Choice
Recipes and Menus
using
Canned Foods
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. |
Your Canned Foods
The Home Economics Section of the American Can Company has prepared this new recipe book to help you use canned foods in a greater variety of ways.
These recipes have been created in the Canco Testing Kitchen to give you new food dishes that are colorful, easy to prepare and high in nutritive value. Simple enough for successful preparation by beginners, they offer a challenge to the more experienced cook.
The convenient index, “[What’s in Your Pantry],” is a successful key to your menu planning with commercially canned foods.
Extensive research of the American Can Company helps the canners and packers to develop the finest canned foods; the Canco Testing Kitchen helps homemakers use these canned foods to the best possible advantage.
