Home-canned Baby Food
Better late than never.
The best time of year to make baby food is late summer or early fall. Peaches, followed by apples and pears, reach their peak at this time, and these flavours are always well received. If you are new to canning, then making baby food is a good way to learn the basics. There are a few essential tools you will need:
- Small boiling water canner. The canner comes with a lid and a wire basket inside to hold the jars. Ask around; chances are, someone in your circle of family or friends already has one and will gladly lend it for a day or two (even at that time of year.)
- A jar lifter. Not an essential tool, but almost. My mother has been canning for most of her life and never used one. I, however, prefer it. If you are borrowing a canner, you may be able to borrow this too.
- Canning jars. Available by the dozen in various sizes, but the best for baby food is the 125 ml size. This is a one-time purchase; the jars will last forever if stored carefully. (Keep the boxes.)
- Snap lids (or “sealers”). Snap lids are available by the dozen, either separately, or with screw bands or rings. They are available in ’standard’ or ‘wide mouth’ sizes. For 125 ml jars, you will need the standard size. While the screw bands can be used from one year to the next, the snap lids can only be used once; they will not seal a second time.
- Other. Other tools designed specifically for canning, such as a funnel, magnetic wand for fishing the snap lids out of the hot water, a soft spatula for removing air bubbles, etc, but these are not essential. Other than this, you will need no other tools outside of what you would find in an average kitchen.
It can be helpful to pick up a book on canning basics, which outlines the procedures for various types of recipes, and there is also a wealth of information on the web; but you will have the most fun and get the most done, by learning from veteran canners. Ask for help. Most canners enjoy doing it and are happy to assist. My own elementary canning years were spent in my mother’s kitchen with three other women, each performing a specific role, part of a bigger machine. The results were always impressive.
Fruit Puree
NOTE: One average size apple, peach or pear will yield approximately 1/2 cup of puree. I would typically buy a dozen of each fruit and get a dozen 125 ml jars of each kind of puree. Also, this may be the one time in your life when you can afford to buy organic, so please do it; you will be providing baby with the best start in life.
- Place clean jars on a rack in a boiling water canner. (A canner holds seven jars.) Cover with water and heat to a simmer. Turn off heat and keep jars hot until ready to use. Heat snap lids and rings in hot water. Keep hot until ready to use.
- Select appropriate fruit such as apples, peaches, pears, or plums. These fruits can be safely preserved using a boiling water canner, and they are also typically non-allergenic for babies. Stem, wash, peel, core and remove pits, if necessary. Coarsely chop fruit and add to saucepan. There is no need to measure, because you are not adding any other ingredients.
- Heat fruit over medium-low heat, stirring frequently. There should be no need to add water; if heated slowly, the fruit will release enough of its own juice to prevent sticking to the bottom of the pot. Cook until fruit is soft.
- Puree fruit (in batches) in food processor, or press through a sieve or food mill. Return fruit puree to saucepan and slowly bring to boil. DO NOT ADD SUGAR.
- Once a boil is reached, ladle into sterilized jars to within 1/2 inch of top rim (headspace). Using a small spatula or other non-metallic utensil, remove air bubbles by sliding spatula down the inside of the jar, all the way around. Adjust head space, if necessary. Wipe jar rims to remove any stickiness.
- Apply softened snap lids and rings until just fingertip tight and return jars to canner. Cover, and bring water back to a boil. Boil (or ‘process’) for 15 minutes.
- At the end of the processing time, turn off heat and remove lid. Allow water to settle, then remove jars without tilting. Cool undisturbed for 24 hours.
- Check jar lids for proper seal. Lids should be slightly concave. Do not retighten rings or you may disturb the seal. Some people remove them completely. Wipe jars, label them, and store in a cool, dark place.
Once the food is processed, it should keep on the shelf for 1 year. Always check the jars for a perfect seal before opening; if there is any “give” to the snap lid, or the food has changed colour at all, discard it. Upon opening, taste it; if the food smells or tastes off, discard it.
Congratulations. You have just made, with your own two hands, the most clean and pure baby food you will find in any glass jar on any shelf. Baby will thank you.
