When these vegetables are boiled, nitrates leak out into the cooking water. When babies eat a high amount of nitrates, it can make the baby very sick (Ministry of Health, 1985).
For babies who are less than 6 months old, do not add the cooking water from the nitrate vegetables when you are making baby food.
When you make baby food, use breastmilk, formula, or boiled water that has been cooled to mix with the puree.
Do not give nitrate vegetables to infants who have diarrhea often.
II. GENERAL BABY FOOD TEXTURE GUIDE
Recipes adapted from "Making Your Own Baby Food", Metro Foodshare,Toronto.
AGE (MONTHS)/FOOD/TEXTURE
0 - 4/Breast Milk Infant Formula/Liquid
4 - 6/Add Baby cereal (iron fortified)/Strained (thick- soup-like)
6 - 8/Add Cooked Vegetables,Cooked or Soft Fruits/Strained or mashed Strained or mashed
8 - 10/Add Meat and Alternatives (hard-cooked egg yolk- soft tofu- well-cooked beans- plain yogurt - minimum 3.8% M.F. cheese), Dry Toast (use in place of a teething biscuit)/Mashed or finely minced
10 - 12/Most variety of foods can be eaten by baby at this age/Finely chopped small pieces for baby to feed self
III. STORE-BOUGHT BABY FOODS
Ingredients that may be found in baby foods include:
sugar (in some fruits and desserts for flavour)
starch (for thickness)
water
citric acid or lemon juice (to stop food from turning brown)
Points to Remember about Baby Food in Jars:
Read the labels to avoid unnecessary ingredients like starch, citric acid and sugar.
Plain food will help your baby learn about flavours.
Fresh and frozen unsweetened fruit juices, unsweetened applesauce or yogurt with no added sugar that you buy for the rest of the family are fine for your baby. For Juice - (Be sure to dilute the juices and wait until baby is drinking from a cup!)
Meat dinners, desserts and creamed vegetables are not wise choices. You get less nutrition for your dollar.
The first ingredient listed on the label is present in the largest amount. For example, if ingredients for "beef stew" are listed as: potatoes, carrots, beef, wheat flour, etc., it means that there are more potatoes and carrots in the meal than beef. Serve it as a vegetable rather than as a meat.
Make sure the safety seal on the jar of baby food has not been broken. When you open a jar of baby food, listen for a "popping" sound. If it does not make this sound, throw the baby food out. Germs or bacteria may be in the food.
Opened jars of commercial baby food can be kept covered, in the refrigerator for up to 3 days.
Do not feed the baby directly from the jar unless the whole amount will be eaten at the meal. The spoon will carry germs and saliva back into the baby food jar, which can cause germs to grow.
IV. BABY FOOD RECIPES
Recipes adapted from "Making Your Own Baby Food", Metro Foodshare, Toronto.
VEGETABLES
Ingredients
Fresh or frozen vegetables
Water
Method
Wash, peel and slice fresh vegetables or use frozen vegetables.
Stovetop Method: Place vegetables into a steamer or a small amount of boiling water and simmer just until tender.
Microwave method: Place vegetables in a microwave-safebowl with a small amount of tap water and heat at a high setting until vegetables are tender.
Remove from heat and drain vegetables. Puree vegetables with a small amount of cooking liquid. You can also use breastmilk, formula, or boiled water that has been cooled.
*Caution - if they are "nitrate containing" vegetables, do not use the cooking water. **
Remember*
Fresh or frozen vegetables are the best choices. Canned vegetables may be high in salt and often become too runny when blended.
FRUIT
Ingredients
Fresh Fruit
Water
Method:
Wash, peel and slice the fruit. Remove any seeds or hard parts.
Combine sliced fruit and a small amount of water in a saucepan.
Stovetop Method: Bring to a boil, then reduce the heat to a simmer and continue cooking for 15-20 minutes or until tender. Microwave method: Place sliced fruit and a small amount of tap water in a microwave safe bowl and heat at a medium setting until fruit is tender.
Drain cooked fruit, reserving the cooking liquid.
Mash or blend fruit, using a small amount of cooking liquid if needed. You can also use breastmilk, formula, or boiled water that has been cooled.
Remember*
Fruits for babies should be fresh, unsweetened, frozen or canned in their own juice or water.
Canned fruit in syrup has a lot of sugar, so these fruits are not a good choice. Bananas do not need to be cooked. A ripe banana will mash very easily.
Canned fruits do not require cooking. You can puree or mash them easily. WATCH FOR SUGAR CONTENT.
BEEF, FISH, AND POULTRY
You can save a lot of money by making your own meat. Limit the sauces, spices and fat that you may be using on meat for the rest of your family.
Remember*
Cut away fat and remove any skin or bones. Over-cooking will make the meat tough and hard to puree. Make sure the meat and chicken are no longer pink inside. For a smooth texture, mix meat with a small serving of rice cereal and breastmilk or formula.
BEEF
Ingredients:
500 g (1 lb) of boneless lean meat cut into 2.5 cm (1 inch) cubes
500 ml (2 cups) water
Method:
Stovetop Method: Place meat and water into a saucepan and bring to a boil. Reduce heat and simmer for about 45 minutes or until meat is tender.
Microwave method: Place meat and water in a microwave safe bowl and heat at a high setting until meat is tender.
Remove from the heat and cool slightly.
Blend or puree the meat with some of the stock.
Freeze as directed.
FISH
Ingredients:
250 g (1/2 lb) of fish fillets with bones taken out
(sole, cod, ocean perch, haddock)
125 ml (4 oz) whole milk
Method:
Stovetop Method: Pour milk in a large frying pan or saucer and gently heat milk. Do not boil!
Add fish fillets to the milk. Cover with a lid or aluminum foil and simmer over low heat for 5-10 minutes or until the fish flakes easily with a fork.
Microwave method: Place fish fillets and milk in a microwave-safe bowl and set at a medium setting until fish flakes easily with a fork.
Remove from heat and cool slightly.
Blend or puree the fish with some of the milk used in cooking.
POULTRY (Chicken, Turkey)
Ingredients:
1 1.5 kg (2 lb) chicken or turkey pieces
750 ml (3 cups) of water
Method:
Stovetop Method: Place chicken/turkey and water in a pot. Bring to a boil then reduce heat and simmer for 45 minutes to 1 hour or until the chicken is cooked and the meat separates easily from the bones.
Microwave method: Place chicken and tap water in a microwave-safe bowl and heat at a high setting until meat separates easily from the bones.
Remove from heat and cool slightly.
Take skin and fat off the meat. Remove meat from the bones and then cut the meat into small pieces.
Puree the chicken meat with some of the stock.
MEAT ALTERNATIVES - Legumes (chick peas, navy beans, split peas)
Ingredients:
250 ml (1 cup) dried legumes, lentils, or beans
750 ml (3 cups) water
Method:
Add 1 cup of dried legumes to 3 cups of water. Slowly bring to a boil and boil gently for 2 minutes.
Remove from heat and let stand for 1 hour.
Drain and add 5 cups of fresh water to the legumes. Bring to a boil. Reduce heat and simmer for 40 to 60 minutes.
Remove from heat and process to desired consistency by adding 200 ml (3/4 cup) liquid (breastmilk, formula or water) to the cooked legumes.
Remember*
Legumes are a less expensive alternative to meat. They are packed with protein, iron, and other important nutrients. Red lentils do not need to be soaked. They can be boiled in enough water to cover the legumes in the pot until they are soft - time varies, but about 20 minutes. Canned beans and legumes are already cooked and do not need to be re-boiled. They can be mashed and mixed with enough water to achieve desired consistency.
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