Joy Agcongay, UC Master Food Preserver Online Program Volunteer
Why Salt and Sugar Matter in Preserved Foods
When we talk about salt and sugar in general cooking, we often think of them as tools to enhance flavor. In food preservation, however, salt and sugar often play a different role. They help control microbial growth by reducing the amount of available moisture in foods. This is why they are key ingredients in many shelf-stable products such as jams, jellies, and pickled vegetables.
Historically, salt- and sugar-based preservation methods were developed to support long-term food storage for households and communities, and not designed to address the dietary needs of babies and toddlers, who were typically fed breast milk and foods prepared for near-term use.
Because salt and sugar play a key role in creating shelf-stable conditions, changes to their use directly affect how foods can be safely preserved.
Why Baby and Toddler Foods Are Different
Research-based nutrition recommendations for young children, particularly those under the age of two, emphasize limiting sodium (i.e., salt) and avoiding added sugars and sweeteners, including honey. Current guidance from the UC Nutrition Policy Institute reflects these recommendations for infant and toddler feeding.
When salt and sugars are reduced or omitted, foods no longer have the same conditions that support long-term, shelf-stable preservation. This difference directly affects how baby and toddler foods can be safely stored and preserved at home.
How Texture and Moisture Affect Storage
Many foods made for babies and toddlers are soft in texture—puréed, mashed (Image 1), or finely chopped. These textures share characteristics that affect storage and preservation.
Foods for small children are:
- often higher in moisture
- more uniform
- dense in texture, and
- prepared without added salt or sugar
These characteristics influence which preservation approaches are appropriate and help explain why guidance for baby and toddler foods differs from that for many other home-preserved foods.
Image 1. Mashed butternut squash and rice baby food (Used with permission, Paige Weisskirch).
Why Commercial and Homemade Baby Foods Differ
These differences often raise questions when caregivers compare homemade baby foods to products found on grocery store shelves. Commercial baby foods are often shelf stable because they are processed and packaged using specialized equipment and tightly controlled conditions that are not available in-home kitchens. Because of these differences, research-based home food preservation guidelines follow different rules. Most homemade baby and toddler foods—again, typically prepared with limited salt, no added sugars or sweeteners, and soft textures—are not suitable for shelf-stable preservation at home.
For home-prepared baby and toddler foods, the safest approach is careful preparation followed by long-term storage in the freezer, while following current nutritional guidance for salt and sugar.
With the right preparation and storage choices, homemade baby and toddler foods can be both safe and practical at home.