The following table will help you in estimating how many cans of fruit and vegetables you will obtain from a bushel of product:
NUMBER OF CANS A BUSHEL FILLS
| NO. 2 CANS | NO. 3 CANS | |
| Windfall apples | 30 | 20 |
| Standard peaches | 25 | 18 |
| Pears | 45 | 30 |
| Plums | 45 | 30 |
| Blackberries | 50 | 30 |
| Windfall oranges, sliced | 22 | 15 |
| Windfall oranges, whole | 35 | 22 |
| Tomatoes | 22 | 15 |
| Shelled Lima beans | 50 | 30 |
| String beans | 30 | 20 |
| Sweet corn | 45 | 25 |
| Peas, shelled | 16 | 10 |
CHAPTER X
INTERMITTENT CANNING OR FRACTIONAL STERILIZATION
In some parts of the United States, particularly in the South, such vegetables as corn, beans, peas, squash, spinach, pumpkin, etc., are canned by what is known as the fractional sterilization, or the so-called Three Days Process.
Southern canning experts have had trouble with certain vegetables, such as those named, when they canned these vegetables in the wash boiler by the cold-pack or one period method. They say that the climatic conditions are so different in the South that what is possible in the North is not possible in the South.
The vegetables are prepared, blanched, cold-dipped and packed as in the cold-pack method and the filled cans or jars are processed in the wash boiler or other homemade outfit a given length of time three successive days.