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Canning Quantities




Source of Recipe


David


List of Ingredients




Canning Quantities


Recipe




Fruit (Quantity per Quart Canned):

Apples 2 1/2 - 3 lbs.
Apricots 2 1/2 - 3 1/2 lbs.
Blackberries 1 1/2 - 3 lbs. OR 1 - 2 qt. cartons
Blueberries 1 1/2 - 3 lbs. OR 1 - 2 qt. cartons
Cherries 2 - 2 1/2 lbs.
Figs 2 - 2 1/2 lbs.
Grapes 4 lbs.
Lemons and limes 8 - 16 fruits
Oranges 8 - 12 fruits
Peaches 2 - 3 lbs.
Pears 2 - 3 lbs.
Plums 1 1/2 - 2 1/2 lbs.
Raspberries 1 1/2 - 3 lbs. OR 1 - 2 qt. cartons
Rhubarb 2 lbs.
Strawberries 1 1/2 - 3 lbs. OR 1 - 2 qt. cartons OR 6 - 8 cups