Creative Cooking Tips - Canning Plan and Quantities

Cooking Tips
Home Canning
Annual Preserving Plan, Estimating Quantities

Annual Preserving Plan

Produce	Vitamins *	Number of servings	Size of Servings	Amount per person	Family of 5
Citrus Fruit	C ++	3 per wk. 30 wks.	1 cup	22 qts.	110 qts.
Tomatoes	A & C +	4 per wk. 40 wks.	1 cup	40 qts.	200 qts.
Tomato Juice	A & C	4 per wk. 40 wks.	1 cup	40 qts.	200 qts.
Apples	C	2 per wk. 15 wks.	1/2 cup	4 qts.	20 qts.
Berries		2 in 3 wks. 40 wks.	1/2 cup	3 1/2 qts.	17 qts.
Cherries	A & C	2 in 3 wks. 40 wks.	1/2 cup	3 1/2 qts.	17 qts.
Fruit Juices		2 per wk. 30 wks.	1 cup	15 qts.	75 qts.
Peaches	A & C	2 per wk. 40 wks.	1/2 cup	10 qts.	50 qts.
Pears		1 in 2 wks. 32 wks.	1/2 cup	2 qts.	10 qts.
Plums		1 in 2 wks. 40 wks.	1/2 cup	2 1/2 qts.	12 qts.
Asparagus	A & C	1 in 2 wks. 30 wks.	1/2 cup	2 qts.	10 qts.
Beans, Green	A & C	2 per wk. 36 wks.	1/2 cup	9 qts.	45 qts.
Beans, Lima	A & B	1 in 2 wks. 36 wks.	1/2 cup	2 1/4 qts.	11 qts.
Beets	C	1 per wk. 30 wks.	1/2 cup	4 qts.	20 qts.
Carrots	A +	2 per wk. 12 wks.	1/2 cup	3 qts.	15 qts.
Corn, Yellow	A	1 per wk. 38 wks.	1/4 cup	3 qts.	15 qts.
Greens	A ++	2 per wk. 16 wks.	1/2 cup	4 qts.	20 qts.
Okra	A & C	Occasionally 36 wks.	1/2 cup	2 pts.	10 pts.
Peas	A & C	1 per wk. 38 wks.	1/4 cup	5 pts.	25 pts.
Sauerkraut		1 in 2 wks. 40 wks.	1/2 cup	2 1/2 qts.	13 qts.
Succotash	A & B	Occasionally 36 wks.	1/2 cup	1 qt.	5 qts.
Jellies		2 per wk. 52 wks	2 tsp.	13 1/2 pts.	67 1/2 pts.
Preserves		2 per wk. 52 wks	2 tsp.	13 1/2 pts.	67 1/2 pts.
Pickles		1 per wk.			30 pts.

* If the vitamin is listed, it is present in an amount that is important to nutrition. If the food is a good source, it is indicated by one plus sign. If it occurs in a considerable quantity, two plus signs are used.

Reference: How to Book - Canning Freezing Drying

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Estimating Quantities

Produce	Pounds (as picked) required to pack quart jar	Volume container	Average weight (pounds) of container	Equivalent measure (per pound)
Apples Applesauce	2 1/2 - 3 2 1/2 - 3 1/2	box or carton	40-45	4 small or 3 medium apples; 3 cups sliced
Apricots	2 1/2 - 3	lug	24 - 26	8 - 14 apricots; 2 cups halved
Berries	1 1/2 - 3	flat (12 1-pint boxes)	11 - 12	1 1/2 - 3 1/4 cups
Cherries	2 - 2 1/2	Campbell lug Calex lug	15 18-20	3 cups unpitted; 2 cups pitted
Peaches	2 - 3	Western peach box lug wire-bound crate or carton	16 - 18 19 - 22 38	4 medium peaches; 1/2 cups sliced
Pears	2 - 3	lug tight-filled carton box or carton	21 - 26 36 45 - 48	3 medium pears; 1 3/4 cups sliced
Plums	1 1/2 - 2 1/2	lug 4-basket crate or carton light-filled carton	18 - 22 24 - 32 26 - 30	8 medium plums; 2 cups halved
Rhubarb	3	carton carton	5 15 - 20	4 - 8 stalks; 3 cups sliced; 1 cup cooked
Asparagus	3 - 3 1/2	half crate or carton pyramid crate	14 - 15 30 - 32	16 - 20 stalks
Beans - Green, Snap or Wax	1 1/2	bushel basket, hamper, crate or carton	28 - 30	3 cups
Beans, Lima	3 -5 (2 shelled)	bushel basket or hamper	30	3 cups shelled
Beets	2 1/2 - 3 (topped)	bag (topped)	25 50	2 cups cooked, sliced
Carrots	2 - 3 (topped)	carton (bunched) master container of 1-lb. bags	23 - 27 48	8 small carrots; 4 cups chopped
Corn	3 - 6	wire-bound crate	50	1 ear; (4 ears = 1 cup cut)
Cucumbers	4 (large)	bushel basket, crate or carton	47 - 55	(1 small = 1 cup sliced)
Greens Beet, Spinach, etc.	2	16" crate or 1 1/9 bushel crate 1 2/5 or 1 3/5 bushel crate	20 - 25 30 - 35	8 cups fresh; 2 cups cooked
Mushrooms	1	4-quart basket	3	40 medium mushrooms; 4 cups sliced
Peas, Green	4 - 6 (2 shelled)	bushel basket, hamper, 1 1/9 bushel crate or carton	28 - 30	1 cup shelled, cooked
Pumpkins, Winter Squash	1 1/2 - 3	bushel crate, 1 1/9 bushel crate or carton	40-45
Tomatoes	2 1/2 - 3 1/2	lug carton	20 30	3-4 medium tomatoes; 3 cups sliced or diced

Reference: How to Book - Canning Freezing Drying

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