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Homecook or jar baby food?

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    adahc's Avatar
    adahc is offline Registered User
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    Homecook or jar baby food?

    Do you all give 'homecook' food to your 6-7 months old baby or a jar will do?

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    bekyboo44 is offline Registered User
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    It's up to you. When we were at home we use to make 'home cooked' food for our son; and if we were out sometimes I'd take the same food we'd made at home, or a jar. It's much easier to give baby a jar when you are out and about.

    But when we were at home I liked for him to have freshly cooked food.

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    Konradsmom is offline Registered User
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    mix of both really, but I also try and keep jars for going out....at home, bub's meals are usually cooked that same day. whatever is left over....his mom would finish it.... :)

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    aussie mum is offline Registered User
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    i made the mistake of never giving my son jar food. then when we went on holiday at 8 months of age he refused all jar food that i offered him. i now think its a good idea to get them used to it occasionally just in case it is your only option at some point.
    probably much less hassle than taking the home cooked stuff out with you anyway.

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    with both of my kids i used a mix of the two.

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    Canucker is offline Registered User
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    I agree with everyone else... mix of both for my 10 month old girl.

    When we cook at home, I usually make a little extra and toss it in the vita-mix (blender) for a few seconds and then into plastic bags and into the freeze for another meal down the road. My daughter loves chicken stir fry so I always triple the recipe (did tonight) and than put 1/2 cup servings into each bag and into the freezer.

    Good luck!

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    Just to be clear ( sorry I have no clue in baby food what so ever). You just cook baby food like adult food then put it in blender?
    What about restriction of salt and sugar?

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    Canucker is offline Registered User
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    Hi adahc,

    Sorry... yes... I cook the food just like it says on the recipe but DON'T add the salt or sugar. The stir fry has garlic, onion and peppers which I find give it enough of a zip that my husband does not even notice no extra salt was added. When I make lasagna, I use fresh garlic again instead of garlic salt (which the recipe calls for) and have never tasted the difference.

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