How to bake apples for baby
Choose apples with a sweet, mild flavor, such as Red Delicious and Gala apples; avoid tart varieties such as Granny Smith. One medium apple yields about five ounces of puree.
Wash the apple with a mixture of three parts water and one part white vinegar to remove bacteria. If you do not have a vegetable peeler, use a sharp paring knife. Then cut apples and remove the core. Cut the apples into chunks.
Cook apple chunks until tender. Check apples after 10 minutes - it's important to minimize cooking time to help preserve vitamins and minerals. When apples are tender, drain and rinse with cold water for three minutes to stop the cooking process.
Puree in a food processor or blender until smooth. Add water as needed to reach desired consistency.
For chunkier applesauce, which is ideal for babies 10 months or older, mash the cooked apple with a potato masher instead of pureeing it.
Cool applesauce and refrigerate leftovers in BPA-free containers for up to 3 days. Freeze leftovers for up to 3 months. Thaw overnight in your refrigerator.