Purees

Purees are the staple for making Infant food.

To Make Purees I take the various cooked Veggies and Puree them.

Vegetables

Sweet Potato - Poke holes and Bake at 350 for about 45 minute. Remove Flesh from Skin and Puree or mash with a fork.
Winter Squash (Butternut, Acorn, Pumpkin) - Cut in half or pieces. Dust with cinnnamon and bake in a dish with little water. Bake at 350 for about an hour (depends on the size) When soft remove flesh and Puree or mash with a fork.
Carrots - Microwave in a bowl with a small amount of water until soft and Puree
Greenbeans - Steam or microwave with a little water until soft. Puree.
Sweet Peas - Steam or microwave until warm Puree then strain skins in a fine strainer

Meats

Chicken, Turkey, and Pork - Poach by putting a little water in a dish and Chicken or Pork in dish. Bake in oven at 350 until fully cooked through. When finished puree. If too Dry add a little water or Fruit juice (Apple works well with Chicken).

Beef - Using ground beef cook until it is fully cooked and Puree.

Fruits

Apples - Peel and core apples and place in a dish. Add one inch of water and dust with cinnamon. Bake at 350 until apples are soft. Be sure to add water if needed and turn apples so they do not dry out. Reserve liquid to flavor meats or add to rice cereal. Puree apples and add liquid if youwant a thinner consistancy.

Peaches and Pears - Cut in half and remove pits or seeds. Bake at 350 for about 30 minutes in a dish with water. Allow to cool and skins will peel right off. Puree and reserve water to flavor meats or to add to rice cereal.

Bananas - No need to cook. Peel and Puree