Franklin County
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April 2009
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Mary Schroepfer,
MED |
Judy Lueders,
BS, MA |
Quantities of produce needed for frequently canned foods
In today’s economy many
people are considering preserving food at home to save money, but be
aware of all the costs involved. Produce may be grown in a large garden,
or purchased at a farmer’s market. For example, consider the price of a
standard can of vegetables or fruit, with the cost of a pint (2 cups) of
produce. If grown at home, consider cost of seeds, fertilizers, and
tools; and to can, add cost of jars, flats and lids. To help evaluate
the costs and determine how much produce is needed, the charts below
show the approximate quantities and approximate weights of fruits and
vegetables needed when home-canning. Style of pack and produce size will
affect the yield. A full canner makes best use of electricity needed to
safely process the foods. Use the first and second columns to decide the
approximate amounts needed to fill a canner for best use of your energy
expense.
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Vegetable |
Pounds per 7 quart canner |
Pounds per 9 pint canner |
Amount per jar |
Weight of a bushel |
Jars per bushel |
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Dried beans or peas, shelled |
5 pounds |
3-1/4 pounds |
3/4 pound |
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Fresh lima beans, shelled |
28 pounds |
18 pounds |
4 pounds per quart |
32 pounds |
6-10 quarts |
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Green or wax beans, pieces |
14 pounds |
9 pounds |
2 pounds per quart |
30 pounds |
12-20 quarts |
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Beets, without tops |
21 pounds |
13-1/2 pounds |
3 pounds per quart |
52 pounds |
15-20 quarts |
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Carrots, without tops |
17-1/2 pounds |
11 pounds |
2-1/2 pounds per quart |
50 pounds |
17-25 quarts |
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Cream style corn |
|
20 pounds |
2-1/4 pounds per pint |
35 pounds |
12-20 pints |
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Whole kernel corn |
31-1/2 pounds in husks |
20 pounds |
4-1/2 pounds per quart |
35 pounds |
6-11 quarts |
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Okra |
11 pounds |
7 pounds |
1-1/2 pounds per quart |
26 pounds |
16-18 quarts |
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Green peas, shelled |
31-1/2 pounds |
20 pounds |
4-1/2 pounds per quart |
30 pounds |
5-10 quarts |
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Hot or sweet peppers |
|
9 pounds |
1 pound per pint |
25 pounds |
20-30 pints |
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Sweet potato, not mashed |
17-1/2 pounds |
11 pounds |
2-1/2 pounds per quart |
50 pounds |
17-25 quarts |
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Potatoes, white |
35 pounds |
22-1/2 pounds |
5 pounds per quart |
60 pounds |
20 quarts per |
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Pumpkin, |
16 pounds |
10 pounds |
2-1/4 pounds per quart |
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Spinach or other greens |
28 pounds |
18 pounds |
4 pounds per quart |
18 pounds |
3-9 quarts |
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Tomatoes |
22 pounds |
14 pounds |
3 pounds per quart; 1-1/2 pounds per pint |
53 pounds |
15-20 quarts |
|
Fruit |
Pounds per 7 quart canner |
Pounds per 9 pint canner |
Amount per jar |
Weight of a bushel |
Jars per bushel |
|
Apples, sliced |
19 pounds |
12-1/4 pounds |
2-3/4 pounds per quart |
48 pounds |
16-19 quarts |
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Applesauce |
21 pounds of apples |
13-1/2 pounds of apples |
3 pounds |
48 pounds |
14-19 quarts |
|
Apricots |
16 pounds |
10 pounds |
2-1/4 pounds per quart |
50 pounds |
20-25 quarts |
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Berries, whole |
12 pounds |
8 pounds |
1-3/4 pounds per quart |
36 pounds per 24 quart crate |
18-24 quarts per crate |
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Cherries |
17-1/2 pounds |
11 pounds |
2-1/2 pounds per quart |
25 pounds |
8-12 quarts |
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Grape juice |
24-1/2 pounds of grapes |
16 pounds of grapes |
3-1/2 pounds of per quart |
26 pounds of grapes per lug |
7-9 quarts |
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Grapes, whole |
14 pounds |
9 pounds |
2 pounds |
26 pounds per lug |
12-14 quarts |
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Peaches, sliced or halved |
17-1/2 pounds |
11 pounds |
2-1/2 pounds per quart |
48 pounds |
16-24 quarts |
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Pears, halved |
17-1/2 pounds |
11 pounds |
2-1/2 pounds per quart |
50 pounds |
16-25 quarts |
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Plums |
14 pounds |
9 pounds |
2 pounds per quart |
56 pounds |
22-36 quarts |
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Rhubarb |
10-1/2 pounds |
7 pounds |
1-1/2 pounds per quart |
28 pounds |
14-28 quarts per lug |
Source: Information for these tables was taken from GH1454, Quality for Keeps: Preserve Your Garden Delights - How to Can Fresh Vegetables, University of Missouri Extension, and GH1455, Quality for Keeps: Food Preservation - Fruitful Canning, University of Missouri Extension.
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University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08 |
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