How to Puree Vegetables

Jarred baby foods are certainly convenient, but it doesn't take much effort to make your own. You don't even need fancy or expensive equipment. Set aside a couple hours and make large batches of pureed vegetables for your baby at one time. Avoid making vegetables that contain naturally occurring nitrates in high quantities, advises the University of Maine. This includes veggies such as broccoli, spinach and carrots. While you can use canned or frozen vegetables, fresh is best.

Things You'll Need

  • Vegetable brush
  • Knife
  • Cutting board
  • Dish soap
  • Unscented bleach
  • Spray bottle
  • Paper towels
  • Vegetable peeler
  • Fork, potato masher, blender, food grinder or fine-mesh strainer
  • Ice cube tray or cookie sheet
  • Foil or plastic wrap
  • Plastic freezer bag or container

Instructions

    • 1

      Clean the counter top, knife, vegetable peeler and cutting board with soapy water and rinse. Mix 1 teaspoon of unscented bleach with 1 quart of water in a spray bottle. Spray these items until they are thoroughly wet. Pat them dry with paper towels three or four minutes later.

    • 2

      Wash fresh vegetables under running water and scrub them with your hands or a clean vegetable brush. Cut off bruised, damaged and rotten parts. Cut off the ends of vegetables and peel, if necessary. Cut the vegetables into 1/2- to 1-inch pieces. Alternatively, if you use frozen or canned vegetables, ensure they do not contain added ingredients, such as salt or fat.

    • 3

      Steam, microwave or boil uncooked vegetables until they are soft. This takes approximately five to 15 minutes, depending on the vegetable, cooking process and the size of the pieces. Do not add salt, sugar, butter or any other seasoning. When microwaving or boiling vegetables, use just enough water to cover them. Then save the water after straining to use as necessary in the pureeing process.

    • 4

      Smash the vegetables with a fork or potato masher until they are soft with no lumps. Alternatively, use a blender or food grinder. You can also push the vegetables through a fine-mesh strainer. Run the food between your fingers to check for lumps. Add water from cooking the vegetables to get the right consistency, if necessary. You can also use formula, water or breast milk to thin the vegetables to achieve the right consistency for your baby's stage of development.

    • 5

      Refrigerate the pureed vegetables in shallow containers for use within two days. Otherwise, freeze them in clean ice cube trays or drop 1 or 2 tablespoons at a time on a cookie sheet. Cover the vegetables with foil or plastic wrap and freeze. Store the frozen pieces in plastic freezer-safe baggies or containers in the freezer for up to one month, says Clemson University Cooperative Extension.

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