Budget for jarred or homemade baby food.
The comparison hinges on one number: the ingredient cost of a homemade batch divided by the portions it yields. Batch cooking wins because vegetables bought whole and frozen in portions cost a fraction of the same food packaged, sterilised and shelf-stabilised in single servings. What the arithmetic omits is your time — roughly an hour per batch including preparation and freezing — so read the saving as the hourly rate you are effectively paying yourself and decide from there.
Homemade versus jarred baby food
Homemade per portion = batch ingredient cost / portions per batch; monthly saving = (jar price - homemade per portion) x portions per day x 30.437
Typically 50% to 70% per portion, because packaging and sterilisation dominate the price of a jar rather than the food inside it. The gap narrows for out-of-season produce and closes entirely for small batches.
Divide the monthly saving by the hours you would spend. Most families find the rate acceptable when a single session yields a dozen or more portions, and unattractive when yield per session is low.
That is what most households do, and it is sensible — homemade for staples and pouches for travel and busy days. Enter your realistic homemade proportion by adjusting the portions per day rather than modelling either extreme.