sweet and very gentle on digestion, making them a popular first food.

Ingredients:

• 4 ripe pears (Bartlett or Anjou work well)

Instructions:

1. Peel, core, and chop the pears.
2. Steam for 5 to 8 minutes until soft (very ripe pears may need less time).
3. Puree until smooth.
4. Note: Very ripe pears can simply be mashed with a fork without cooking.

Carrot Puree

Carrots provide beta-carotene, which the body converts to vitamin A, essential for vision and immune function.

Ingredients:

• 1 pound carrots (about 6 medium)

Instructions:

1. Peel and slice carrots into 1/2-inch rounds.
2. Steam for 15 to 20 minutes until very soft.
3. Puree until very smooth, adding steaming water as needed.
4. For young babies, press through a fine mesh strainer to ensure a completely smooth texture.

Important note: Use fresh carrots rather than canned, as canned carrots may have added sodium. Homemade carrot puree should be stored in the refrigerator or frozen promptly due to naturally occurring nitrates.

Chicken Puree

Chicken is an excellent source of protein, iron, and zinc — all critical nutrients for growing babies.

Ingredients:

• 2 boneless, skinless chicken breasts (or 4 thighs)

Instructions:

1. Cut chicken into small pieces.
2. Place in a saucepan and cover with water or low-sodium broth.
3. Bring to a boil, then reduce to a simmer. Cook for 15 to 20 minutes until internal temperature reaches 165F (74C) and no pink remains.
4. Transfer chicken to a blender with cooking liquid.
5. Puree until smooth, adding liquid until desired consistency is reached. Chicken requires more liquid than most vegetables to achieve a smooth texture.

Tip: Chicken puree on its own can have a texture that some babies find challenging. Mixing it with a vegetable puree (like sweet potato or butternut squash) improves both flavor and texture.

Combination Purees

Once your baby has tried individual foods and tolerated them well, combination purees add variety and nutritional balance.

Apple and Butternut Squash

A naturally sweet combination rich in vitamins A and C.

Mix equal parts apple puree and roasted butternut squash puree. Blend until smooth.

Chicken, Sweet Potato, and Pea

A balanced meal with protein, complex carbohydrates, and vegetables.

Combine 2 parts sweet potato puree, 1 part chicken puree, and 1 part pea puree. Blend until desired consistency.

Pear and Spinach

A great way to introduce leafy greens. The pear masks the slightly bitter flavor of spinach.

Steam 2 cups fresh spinach for 2 to 3 minutes. Combine with pear puree at a ratio of 3 parts pear to 1 part spinach. Blend until smooth.

Banana, Avocado, and Oat

A creamy, filling combination rich in healthy fats and fiber. No cooking required.

Mash 1 ripe banana with 1/2 ripe avocado. Stir in 2 tablespoons of prepared infant oatmeal. Mix well.

Lentil and Carrot

A plant-based protein powerhouse with iron and fiber.

Cook 1/2 cup red lentils in 1.5 cups water for 15 to 20 minutes until very soft. Combine with carrot puree and blend until smooth.

Texture Progression Guide

As your baby grows, gradually increase the texture complexity of homemade foods.

Important: Do not stay on smooth purees too long. Research suggests that babies who are not introduced to lumpy textures by around 9 to 10 months may have more difficulty accepting varied textures later and may become pickier eaters.

Batch Cooking and Freezing

Batch cooking is the key to making homemade baby food practical and sustainable. Spending 1 to 2 hours on a weekend can produce enough food for the entire week or longer.

Step-by-Step Batch Cooking Process

1. Plan your menu. Choose 3 to 4 foods to prepare. Consider what your baby has already tried and what new foods to introduce.
2. Prep all ingredients. Wash, peel, and chop everything before you start cooking.
3. Cook simultaneously. Steam vegetables in batches, roast root vegetables in the oven, and cook meats on the stovetop at the same time.
4. Puree in batches. Process each food separately so you can freeze individual types and mix them later.
5. Portion into ice cube trays. Spoon purees into ice cube trays and cover with lids or plastic wrap.
6. Freeze for 12 to 24 hours. Once fully frozen, pop the cubes out.
7. Transfer to freezer bags. Label each bag with the food type and date. Squeeze out excess air before sealing.
8. Mix and match at mealtimes. Thaw 2 to 3 cubes of different foods to create custom meals.

