Weights for Preservation
Source: Facts Michigan State University Extension, Home Horticulture
- 01701369
01/01/96
This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 03 on 06/22/00. Data base 03 was last revised on 01/01/96. For more information about this data base or its contents please contact heatley@msue.msu.edu . Please read our disclaimer for important information about using our site.
Asparagus Facts
Availability: May through June
Approximate Yield/10 feet of row: 3 lbs Per Person Requirements: Fresh: 10-15 plants Preservation: 10-15 plants
Weights: 1 pound snapped = 2 cups cut up 10 pound box = 7-10 pints frozen = 6-9 quarts canned bushel = 45 pounds = 30-45 pints frozen = 11-18 quarts canned. 1-1 1/2 pounds fresh = 1 pint frozen
===============
Beet Facts
Availability: late July through mid October
Days to Maturity: 50-60 days
Approximate Yield/10 feet of row: 10 lbs Per Person Requirements: Fresh: 7-14 feet of row Preservation: 14-24 feet of row
Weights: 1 bushel (without tops) = 52 pounds = 35-42 pints frozen = 17-20 quarts 2 1/2 - 3 pounds fresh = 2 pints frozen = 1 quart canned
============
Blueberry Facts
Availability: late July through August
Weights: 1 pint = 3/4 pound = 2 cups 1 quart = 1 1/2 pound = 4 cups 12 pint flat or crate = 9 pounds = 24 cups = 12 pints frozen = 3-4 quarts canned 10 pound carton = 10 pounds = 26 cups = 13 pints frozen = 3-4 quarts canned =====================
Broccoli Facts
Availability: mid July through mid October
Days to Maturity: 60-80 days from transplanting
Approximate Yield/10 feet of row: 10 pounds
Per Person Requirements: Fresh: 3-5 plants Preservation: 5-6 plants
Weights:
25 pound crate = 24 pints frozen = 10-12 quarts canned
2-3 pounds fresh = 2 pints frozen = 1 quart canned
=====================
Chard Facts
Days to Maturity: 45-55 days
Approximate Yield/10 feet of row: 7 pounds Per Person Requirements: Fresh: 3-5 plants Preservation: 8-12 plants
=============== Cherry Facts
Availability: July to mid August
Weights: 1 pint = 3/4 pound = 2 cups 1 quart = 1 1/2 pound = 4 cups 1 lug = 22 pounds = 14-16 pints frozen = 8-10 quarts canned 1 bushel = 56 pounds = 38-44 pints frozen = 22-28 quarts canned NOTE: yields are lower when fruits are pitted
====================
Kale Facts
Days to Maturity: 50-80 days
Approximate Yield/10 feet of row: 10 pounds Per Person Requirements: Fresh: 5-10 feet of row Preservation: 5-10 feet of row
Weights: 1 bushel = 18 pounds = 12-18 pints frozen = 6-9 quarts canned 2-3 pounds fresh = 2 pints frozen = 1 quart canned
================ Cabbage Facts Availability: July through October
Days to Maturity: 60-90 days from transplanting
Approximate Yield/10 feet of row: 15 pounds Per Person Requirements: Fresh: 3-4 plants Preservation: 5-10 plants
Weights: wire bound crate = 50 pounds
================
Peach Facts
Availability: August to early September
Weights: 1 pound = 3 medium peaches = 2 cups, sliced
3 pounds = 9 medium peaches = 6 cups, sliced = one 9 inch pie
3/4 bushel crate = 40 pounds = 26-40 pints frozen =14-20 quarts canned
1 bushel = 48 pounds = 32-48 pints frozen = 16-24 quarts canned
1 lug = 20-22 pounds = seven 9 inch pies = 16-24 pints frozen = 8-12 quarts canned ==============
Pepper Facts Availability: mid July through mid October
Days to Maturity: 60-90 days from transplanting
Approximate Yield/10 feet of row: 6 pounds Per Person Requirements: Fresh: 3-5 plants Preservation: 3-5 plants
Weights: 1 bushel = 25 pounds 3 peppers = 2/3 pound = 1 pint frozen
=================
Raspberry Facts
Availability: July into August
Weights: 24 quart crate = 36 pounds = 32-36 pints frozen = 12-18 quarts canned
============ Spinach Facts
Availability: August through mid September
Days to Maturity: 40-60 days
Approximate Yield/10 feet of row: 4-5 pounds Per Person Requirements: Fresh: 5-10 feet or row Preservation: 10-15 feet or row
Weights: 1 bushel = 20 pounds
=================== Squash Facts
Availability: August through mid October (summer squash) October through November (winter squash)
Days to Maturity: 50-60 days for summer squash 85-100 days for winter squash
Approximate Yield/10 feed of row:15 pounds for summer squash 10 pounds for winter squash
Weights: Summer Squash 1 pound = 2 cups
1 bushel = 40 pounds = 32-40 pints frozen = 13 quarts canned
1-1 1/4 pound fresh = 1 pint frozen 3 pounds fresh = 1 quart canned
===========
Winter Squash 1 pound = 1 1/3 cup, cooked 1 1/2 pound fresh = 1 pint frozen, approximate 2 1/2-3 pounds fresh = 1 quart canned, approximate
===============
Strawberry Facts
Availability: early June through July
Weights: 1 quart = 1 1/2 pounds = 4 cups
2/3 quart fresh = 1 pint frozen
8 quart crate = 12 pounds = 12 pints frozen
24 quart crate = 36 pounds = 36 pints frozen
=====================
Tomato Facts
Availability: August through September
Days to Maturity: 70-90 days
Approximate Yield/10 feet of row: 10 pounds
Per Person Requirements: Fresh: 3-5 plants Preservation: 5-10 plants
Weights: 12 quart basket = 17-20 pounds = 6-7 quarts canned
1 bushel = 53 pounds = 18 quarts canned ===============