I am sure that I am not the only who wonders how much of something I need for my canning.
I go through this every year. I end up with a ton of cucumbers , but don't know how many jars of pickles it will make. It is that way with most things.
One thing to remember is not all measures will be the same - it just depends of what you are making!
Relish vs. pickles, is an example.
A bushel is 8 gallons of dry goods
SNAP BEANS - a bushel is approx. 30 lbs.
POLE BEANS - a bushel is approx. 28 lbs.
Both will give you abut 15-20 quarts canned. It takes approx. 1.5 - 2 lbs. per quart
TOMATOES - a bushel is approx. 50 lbs.
4 pecks per bushel - each peck is 2 gallons, so that is 8 gallons per bushel
This is a veggie that you can't actually figure how much you need. It totally depends on how you plan to fix them. Canning wholes tomatoes will be different than making sauce.
NOTE: I love using Mrs. Wages seasoning mixes and according to those directions about 6 lbs. of fresh tomatoes will give your 5 pints of salsa, spaghetti sauce, etc.
That may help give you a gauge to go by.
CUCUMBERS - a bushel is approx. 48 lbs.
You should get some where around 24 quarts of pickles
Relish and such - I can only guess.
CORN ON EAR - a bushel is approx. 60 - 70 lbs.
Cutting corn off ear and canning - you will get around 8-10 quarts
SUMMER SQUASH - a bushel is approx. 40-44 lbs.
You should get 32-40 pints frozen
2 lbs. - 4 lbs. to a quart canned
OKRA - a bushel is approx. 26 - 30 lbs.
Get about 17 quarts canned OR 34 -40 pints frozen
CABBAGE - approx. 3 lbs. = 1 quart of sauerkraut
1 lb. cooked is about 2 cups
1 lb. shredded and raw is about 4 cups
RHUBARB - 1 lb. is about 3/4 cup cooked
I plan on doing a post on various fruits later on.
I hope this will help you get an idea of what you will need for canning this summer.
I sure wish there was a chart that says how many pounds you can get per plant!!!!! LOL!! Some years I have good luck and my plants produce bunches and other years - pickings are slim. I guess everything depends of water and weather.
I know we are all chomping at the bit to plant, harvest and can/freeze.
I soooooooo look forward to eating that first ripe tomato!!!!!! There's nothing better in my opinion.
Do you have any hints or tricks that you use in figuring out what you need for canning?
If so, PLEASE let us know!