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