If you don’t have time to prepare fresh meals, freezing is the best method to lock in nutrition.

This is a common practice in Western countries, says Josephine Koh, the director and founder of Petit Bowl, a meal solution provider for babies.

Rather than cook tiny amounts each time, parents make a bigger quantity and freeze the extra portions.

Homemade puree can be stored in the freezer for three to six months, depending on the ingredients.

Cool the food quickly by pouring them into small containers or ice cube trays. From experience, Josephine says these take only 15 to 20 minutes to cool in a well-ventilated room. Then freeze immediately to lock in the nutrition.

Don’t leave baby’s food outside at room temperature for more than two hours.

Before serving, just heat it up in a steamer or food warmer, Josephine says.

A version of this article first appeared in Young Parents. 

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