Monday, May 24, 2010

Jam Berry, Blam Berry, I'm Making Baby Berry...

I would start off writing a bit about my almost terrifying love for berries, but that is honestly a post of its own so I will just get straight to the blueberries at hand. And they aren't for me. They're for Gabriel.

Before I get to the good stuff, I just want to note that the blanket statement "Your baby cannot have berries" until the age of one is not totally true. While doctors recommend for babies not to consume strawberries, blackberries, and raspberries prior to age one, many studies show that blueberries and cranberries are low allergen foods that babies could consume prior to age one. Read more about this here and here. And always ask your doc if you have questions, concerns, or doubts about your baby's readiness for berries.

Remember, you can store baby food in the freezer for just over three months with no worries. That means that you can make and freeze your fresh, in season food for baby even before baby would be ready to consume it. Make it when it is best, and serve it when it is best for baby.

I've already explained your basic fruit/veggie puree for baby, but when you make a fruit or veggie with skins (such as green beans, peas, or blueberries), you have to take extra care to break down the food and extricate the skins from the puree. Otherwise, they can deceivingly sneak into your little one's mouth and lead to choking. So I figured I would make some blueberries and share the journey with you all.

Blueberries for my Blueberry

1. Get yourself blueberries. You need a bit to make an ice cube tray full of berries. They tend to liquify and cook down even before they get strained so about 24 oz. of frozen will get you your 16 oz. in the ice cube tray. I went with organic frozen because the organic fresh would have cost us more than I was willing to pay. These bags, I am almost sure, were less than $2 each.

2. Steam your berries with the standard baby food arrangement of water, steamer basket, food.

3. Steam until warm, tender, and juicy.Add Image

4. Then, blend! I always use an oven mitt and/or kitchen towel to cover the blender with my hand while I blend hot things because I had a not-so-fun experience making butternut squash soup a few years ago.

5. Once blended, pull out that strainer (fine metal) to get those skins out of there.

6. When you are done straining, you should have a sort of lumpy blueberry goo in your strainer.

7. Pour the non-goo into your ice cube tray, freeze, and package as you see fit! Get ready for baby to try.


1 comment:

  1. OOh! That looks tasty! I'm stopping by because I'm also a Scholastic finalist and I wanted to check out the other fab blogs. Good luck!