To Figure Yield of Canned Vegetables From Fresh
The number of quarts of canned food you can get from a given amount of fresh vegetables depends on quality, condition, maturity, and variety of the vegetable, size of pieces, and on the way the vegetable is packed—raw or hot pack.
Generally, the following amounts of fresh vegetables (as purchased or picked) make 1 quart of canned food:
| Pounds | |
|---|---|
| Asparagus | 2½ to 4½ |
| Beans, lima, in pods | 3 to 5 |
| Beans, snap | 1½ to 2½ |
| Beets, without tops | 2 to 3½ |
| Carrots, without tops | 2 to 3 |
| Corn, sweet, in husks | 3 to 6 |
| Okra | 1½ |
| Peas, green, in pods | 3 to 6 |
| Pumpkin or winter squash | 1½ to 3 |
| Spinach and other greens | 2 to 6 |
| Squash, summer | 2 to 4 |
| Sweetpotatoes | 2 to 3 |