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Weights for Preservation

Source:  Facts Michigan State University Extension, Home Horticulture - 01701369
01/01/96

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cannot be used to endorse or advertise a commercial product or company. This 
file was generated from data base 03 on 06/22/00. Data base 03 was last revised 
on 01/01/96. For more information about this data base or its contents please 
contact heatley@msue.msu.edu . Please read our disclaimer for important 
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Asparagus Facts 
Availability: May through June 
Approximate Yield/10 feet of row: 3 lbs 
Per Person Requirements: 
Fresh: 10-15 plants 
Preservation: 10-15 plants 
Weights: 
1 pound snapped = 2 cups cut up 
10 pound box = 7-10 pints frozen 
= 6-9 quarts canned 
bushel = 45 pounds 
= 30-45 pints frozen 
= 11-18 quarts canned. 
1-1 1/2 pounds fresh = 1 pint frozen 
===============
 
Beet Facts 
Availability: late July through mid October 
Days to Maturity: 50-60 days 
Approximate Yield/10 feet of row: 10 lbs 
Per Person Requirements: 
Fresh: 7-14 feet of row 
Preservation: 14-24 feet of row 
Weights: 
1 bushel (without tops) = 52 pounds 
= 35-42 pints frozen 
= 17-20 quarts 
2 1/2 - 3 pounds fresh = 2 pints frozen 
= 1 quart canned 
============
Blueberry Facts 
Availability: late July through August 
Weights: 
1 pint = 3/4 pound 
= 2 cups 
1 quart = 1 1/2 pound 
= 4 cups 
12 pint flat or crate = 9 pounds 
= 24 cups 
= 12 pints frozen 
= 3-4 quarts canned 
10 pound carton = 10 pounds 
= 26 cups 
= 13 pints frozen 
= 3-4 quarts canned 
=====================
Broccoli Facts 
Availability: mid July through mid October 
Days to Maturity: 60-80 days from transplanting 
Approximate Yield/10 feet of row: 10 pounds
 
Per Person Requirements: 
Fresh: 3-5 plants 
Preservation: 5-6 plants 
Weights:
 
25 pound crate = 24 pints frozen 
= 10-12 quarts canned
 
2-3 pounds fresh = 2 pints frozen 
= 1 quart canned 

=====================
Chard Facts 

Days to Maturity: 45-55 days 
Approximate Yield/10 feet of row: 7 pounds 
Per Person Requirements: 
Fresh: 3-5 plants 
Preservation: 8-12 plants 
===============
Cherry Facts 
Availability: July to mid August 
Weights: 
1 pint = 3/4 pound 
= 2 cups 
1 quart = 1 1/2 pound 
= 4 cups 
1 lug = 22 pounds 
= 14-16 pints frozen 
= 8-10 quarts canned 
1 bushel = 56 pounds 
= 38-44 pints frozen 
= 22-28 quarts canned 
NOTE: yields are lower when fruits are pitted 
====================
Kale Facts 
Days to Maturity: 50-80 days 
Approximate Yield/10 feet of row: 10 pounds 
Per Person Requirements: 
Fresh: 5-10 feet of row 
Preservation: 5-10 feet of row 
Weights: 
1 bushel = 18 pounds 
= 12-18 pints frozen 
= 6-9 quarts canned 
2-3 pounds fresh = 2 pints frozen 
= 1 quart canned 
================
Cabbage Facts 

Availability: July through October 
Days to Maturity: 60-90 days from transplanting 
Approximate Yield/10 feet of row: 15 pounds 
Per Person Requirements: 
Fresh: 3-4 plants 
Preservation: 5-10 plants 
Weights: 
wire bound crate = 50 pounds
 
================
Peach Facts 
Availability: August to early September 
Weights: 
1 pound = 3 medium peaches 
= 2 cups, sliced 
3 pounds = 9 medium peaches 
= 6 cups, sliced 
= one 9 inch pie 
3/4 bushel crate = 40 pounds 
= 26-40 pints frozen 
=14-20 quarts canned 
1 bushel = 48 pounds 
= 32-48 pints frozen 
= 16-24 quarts canned 
1 lug = 20-22 pounds 
= seven 9 inch pies 
= 16-24 pints frozen 
= 8-12 quarts canned 

==============

Pepper Facts 
Availability: mid July through mid October 
Days to Maturity: 60-90 days from transplanting 
Approximate Yield/10 feet of row: 6 pounds 
Per Person Requirements: 
Fresh: 3-5 plants 
Preservation: 3-5 plants 
Weights: 
1 bushel = 25 pounds 
3 peppers = 2/3 pound 
= 1 pint frozen 
=================
Raspberry Facts 
Availability: July into August 
Weights: 
24 quart crate = 36 pounds 
= 32-36 pints frozen 
= 12-18 quarts canned 
============
Spinach Facts 
Availability: August through mid September 
Days to Maturity: 40-60 days 
Approximate Yield/10 feet of row: 4-5 pounds 
Per Person Requirements: 
Fresh: 5-10 feet or row 
Preservation: 10-15 feet or row 
Weights: 
1 bushel = 20 pounds 
===================
Squash Facts 
Availability: August through mid October (summer squash) 
October through November (winter squash) 
Days to Maturity: 50-60 days for summer squash 
85-100 days for winter squash 
Approximate Yield/10 feed of row:15 pounds for summer squash 
10 pounds for winter squash 
Weights: 
Summer Squash 
1 pound = 2 cups 
1 bushel = 40 pounds 
= 32-40 pints frozen 
= 13 quarts canned 
1-1 1/4 pound fresh = 1 pint frozen 
3 pounds fresh = 1 quart canned 
===========
Winter Squash 
1 pound = 1 1/3 cup, cooked 
1 1/2 pound fresh = 1 pint frozen, approximate 
2 1/2-3 pounds fresh = 1 quart canned, approximate 
===============
Strawberry Facts 
Availability: early June through July 
Weights: 
1 quart = 1 1/2 pounds 
= 4 cups
 
2/3 quart fresh = 1 pint frozen 
8 quart crate = 12 pounds 
= 12 pints frozen 
24 quart crate = 36 pounds 
= 36 pints frozen
 
=====================
Tomato Facts 
Availability: August through September 
Days to Maturity: 70-90 days 
Approximate Yield/10 feet of row: 10 pounds 
Per Person Requirements: 
Fresh: 3-5 plants 
Preservation: 5-10 plants 
Weights: 
12 quart basket = 17-20 pounds 
= 6-7 quarts canned 
1 bushel = 53 pounds 
= 18 quarts canned 
===============