Yield from Fresh Vegetables and Fruits

The number of quarts of canned food you get from a given amount of fresh vegetables and fruits depends on quality, condition, maturity, and variety, as well as the size of the pieces and how the fruit or vegetable is packed.

Generally, the following amounts make one quart of canned food:

Vegetable Pounds
Asparagus 2 1/2 to 4 1/2
Beans, lima, in pods 3 to 5
Beans, snap 1 1/2 to 2 1/2
Beets, without tops 2 to 3 1/2
Carrots, without tops 2 to 3
Corn, sweet, in husks 3 to 6
Okra 1 1/2
Peas, green, in pods 3 to 6
Pumpkin or winter squash 1 1/2 to 3
Spinach and other greens 2 to 6
Squash, summer 2 to 4
Sweet potatoes 2 to 3
Tomatoes 3
Fruit Pounds
Apples 2 1/2 to 3
Applesauce 2 1/2 to 3 1/2
Apricots 2 to 2 1/2
Berries 1 1/2 to 3
Cherries 2 to 2 1/2
Peaches 2 to 3
Pears 2 to 3
Plums 1 1/2 to 2 1/2