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Fruit Purees
Fruits, such as apricots, peaches, pears, prunes and plums, make excellent purees.
Wash fruit and remove pits, if necessary. Simmer firm fruits until soft; drain. Cool,
then strain. Sweeten and season to taste.
Vegetable Purees
Make vegetable purees, free of seeds, skin and tough fibers—just right for creamy
soups or baby food. Wash vegetables and cut into quarters or cubes. Simmer until
soft; drain. Cool slightly, then strain.
Dried Beans and Peas
Pureed cooked beans and peas can be used to make burritos, enchiladas, soups, side
dishes or bean dips. Cook dried beans and peas according to package directions until
soft. Drain, then strain. Season to taste with onion, garlic, salt and spices.
Potatoes and Corn
Make mashed potatoes quickly for large groups or families. No need to peel—just
cube and boil in salted water until tender. Drain, then strain. Stir in hot milk, butter
and seasonings to taste.
Pumpkin and Squash
Pumpkin and squash puree is just right for pies, breads and side dishes. Use the
Pumpkin Screen (available separately) to process pumpkin and squash. Wash
pumpkin or squash, remove seeds and cut into sections. Bake, steam or microwave
until soft. Cool slightly, then strain. Season to taste.
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