Storing Baby Food in the RefrigeratorWe recommend storing your prepared pureed baby foods in single servings to help ensure food safety and simplify mealtime for you.
Storing in the Refrigerator
Shelf life: Up to two days
Best storage method: Portion food into clean, empty glass baby food jars with lids or individual serving containers with lids.
Storing in Freezer: Option 1Shelf life: Up to three months
Storage method: Freeze baby food in ice-cube trays; once frozen, store in an airtight container, and label the container with the date and name of the food.
Storing in Freezer: Option 2Shelf life: Up to three months
Storage method: You can also freeze baby food as "splats" on a wax paper-lined cookie sheet; once frozen, store in an airtight container, and label the container with the date and name of the food. Or store large portions in small freezer-safe bags; once thawed, portion the food into servings, and refrigerate.
How to Thaw Frozen Baby Food Safely
Make sure you follow one of the methods below to ensure that baby’s food is kept safe when defrosting and reheating. You should serve the food to baby within 48 hours after it is defrosted. Discard any servings that are not used within that time.
- Defrost in the refrigerator: Place frozen puree cubes or “splats” into baby’s serving dish, cover, and place in the refrigerator overnight.
- Water bath: Place sealed frozen bags of purees in a warm water bath; replace the water as needed. Once defrosted, portion the food into individual bowls, cover, and refrigerate until serving.
- Defrost the food in the microwave: Place frozen puree cubes or “splats” into a microwave-safe dish, and cook using the DEFROST setting on the microwave. Stir and rotate the food often. Make sure the food is completely cool before serving.
Homemade Baby Food Storage
One of the keys to making the process less time-consuming is to prepare baby’s foods in bulk. As you learn what foods baby prefers, try doubling or tripling the recipes to store in the freezer. From Cooking Light First Foods by Carolyn Land Williams, M.Ed., R.D.