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 ½ to 4 ½ |
| Beans, lima, in pods | 3 to 5 |
| Beans, snap | 1 ½ to 2 ½ |
| Beets, without tops | 2 to 3 ½ |
| Carrots, without tops | 2 to 3 |
| Corn, sweet, in husks | 3 to 6 |
| Okra | 1 ½ |
| Peas, green, in pods | 3 to 6 |
| Pumpkin or winter squash | 1 ½ 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 ½ to 3 |
| Applesauce | 2 ½ to 3 ½ |
| Apricots | 2 to 2 ½ |
| Berries | 1 ½ to 3 |
| Cherries | 2 to 2 ½ |
| Peaches | 2 to 3 |
| Pears | 2 to 3 |
| Plums | 1 ½ to 2 ½ |
