You can buy baby foods that offer new tastes and textures (at this age, your baby might enjoy trying foods with coarser textures that require a little more chewing). Or you can fork-mash, cut up, or grind whatever foods the rest of the family eats. To prevent choking, cook it a little longer, until it's very soft, and cut it into small pieces that your baby can handle safely.
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!
As growing seasons begin to come to a close and the home garden harvest is almost finished, many parents wonder what the process would be for canning homemade baby food. What, if any, advantages canning baby food would have over the “traditional” freezer/ice cube tray method of storing homemade baby food. Home canning of baby foods is not recommended.
Home Canned Foods Have a Higher Risk of Botulism – With infant botulism being a high risk, indeed botulism is a high risk with any home canned foods, I would not recommend canning any foods that you will serve to your baby. Botulism spores thrive in anaerobic conditions such as those found in home canned foods. Many people are not aware that certain bacteria and other harmful “contaminants” prefer low acidity and do not need air to thrive and grow; they grow best anaerobically. To avoid the risk of your baby contracting botulism, do not home can baby foods.