Fruit and Vegetable Conversions for Home Canning and Recipes - Weights, Volumes and Yields

This month's notes: October 2015: Strawberries and blueberries each have a very brief season; don't miss them: See your state's crop availability calendar for more specific dates of upcoming crops. And see our guide to local fruit and vegetable festivals, such as strawberry festivals and blueberry festivals. Organic farms are identified in green!  Also make your own ice cream - see How to make ice cream and ice cream making equipment and manuals. Have fun, eat healthier and better tasting, and save money by picking your own locally grown fruit and vegetables, and then using our easy canning and freezing directions

Organic farms are identified in green!  See our guide to local fruit and vegetable festivals!. Please tell the farms you found them here - and ask them to update their information!!

Subscribe to our: Email alerts Follow us on Twitter  Add this page to your favorites! - Email this page to a friend, or to yourself

How Much of a Fruit or Vegetable Will I Need to Pick?

After you locate a pick-your-own farm near you, the next question that comes to mind is, how much should I pick in order to can, freeze, make jam, etc.? How much jam can I make from 6 quarts of berries?  How much applesauce will 2 bushels make? Then this is the page for you! The conversion and tables below should answer your questions.

I'm always looking for more to add and feedback, so please email me at the address at the bottom of the page!  And if you have a farm and want to add it or correct the information, please click on the link to "add my farm".

Remember to ALWAYS either email, call or click the link to the farm's own website (if they have one) on the morning before you go, to confirm hours, conditions and availability of the specific crops you want!!  

Be sure to also see your state's harvest calendar to know when each crop is usually ready to be picked - just click on your state and look for the harvest calendar / crop availability link.

And if you want simple illustrated, instructions on making and canning many common items, like how to make jam, applesauce, apple butter, spaghetti sauce, salsa, fruit pies, freezing vegetables, putting up peaches, green beans, etc., just click here.


Of course, the next logical question is how much does a bushel of a fruit or vegetable produce when canned or frozen?

Weights and Approximate Processed Yields of Common Fruits and Vegetables

 If you have this much fresh:

 You  should get this much...

Commonly made products

1 bushel 
(42-48 lbs)
1 bushel = 12 to 15 qt. canned applesauce (no sugar added), 14 - 18 with sugar

1 bushel = 10 to 12 qt. juice

12 - 16 quarts
28 - 36 pints
 3 lbs.
1 quart applesauce
1 quart
2 pints
8 medium apples = 2.25 lbs 1 nine-inch apple pie 
3 cups of applesauce
1 peck = 10 to 14 lbs
Berries (general)
(except strawberries)
24-quart crate
jams, jellies
12 - 18 quarts
32 - 36 pints
5 - 8 cups

1 quart

 2 - 3 pints

1 quart 
(2 pints)

 Jam 1 pint 3/4 quart
Blueberries 1 quart   1 pint  1 quart
3 lbs.    1 quart  
Cherries 1 quart  jelly, canned cherries 1quart, unpitted 1 quart, unpitted
2 to 2 1/2 lb.   1quart, unpitted  
Grapes 1 bushel juice 16 qt. of juice  
2 quarts jelly 1 quart  
1 bushel (48 lbs.)
18-24 quarts
32 - 48 pints

 2 - 2.5 lbs

 2 pints
1 bushel (56 lbs.)
20-25 quarts
40-50 pints
 2 - 2.5 lbs.
1 quart
2 pints

