Vegetables:
|
Age |
Fruit |
Fresh Quantity |
Preparation |
Cooking Time Stove / Microwave |
||
|
About 6 Months |
Green Peas |
1½ pounds |
Shell peas and discard pods |
8-10 min. /6-8 min. |
||
|
Sweet Potatoes |
2-3 large |
Peel |
12-15 min. / 8-10 min. |
|||
|
6-8 Months |
Yellow Squash |
6-8 medium |
Peel |
10-12 min. /8-10 min. |
||
|
Zucchini |
6-8 medium |
Peel |
10-12 min. /8-10 min. |
|||
|
8-10 Months |
Asparagus |
1½ pounds |
Snap off tough ends and peel stalks |
8-10 min. / 6-8 min. |
||
|
Broccoli |
1½ pounds |
Cut off bottoms |
10-12 min. /8-10 min. |
|||
|
Carrots |
1½ pounds |
Cut off both ends and peel |
5 min. / 3 min. |
|||
|
Cauliflower |
1 medium head |
Remove all leaves and core |
10-12 min. / 8-10 min. |
|||
|
Green Beans |
1½ pounds |
Remove both ends |
10-12 min. / 8-10 min. |
|||
|
Snow Peas |
1½ pounds |
Remove both ends |
8-10 min. / 6-8 min. |
|||
|
Sugar Snap Peas |
1½ pounds |
Remove both ends |
8-10 min. / 6-8 min. |
|||
|
Spinach |
2 pounds |
Remove tough stems |
8-10 min. / 6-8 min. |
|||
|
10-12 Months |
Corn |
8 ears |
Remove husk, wash, cut kernels off cob, discard cob |
8-10 min. / 6-8 min. |
||
|
|
||||||
|
Age |
Fruit |
Fresh Quantity |
Preparation |
Cooking Time Stove / Microwave |
||
|
|
Eggplant |
2-3 medium or 1 large |
Peel |
10-12 min. / 8-10 min. |
||
Vegetables:
Quantity
Fresh Vegetables: Follow the quantity information provided in the table.
Frozen Vegetables: 20-25 ounces
Canned Vegetables: 20-25 ounces
1. Prep
Fresh Vegetables: Wash the vegetables and follow the preparation instructions in the table for the vegetable that you are cooking. Cut the vegetables into 1-inch chunks or slices.
Frozen Vegetables: Open the package and proceed to the next step.
Canned Vegetables: Open the cans and pour the vegetables into a colander or strainer. Rinse under cold water for one minute and skip to the puree step.
2. Cook
Stove Method: Pour 1½ cups of water in a large saucepan. Put a steamer basket in the saucepan. Place the vegetable pieces in the steamer basket. Cover the saucepan and place it on a stove burner. Set the burner temperature to HIGH and bring the water to a boil. Reduce heat to low and simmer for the suggested cooking time in the table. Don’t let the water boil away. Check the water level during cooking and add more water if needed. Let stand for 5 minutes. The vegetable is done if a fork slides easily into it or it can be mashed easily. Place the vegetables and 4 Tablespoons of cooking juice into a blender or food processor.
Microwave Method: Place the vegetables in a microwave-safe dish with 2 Tablespoons of water. Cover with a lid. Cook on HIGH for the suggested cooking time in the table. Let stand for 5 minutes. The vegetables are done if a fork slides easily into them or they can be mashed easily. Place the vegetables, cooking juice, and 2 Tablespoons of water into a blender or food processor.
3. Puree
Puree in the blender or food processor to a smooth texture. You may need to add ¼ to ½ cup of additional water to get a smooth texture. At least once during the puree process, stop the appliance and scrape down the sides of the bowl with a spatula.
4. Freeze
Pour the pureed vegetables into ice cube trays and cover them. Put them in the freezer for 8 to 10 hours or overnight.
5. Pop and Store:
Write the type of vegetable and the date on a freezer storage bag. Remove the baby food trays from the freezer and quickly run hot water over the back of the tray. Twist the tray to pop the vegetable cubes out and into the freezer storage bag. Place the storage bag in the freezer.
Makes: About 24 one-ounce servings