When introducing a variety of foods to a baby, it's common for them not to finish their baby food. Instead of throwing away the leftover food, parents can freeze it, as long as it hasn’t been touched by the baby’s mouth. According to Margot Vire, a dietitian, freezing doesn’t kill the bacteria from the baby’s saliva that might have been introduced by a spoon, but it stops the bacteria from multiplying while the food is frozen. These microorganisms can become active again when the food is thawed. It is important to check the label and the manufacturer’s instructions, as some baby food jars are not suitable for freezing. To reduce leftovers, it is best to take the required amount of baby food in a clean container before the meal and store the rest separately. However, if the baby has eaten directly from the jar, the remaining food should not be frozen for a later meal. The same rule applies to a baby food jar that has already been reheated: it is better not to cool it down and then freeze it for a future meal. Homemade baby food typically freezes well. For better organization, let the food cool quickly after cooking, divide it into small portions based on the baby’s appetite, use clean containers designed for freezing, and label the container with the preparation date and content. Place the portions in the freezer quickly. Using small containers, like ice cube trays, is especially helpful, as they allow only the needed amount to be thawed and help prevent waste. Thawing baby food should be done properly. A portion can be thawed in the refrigerator and then reheated just before the meal. Thawing should not be done at room temperature. Once reheated, the food should not be stored for too long; it is best to prepare only the amount the baby will eat in one sitting. Refreezing thawed baby food is not recommended, especially for infants. If a thawed portion is too large, it should not be refrozen. To avoid this, it is best to always prepare individual portions that match the baby’s usual intake.