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    Canning Measures Chart

    List of Ingredients





    List of Ingredients





    Measure or Quart Jars Amt. needed

    Fruit Weight needed for 1 qt. jar

    Apples 1 bushel 16-20 jars 2 1/2 to 3 lbs.

    Applesauce 1 bushel 15-18 jars 2 1/2 to 3 lbs.

    Apricots 22 pounds 7-11 jars 2 to 2 1/2 lbs.

    Berries 24 quarts 12-18 jars 1 1/2 to 3 lbs.

    Cherries, unpitted 1 bushel 22 -23 jars 2 to 2 1/2 lbs.

    Peaches 1 bushel 18-24 jars 2 to 3 lbs.

    Pears 1 bushel 20-25 jars 2 to 3 lbs.

    Plums 1 bushel 24-30 jars 1 1/2 to 2 1/2 lbs.

    Tomatoes 1 bushel 15-20 jars 2 1/2 to 3 1/2 lbs.

    Tomato Juice 1 bushel 12-16 jars 3 to 3 1/2 lbs.



    Vegetables

    Beans, 1 bushel 12-20 jars 1 1/2 to 2 1/2 lbs.

    (Green or Wax)

    Beets, (no tops) 1 bushel 15-24 jars 2 to 3 1/2 lbs.

    Carrots, (no tops) 1 bushel 16-25 jars 2 to 3 lbs.

    Corn, whole kernel 1 bushel 6-10 jars 3 to 6 lbs.

    Peas (in pods) 1 bushel 5-10 jars 3 to 6 lbs.

    Squash, Summer 1 bushel 10-20 jars 2 to 4 lbs.

    Pickles 1 bushel 16-24 jars 2 to 3 lbs.

    Recipe
 

 

 

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