Monday, November 2, 2009

Canning Arithmetic (Fruit to Bottle ratio)

I can every year. And every year, I can't remember how many bottles I am supposed to get out of a certain amount of fruit. I found the following information from Tipnut.com (one of my favorite sites). Looking back on my past canning season, this turns out to be pretty accurate.

Canning Arithmetic

Apples: 1 bushel (50 pounds) cans 17 to 20 quarts

Apricots: 4 baskets or crates (1 bushel) cans 20 to 25 quarts

Berries: 24 quart crate cans 15 to 24 quarts

Grapes: 1 bushel (48 pounds) cans 16 to 20 quarts

Pears: 1 bushel (58 pounds) cans 20 to 24 quarts

Peaches: 1 bushel (50 pounds) cans 18 to 20 quarts

Pineapples: 15 pineapples yields 30 pints

Plums: 1 bushel (56 pounds) cans 24 to 30 quarts

Tomatoes: 1 bushel (56 pounds) cans 15 to 20 quarts

* 1 qt. (standard sized mason jar) = 4 cups
* 1 pint = 2 cups
* 1/2 pint = 1 cup

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