Calculating Amounts for Canning

Here are some general guidelines for the amount of fresh produce you'll need for each quart jar when canning...

Apples: 2-1/2 to 3 Pounds Apricots: 1-1/2 to 2-1/2 Pounds Asparagus: 2-1/2 to 4-1/2 Pounds Beans: 1-1/2 to 2-1/2 Pounds Beets: 3 Pounds Berries: 1-1/2 to 2-1/2 Pounds Carrots: 1 Pound Cherries: 2 to 3 Pounds Corn: 4 to 5 Pounds Nectarines: 2 to 3 Pounds Peaches: 2 to 3 Pounds Pears: 2 to 3 Pounds Plums: 1-1/2 to 2-1/2 Pounds Rhubarb: 1 to 2 Pounds Tomatoes: 2-1/2 to 3-1/2 Pounds