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with this important knowledge, be sure to incorporate the remaining liquid in your purées, should you decide to use this cooking method.
It’s All about Consistency
    There are three types of baby purée consistencies—smooth, semismooth, and chunky.
    A smooth purée is appropriate for babies just starting to eat solids, at around six months of age. Smooth purées are free of bumps, lumps, and fibrous materials. It is similar to the consistency of plain yogurt or commercial stage 1 baby food. Your blender will achieve this purée with water or other liquids added. The purée will eventually resemble a whirlpool while being processed, which is a good indicator of a smooth texture. Starchy foods such as potatoes may require lots of added water, while some foods that naturally retain water, like pears, may not need any additional liquid. Therefore, turn on the purée function first and then gradually add liquid in small quantities at a time to achieve a smooth texture.
    The semismooth consistency is smooth like yogurt but has small chunks of food here and there to help babies around eight months old learn to chew. These tiny chunks of soft food can be things like rice, pasta, and diced cooked vegetables. The semismooth consistency is comparable to commercial stage 2 baby food. A good way to achieve a semismooth consistency is to add minced pieces of cooked, soft foods to a smooth purée.
    The final consistency is chunky. You can achieve a chunky consistency with less puréeing, or you can also purée to a smooth consistency and then add diced chunks of fruit, vegetables, or pasta back in. A chunky consistency is comparable to commercial stage 3 baby food.
    Purchasing these three stages of commercial organic baby food will give you some idea of what the purées are like at each stage. Don’t be afraid to take a taste. After all, it will be a great reminder of why you are making baby food in the first place!
Achieving the Perfect Purée Consistency
    With your first few attempts of making purées, it is possible to make simple mistakes like adding too much liquid or not adding enough. If this happens to you, don’t start over. It is not necessary to throw out the food because it is not the right consistency. Instead, try making these few minor adjustments to get the consistency just right.
    â€¢Â Â Thinning: If your purée is too thick, try thinning it out by adding cool boiled water or by using any leftover liquid from steaming or boiling. You may also use fresh breast milk or formula for an added nutritional boost. However, if you plan on freezing the purée, don’t add formula or breast milk.
    â€¢Â Â Thickening: To thicken purées that are too thin, you can add more cooked food if you have more, or add infant cereal such as rice or oatmeal. However, there are other foods that can be used as thickeners such as mashed potatoes, yogurt, wheat germ, or cottage cheese. Make sure that whatever you add has already been introduced to your baby and that you do not freeze these ingredients with the purée. Use these ingredients as thickeners when you are ready to feed your baby.
    It is also important to check the purée to make sure there are no unprocessed chunks. Some foods are naturally lumpy or grainy, but as long as there are no actual chunks or fibrous material, it should be safe to proceed with feeding.
Perfecto! Purées Step by Step
    With a little planning, your time shopping and in the kitchen can go to great use, and you’ll be whipping up batches of nutritious organic purées with ease! Follow these five simple steps for purée success.
Step 1: Schedule Time
    The best thought-out plan will result in a hassle- and stress-free chef…you! Therefore, set the time aside for grocery shopping
and
making purées for your baby each week, month, or whatever interval you choose. Don’t schedule these tasks on days when you have other things to do or