Making and Canning Healthy Baby Foods at Home



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Home Canning Baby Food: Making and Canning Healthy Baby Foods at Home

You can make home canned baby food which is  more nutritious, contains no chemical additives and is more economical than commercially prepared baby foods. You make it, so you know the source and contents!

But there are limitations. Home canning equipment, even home pressure canners cannot reach the temperatures and pressures of commercial equipment, so you  cannot safely can everything you see on the shelf of the baby foods ailse at the grocery store.

What baby foods should you NOT can?

Do not attempt to can:

  •  pureed vegetables,
  • red meats, or
  • poultry

because proper processing times for pureed forms of these foods have not been determined for home use. Instead, can and store these foods using standard processing procedures. Puree or blend them at serving time. Heat the blended foods to boiling, simmer for 10 minutes, cool, and serve. Store unused portions in the refrigerator and use within two days for best quality.

The following fruit purees should not be home canned: bananas; figs; Asian pears; tomatoes; cantaloupe and other melons; papaya; ripe mango or coconut. There are no safe recommendations for these fruits.

And do not attempt to can the following, under any circumstances:

  • dairy of any kind,
  • eggs,

So what baby foods may you safely can?

You may prepare any chunk-style or pureed fruit with or without sugar, using the procedures for preparing and processing found on this website. Pack in half-pint, preferably, or pint jars and use the processing times called for in each recipe.

Here are the recipes. Remember that you may can without adding sugar, salt, spices or other sweeteners. When a liquid is called for water or a fruit juice, like apple or grape is a safe choice.

Be sure to see this page for more detailed explanations of special precautions for making and serving baby foods.

See this page for recipes of baby foods you can make and store in the refridgerator or freezer.

 Purees / Sauces:

Whole or chunky fruits

Juices: canning fruit and vegetable juices

References:

  1. USDA
  2. University of Minnesota Extension
  3. National Center for Home Food Preservation
  4. University of North Dakota Extension
  5. University of Maine Cooperative Extension

 

Illustrated Canning, Freezing, Jam Instructions and Recipes

[ Easy Home Canning Directions] [FAQs – Answers to common questions and problems] [Recommended books about home canning, jam making, drying and preserving!] [Free canning publications to download and print]

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