Good idea, Erika...I have tons and tons of questions about solid foods and it'd be really nice to have all the info in one spot :):)
Baked Peaches (from Chelle)
1. Halve the fruit, pit and place "open" side down in a pan filled with 1 inch of water. **here is where I added a little cinnamon
2. Bake at 400F until soft and tender and/or puckering of the skin appears.
3. Peel skin from fruit and remove pits if you did not do so prior to baking (you may also leave the skin on your baked peaches - the skin may simply melt into the fruit.)
4. Place fruit(s) into your choice of appliance for pureeing and begin pureeing. **Mine didn't need any reserved water for thinning out.
No Brown Apple sauce (from Amanda / Muddee)
2 - Mackintosh
1 - Red Delicious
3 - Apples (your favourite kind, bitter apples are not recommended till baby is older)
Pot of water
Bowl of lemon ice water. (I use a 1/4 of a lemon)
Put pot of water on stove at high heat. As water is getting to a boil cut apples in to quarters and remove seeds.
Boil apples for 10 - 15 minutes or until easily pierced with a fork.
Remove apples from pot with a slotted spoon and put them in bowl with lemon ice water for 5 minutes or until cold enough to handle. Peel skin off with hands, it should come off easily.
Toss flesh in a food processor or blender and blend until the consistency you would like. You can also strain this for a smoother consistency, for a lumpy sauce use a potato masher or fork.