Monday, August 1, 2011

Baby Food Making

Tis the summer vegetable season to be making baby foods.  Perfect timing with Baby E starting solids over the past month.  His favorites so far, well it seems to be everything.  So this week we're busy making mush out of organic carrots from the store, thank you Chinook Book Seattle for the free 10lb bag, and Dinosaur Kale from our vegetable patch.  The best trick has been to keep all of the produce separate and to mix and match in the dining bowl at meal time, 3-4 meals a day.  We have also started adding in a little HappyBellies cereal to the mix, especially at bed time.  I'm feeling like Diane Keaton in Baby Boom, when she makes jars and jars of Applesauce, finally launching her own business.  I don't know that I'll go that far yet, but it is satisfying, especially being unemployed now.

The basics for steamed carrots:

1. Peel a large pile of carrots. We give the  peels to the worms in our worm bin.  mmmm.
2. Chop into 1-3" chunks and steam.


3. Add to food processor in batches.  I like to recycle the water from steaming, this helps to get the thinner consistency and will provide liquid to Baby E in addition to the breast milk that I'll mix in at meal time.

 


4. Scoop out the mush and add to straight edged Ball canning jars.  The straight ones help prevent cracking by providing room for expansion of the food without pressing on the lip at the top.  Leave space, at least an inch, at the top of the jar then add the lid and ring. Label and freeze.



Note, if you haven't used your jars since last season or were gifted jars, you may find that the tops of them have rust stains on them.  Try one of these tips to remove the rust.  If you are really not comfortable with the jar, there are many uses for old mason jars.

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