Many experts do not recommend canning baby food at home

You can make baby food at home which is more nutritious, contains no chemical additives and is more economical than commercially prepared baby foods.

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  • TAG : When Should I Start Baby Food? - Seattle Mama Doc
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  • 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.

  • Many experts do not recommend canning baby food at home. Homemade canned foods may contain bacteria that often prove extremely harmful to babies 6 months of age or younger. If you do choose to can your baby food, however, start by selecting the right foods and preparing those foods in the most hygienic, nutritional way possible. Use a combination of canning and freezing to prevent most bacteria growth, or use pressure canning for a longer-lasting alternative.

The timing on starting baby food may seem confusing

If there are no food allergies in your family, you can start baby foods slowly at 4 months of age. If food allergies are prevalent in your family, I continue to suggest getting the advice of an allergist on board. As I understand it, most data show even in children with increased risk, earlier introduction tends to be more protective against development of allergies. The only “forbidden” food for babies before 1 year of age is honey (there’s a theoretic risk of botulism).