One of the challenges for me when canning is determining how much produce I need, or number of jars will I get from what I have on hand? I don’t have a crystal ball, and since most of us did not grow up canning as a norm I need a reference point. I found that point in an old canning book my Mom recently gave me. Ball Blue Book The Guide to Home Canning and Freezing, dated 1983. I bought the newly released version of another, and I find it more difficult to use than the old standard she gave me.
Now, how to estimate the number of jars needed. It would really stink to have all the produce on hand, and not have enough jars or lids, so planning is essential as far as I’m concerned. I guess there’s always the freezer or dehydrator as back up, but I like to be prepared and know what I’m getting myself into.
Here’s a rough list of produce, and the average weight needed for a 1 quart jar. Please note, it will depend on how you pack the jars. Is the product sliced, chopped, left in half, etc.? But this should give you a great idea of what you’ll need to plan for.
Produce Pounds needed per 1 quart jar
FruitApples, Apricots, Tomatoes 2.5 to 3
Applesauce 2.5 to 3.5
Berries 1.5 to 3
Cherries (unpitted) 2 to 2.5
Peaches, Pears 2 to 3
Plums 1.5 to 2.5
Tomatoes for juice 3 to 3.5
Green Beans 1.5 to 2.5
Beets 2 to 3.5
Carrots, Sweet Potatoes 2 to 3
Corn (measured weight includes husks), peas 3 to 6
Squash 2 to 4
We’re getting ready to start our fall garden. We were a bit delayed due to an issue at The Compound a couple of weeks ago, but hope to get the seedlings started this week, so I can do some more canning.