Happy New Year, and congrats on making it through another holiday season! If your family is like mine, the kids are burned out on Grammy’s fudge, and your bank account is counting down the days until that tax return hits. Last year, I found one simple way to stretch our grocery budget — by making homemade baby food and applesauce pouches for my kids.

And guess what? It’s been a huge hit! (Mom hack: We call it “applesauce” because my five-year-old refuses to eat anything labeled “baby food.”) You know those store-bought fruit and veggie puree pouches that cost a small fortune? You can make them at home for a fraction of the price — and your kids will never know the difference.

Before You Start: Check With Your Pediatrician

It’s generally safe to start introducing foods to babies around six months old, while breast milk or formula remains the primary source of nutrition until age one. Every baby is different, so make sure to talk with your pediatrician about how to safely introduce new foods and textures.

Step 1: Buy Reusable Pouches

When I first started making purees, I froze them in ice cube trays. That worked great until my firstborn became obsessed with store-bought pouches — and I became obsessed with how much they cost. Enter reusable pouches!

You can find freezer-safe, dishwasher-safe pouches online that hold at least five ounces. Many use the same lids as popular commercial brands (like the ones from Chick-fil-A kids’ meals), so you can reuse those too.

Reusable pouches are a total game changer: eco-friendly, budget-friendly, and perfect for meal prep.

Step 2: Get the Right Tools

The secret to smooth, delicious homemade baby food? Having the right tools.

Blender: A countertop or immersion blender is essential. Fancy isn’t necessary — but variable speeds help.
Cooking method: I swear by my Instant Pot, but you can also bake, roast, or steam fruits and veggies. Avoid boiling or microwaving to preserve nutrients.
Bonus hack: Use a breast pump flange (the funnel piece) to pour puree neatly into pouches. It fits perfectly — and saves cleanup time!

Step 3: Start with a Base

I rotate through a few staple recipes depending on what’s on hand. My go-to base includes three ingredients:

A hearty veggie – sweet potatoes, pumpkin, or winter squash
A hearty fruit – apples or pears
A tender add-in – spinach, peaches, zucchini, or bananas

Some of our favorite combos:

Pumpkin + Apple + Pea
Carrot + Apple + Spinach
Sweet Potato + Apple + Zucchini

Once you master the base, you can experiment! Add a fourth ingredient like yogurt, oatmeal, or beans for extra texture and nutrition.

Step 4: Shop Smart

I’ve done the math, and I can make my pouches for under 40 cents each by shopping smart. Here’s how:

Stock up on organic produce during sales.
Check freezer and clearance sections for deals.
Buy canned or frozen fruits and veggies with no salt, sugar, or preservatives.

Pantry staples I always keep stocked:

Organic canned pumpkin
Sweet potatoes
Bananas (frozen work great)
Spinach, carrots, apples, pears
Butternut or acorn squash
Organic rice or multigrain baby cereal

Step 5: Learn from the Pros

When you run out of inspiration, “borrow” ideas from commercial baby food brands. Don’t take the products — just the recipes! Check the labels for new flavor combos like apple-carrot-ginger or pear-spinach-pea, then recreate them at home.

Step 6: Use Your Freezer

Freezing keeps your homemade baby food fresh without added preservatives. Purees stay good for about one month in the freezer and several days in the fridge. I like to prep large batches and thaw pouches overnight as needed.

Skip the fridge for long-term storage — your food is additive-free, which means it won’t last as long as store-bought options (and that’s a good thing!).

Starter Recipe: Sweet Potato, Apple & Zucchini Puree

Ingredients:

2 organic sweet potatoes
2 organic apples (half-eaten leftovers work perfectly)
1 organic zucchini
½ cup organic multigrain baby cereal

Oven Method:

Preheat to 375°F.
Cut fruit and veggies in half, place face-down on parchment paper.
Bake until the sweet potatoes are soft. (Apples and zucchini will cook faster—no worries.)
Cool slightly, reserving cooking juices.

Instant Pot Method:

Place ingredients on the steaming rack with 1 cup of water.
Close lid and set to 6 minutes on Steam.
Quick release the pressure.

Blend: Combine all ingredients with cooking liquid and blend until smooth. Adjust texture with water, breast milk, or baby cereal.

Store: Spoon into reusable pouches or baby food jars. Keep refrigerated for short-term use or frozen for later.

Cost: $2.73 for 45 ounces of food — that’s about 30 cents per pouch!

Final Thoughts

Homemade purees save money, reduce waste, and help your family eat healthier. Plus, your kids will love the flavors you create — and you’ll love the bragging rights.

So grab your Instant Pot, stock up on produce, and get ready to impress your friends and stretch that grocery budget. Who knows? You might even earn yourself a little extra Target money no one has to know about.

Keep momming, and keep those pouches coming!

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By Guest Blogger Abbie Polos