1 bushel

  24 to 30 qt. canned  
2 to 2 1/2 lb.   1 quart  
24-quart crate
12-16 quarts
38 pints
6 - 8 cups
1 quart
 2 pints
1 bushel (53 lbs.)
15-20 quarts or 10-12 quarts juice
2.5 - 3 lbs.
1 quart canned
If you have this much fresh: should get this much :
3 - 4 lbs 1 quart 3 pints
Beans, Lima
1 bushel (32 lbs.)
6-8 quarts
12-16 pints
4 - 5 lbs.
1 quart
2 pints
 3lbs 1 qt. canned  
Beans, Snap
1 bushel (30 lbs.)
15 - 20 quarts
30 - 45 pints
 1.5 - 2 lbs.
1 quart
2 pints
(Sweet, in husk)
 1 bushel (35 lbs.)
8 - 10 quarts
14 - 17 pints
 6 -16 ears
1 quart
2 pints
 1 bushel (18 lbs.)
 6 - 9 quarts
 8 - 12 pints
 2 - 3 lbs.
1 quart
2 pints
Peas, Field
 1 bushel (30 lbs.)
 6 - 7 quarts
 12 - 15 pints
4 - 5 lbs.
1 quart
2 pints
Pumpkins one 10-lb pumpkin 2 quarts  
Squash (summer) (zucchini, crookneck, Patty Pan, etc.)       
3 lbs 1 quart  
Squash (winter)
(Hubbard, banana, Acorn, Butternut, Buttercup)
 1 bushel (40 lbs.)
 16 - 20 quarts
 32 - 40 pints
3 lbs. 1 quart  


Volumes and Conversions

One of these equal to:

1 Bushel

8 gallons (dry)

32 quarts (dry)

64 pints (dry)

4 pecks

2,150 cubic inches

1 Gallon

4 quarts

8 pints

16 cups

231 cubic inches

1 Quart

32 fluid ounces

58 cubic inches

2 pints

4 cups

1 Pint

16 fluid ounces

29 cubic inches

2 cups

1 Kilo (or kilogram)

2.205 pounds

1 Liter

1.057 quarts (liquid)

Weight per Bushel for Common Fruits and Vegetables

If you like to do a large quantity of canning and once and be done with it for a year, you may want to do what I do, either pick in large quantity, or find the local real farmer's market (like the one in Forest Park, Georgia) and get bulk quantities.  In which case, you need to know, how much is in a bushel of the fruit or vegetables?  this table should help!


Approximate weight per bushel, in Pounds



Approximate weight per bushel, in Pounds


42 lbs.

Mustard Greens

18 lbs.

Lima Beans (unshelled)

30 lbs.


57 lbs.

Pole Beans

28 lbs.


50 lbs.

Snap Beans

30 lbs.

Field Peas

25 lbs.

Shelled Corn

56 lbs.

Sweet Potatoes (fresh, green)

55 lbs.

Corn (in ear)

70 lbs.

Sweet Potatoes (cured, dry)

50 lbs.


60 lbs.


20 lbs.


48 lbs.


53 lbs.


33 lbs.

Turnips (without tops)

54 lbs.

English Peas (in hull)

30 lbs.

Turnip Greens (dry)

16 lbs.


50 lbs.

Turnip Greens (wet)

18 lbs.

This page was updated on

Picking Tips

[General picking tips and a guide to each fruit and vegetable] [How much do I need to pick? (Yields - how much raw makes how much cooked or frozen)] [Selecting the right varieties to pick] [All about apple varieties - which to pick and why!]  [Picking tips for Vegetables] [ Strawberry picking tips] [ Blueberries picking tips]









Illustrated Canning, Freezing, Jam Instructions and Recipes

All About Home Canning, Freezing and Making Jams, Pickles, Sauces, etc. ] [FAQs - Answers to common questions and problems] [Recommended books about home canning, jam making, drying and preserving!] [Free canning publications to download and print]

Home Canning Kits


Ball Enamel Waterbath Canner, Including Chrome-Plated Rack and 4-Piece Utensil Set

* All the tools you need for hot waterbath canning - in one comprehensive set!
* Complete with 21 1/2 qt. enameled waterbath canner
* Also includes canning rack, funnel, jar lifter, jar wrencher, bubble freer, tongs and lid lifter.
* A Kitchen Krafts exclusive collection.

This is the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer. It's much cheaper than buying the items separately. You'll never need anything else except jars & lids (and the jars are reusable)! There is also a simple kit with just the canner and rack, and a pressure canner, if you want to do vegetables (other than tomatoes). To see more canners, of different styles, makes and prices, click here!
Don't forget the Ball Blue Book!

Lids, Rings, Jars, mixes, pectin, etc.

Need lids, rings and replacement jars?  Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes?  Get them all here, and usually at lower prices than your local store!

Get them all here at the best prices on the internet!