When my son was an infant, I enjoyed making baby food purees for him. Here are a few tips from my experience.
I’m not sure if it was because I love to cook, wanted to give him more variety than the store brands carried, or wanted to feel more like a provider of food for him, since my partner had done the breastfeeding.
Regardless, it was a fun exploration of gadgetry in my kitchen. Depending on the food (and changing as my son grew and could eat lumps), I would use any or all of: a full-size blender, an immersion blender, a mini food processor, a fork (for bananas), a strainer, or a chinois (a conical, fine-mesh strainer). In retrospect, I should have been more scientific about it, and noted what I used when. If you’re trying this yourself, I would say that the full-size blender is probably the best all-around tool. Sometimes you need to add a little water for the right consistency, and if your child is very young (just post rice cereal), put the mash through a strainer, too (especially for something like peas, which have skins).
Once the puree was done, I would put it into ice-cube trays and freeze it, then store the frozen cubes in baggies. Two or three could be thawed at a moment’s notice (and then checked carefully for temperature).
I wasn’t fanatical about it, and would keep several jars of store-bought food on hand. If I planned right, though, I could puree some part of whatever I was making for my partner and I, and not have to go through too much extra effort. Give it a try, especially with the nice seasonal vegetables available now.