Baby Food Storage: Portioning, Freezing and Reheating Safely

Freeze purées in ice-cube trays or small silicone moulds, then move the frozen cubes into a labelled bag. One cube is roughly a starting portion, and you can defrost two or three as appetite grows.

Label with the food and the date. Frozen purées are best used within a month or two — they stay safe longer but the texture and taste drift.

Let cooked food cool at room temperature for no more than an hour or so, then refrigerate or freeze. Spreading it thin in a shallow container cools it far faster than leaving it in the pot.

In a hot kitchen, err on the shorter side.

Reheat until piping hot all the way through, then let it cool to a safe eating temperature. Stir well — microwaves in particular leave hot spots that can burn a baby's mouth. Always test on the inside of your wrist.

Do not reheat the same portion a second time. Serve what you need and discard what is left in the bowl.

Once a spoon has been in your baby's mouth and back into the bowl, that food is no longer keepable. Saliva starts breaking it down. Serve small amounts into a separate bowl and top up, rather than feeding straight from the storage container.

Home-made purée keeps about 24 hours in the fridge. Opened shop-bought pouches and jars follow the label, usually 24–48 hours refrigerated. Cooked meat and fish are the least forgiving — use them the same day.