Before opening: Each jar is stamped with a “Use By” date, which reflects the time frame in which the food maintains peak freshness, nutrition, and safety. As long as the jar is unopened and stored in the refrigerator, it will remain safe to use until that date.

After opening: Once opened, we recommend using the contents within 24 hours to ensure the best quality and safety and keep the jar refrigerated. Do not leave opened jars at room temperature for extended periods, and never reuse food that has been directly fed from the jar.

Sooby baby food is made with simple, wholesome ingredients and contains no added gluten, lactose, or nuts. We do not use ingredients that contain these allergens in our recipes, and we take great care in our sourcing and preparation practices.

However, please note that while we do not intentionally include gluten, dairy, or nuts, our facility is not officially certified allergen-free (we are currently working on our certification). Families with children who have severe food allergies should consult their pediatrician or allergist before introducing any new food.

We use the sous-vide method because it’s one of the gentlest and most effective ways to prepare baby food. By cooking ingredients slowly at precise, low temperatures in vacuum-sealed pouches, sous-vide helps preserve the natural nutrients, vibrant colors, and fresh flavors of fruits and vegetables—without the need for additives or overcooking.

This technique also creates a smooth, consistent texture that’s perfect for children and ideal for spoon-feeding or pouch feeding. Unlike traditional high-heat cooking, which can degrade vitamins and minerals, sous-vide locks in the good stuff—so your little one gets the most nourishment from every bite.

Every single batch of Sooby baby food is handcrafted in small quantities in our dedicated workshop to ensure the highest level of quality, safety, and freshness. We follow a careful, hands-on process that starts with sourcing local and seasonal ingredients whenever possible—prioritizing organic farms and trusted suppliers who share our values.

Once the ingredients arrive, they are washed, peeled, and prepared by hand with meticulous attention to cleanliness and care. We then use the sous-vide cooking method, which gently cooks the food at a controlled low temperature to preserve essential nutrients, flavor, and texture.

Finally, the food is pureed to a smooth consistency, safely packaged, and promptly chilled or frozen to maintain peak freshness—without the use of preservatives or additives.

Lemon juice is naturally acidic, with a pH around 2 to 3. When added to baby foods—especially homemade or shelf-stable options — it lowers the overall pH of the mixture.

Reducing pH is important because:

• Low pH (more acidic) environments inhibit the growth of harmful bacteria, such as Clostridium botulinum, which can cause botulism.
• A lower pH helps make the food safer for storage — especially if it’s being canned, jarred, or kept for longer periods..
• The target pH for safe home canning is usually below 4.6, and lemon juice helps many foods reach that level..

This is especially useful for low-acid vegetables like carrots, beets, or squash, which may not be naturally acidic enough on their own..