The difficult thing for me was figuring out the best way to organize all the purees in the freezer. I had been lining tea cups with quart sized bags and then dumping 1/2 cup puree in each. I then sealed and marked each bag, laying it flat in the freezer so they could stack easily. Sounds reasonable, right?
I had an "AHA!" moment the other day. Why not use ice cube trays? Two of my "ice" cubes equals 1/4 cup. Perfect. Now I can adjust the amounts of puree easier!
So I just smear a veggie in the tray, stack and freeze. Once frozen, I place them in freezer safe containers and mark them. See?