A Guide to Common Can Sizes
| No. ½ FLAT | Approximately 1 cup 7¾ to 8½ oz. | Used principally for salmon. |
| No. 8Z TALL | Approximately 1 cup 8 oz. (7¾ fl. oz.) | Used for some vegetables and fruits, meat and fish products, specialties. |
| No. 300 | Approximately 1¾ cups 14½ oz. (13½ fl. oz.) | Used principally for meats and specialty items. |
| No. 1 TALL | Approximately 2 cups 1 lb. (15 fl. oz.) | Used principally for salmon, but some fruits, vegetables and specialties. |
| No. 303 | Approximately 2 cups 1 lb. (15 fl. oz.) | Used for vegetables, fruits and juices, soups, specialties. |
| No. 2 | Approximately 2½ cups 1 lb. 4 oz. (1 pt. 2 fl. oz.) | Used principally for vegetables, fruits and juices. |
| No. 2½ | Approximately 3½ cups 1 lb. 13 oz. (1 pt. 10 fl. oz.) | Used mainly for fruits; also for such vegetables as spinach, tomatoes, sauerkraut, beets and pumpkin. |
| No. 3 CYLINDER | Approximately 5¾ cups 46 oz. (1 qt. 14 fl. oz.) | Used primarily for fruit and vegetable juices. |
| No. 10 | Approximately 12 cups 6 lbs. 9 oz. (3 qts.) | Used for vegetables and fruits. Commonly called institutional or restaurant size and is not ordinarily available in retail stores. |