Freezing Guidelines

Reheating Safely

• Microwave method: Place thawed food in a microwave-safe dish. Heat in 15-second intervals, stirring between each interval. Always test the temperature before feeding — stir well and check with your wrist or lip.
• Stovetop method: Heat gently in a small saucepan over low heat, stirring frequently. Add a small amount of water if the puree has thickened.
• Room temperature method: For fruits and some vegetables, you can simply thaw cubes in the refrigerator overnight and serve at room temperature.

Never re-heat baby food more than once. Discard any reheated food that is not consumed.

Foods to Avoid in Homemade Baby Food

While making homemade baby food gives you control, there are certain ingredients and practices to avoid:

• Honey: Do not add to any food for babies under 12 months.
• Salt and sugar: Babies do not need added salt or sugar. Their kidneys cannot process excess sodium, and added sugar provides empty calories.
• Cow’s milk as a liquid base (under 12 months): Use breast milk, formula, or water to thin purees. Small amounts of dairy in cooking (butter, cheese, yogurt) are fine after 6 months.
• Raw or undercooked animal products: All meats, fish, and eggs must be thoroughly cooked.
• Certain vegetables in large quantities for very young babies: Homemade spinach, beet, turnip, and carrot purees may contain higher levels of naturally occurring nitrates. These are generally safe in normal dietary amounts but should be stored properly (refrigerate or freeze promptly) and not be the sole vegetable offered repeatedly.
• Choking hazard foods: Even in homemade preparations, avoid offering whole nuts, whole grapes, large chunks of raw vegetables, or anything hard and round that could block the airway.
• Unpasteurized dairy products: Always use pasteurized milk, cheese, and yogurt.

Frequently Asked Questions

How long does homemade baby food last in the refrigerator?

Homemade baby food should be used within 24 to 48 hours when stored in the refrigerator. Meat-based purees should be used within 24 hours. Always store in sealed, airtight containers and keep at 40F (4C) or below.

Can I use frozen fruits and vegetables to make baby food?

Absolutely. Frozen fruits and vegetables are flash-frozen at peak ripeness and often contain as many or more nutrients than fresh produce that has spent days in transit and on store shelves. They are also convenient and cost-effective. Just make sure there are no added sauces, salt, or sugar.

Do I need to peel fruits and vegetables for baby food?

For young babies (6 to 8 months), peeling is recommended for most fruits and vegetables, as skins can be difficult to puree smoothly and may be harder to digest. As your baby gets older and moves to chunkier textures, you can leave soft, thin skins on (such as on pears, peaches, and zucchini).

Can I add spices to homemade baby food?

Yes. Mild herbs and spices like cinnamon, nutmeg, cumin, basil, oregano, garlic, and ginger are safe and encouraged. Introducing a variety of flavors early may help prevent picky eating later. Avoid adding salt, sugar, and very spicy seasonings like hot peppers.

Is it cheaper to make homemade baby food?

Generally, yes. Homemade baby food can cost 50% to 80% less than store-bought options, especially if you buy produce in season, use frozen fruits and vegetables, and batch cook. A single butternut squash costing about $3 can produce 20 or more servings of baby food.

My baby does not like a food I made. Should I stop offering it?

No. Research shows that babies may need 10 to 15 exposures to a new food before accepting it. Continue offering the food in small amounts without pressure. You can also try mixing a small amount of the rejected food into a food your baby already likes.

References

• American Academy of Pediatrics - Making Your Own Baby Food
• World Health Organization - Complementary Feeding
• Centers for Disease Control and Prevention - Foods and Drinks for 6 to 24 Month Olds
• Mayo Clinic - Solid Foods: How to Get Your Baby Started
• USDA FoodData Central
• Food and Drug Administration - Food Safety for Moms-to-Be
• Coulthard, H., et al. “Delayed Introduction of Lumpy Foods to Children During the Complementary Feeding Period Affects Child’s Food Acceptance and Feeding at 7 Years of Age.” Maternal & Child Nutrition, 2009.

Written by

Hannah Lewis

Certified Lactation Consultant & Baby Nutrition Writer

Hannah is a certified lactation consultant (IBCLC) and baby nutrition writer with a background in public health. She helps new parents navigate breastfeeding challenges and infant feeding transitions with practical, research-backed advice.