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Looking for Vegetable Harvest Dates: Approximate number of days from Planting in 2024? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above. If you are having a hard time finding canning lids, I've used these, and they're a great price & ship in 2 days.

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Vegetable Harvest Dates: Approximate number of days from Planting

Vegetable Yields in the Home Garden and Farm

Approximate yield per plant or foot of row for many vegetables in the home garden vs. farm

How much can you expect to harvest from your vegetable garden? These tables will tell you. The table provides both the home yield per plant or foot of row and the commercial yields per acre of vegetable crops

Since these are based on large scale commercial averages, these numbers tend to be lower than either maximum yields or are lower than are desirable for profitable production. The yields can be exceeded in many areas where really favorable conditions exist. In fact in some states the average yield equals or exceeds what would be considered a good yield in other vegetable-growing areas.
See this page for a Master List of Tomato varieties.


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                    Approximate Average Yield                                    Home garden apprx
Crop                per Acre in the United States      Good Yield per Acre       yield per plant or ft of row
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Asparagus           90 crates (30 lb.)              200 crates                   5 to 10 spears
Bean, bush, green   110 bushels                     200 bushels                  20 to 30 bean pods
Bean, lima, bush    80 bushels, in pods (32 lb.)    150 bushels                  60 to 100 lima beans
Bean, pole, green   200 bushels (52 lb.)            400 bushels /1,400 bunches   30 to 40 bean pods
Broccoli            120 crates (42 lb.)             200 crates                   1 large crown + side shoots
Brussels sprouts    4.5 tons                        5 tons                       10 to 30 sprouts
Cabbage             8 tons                          12 tons                      one 3lb to 8lb head     
Carrot, bunches     360 crates (75 lb.)             450 crates                   3 or 4 carrots per foot of row
Cauliflower         420 crates (37 lb.)             600 crates	                 1 head (2lbs to 4 lbs)
Chard, Swiss        ---                             5 tons                       10 to 20 stalks
Corn, sweet         105 crates (5 dozen, 50 lb.)    300 crates (1,500 dozen)     1 to 3 ears per plant or foot or row
Cucumbers, market   155 bushels (48 lb.)            500 bushels                  8 to 20 cukes 
Eggplant            300 bushels (33 lb.)            500 bushels                  5 to 20 eggplants
Garlic              4,800 lbs.                      5,600 lb.                    1/2 lb of cloves
Lettuce             360 cartons (2 dozen)           600 cartons                  1 or 2 leaves per day for 6 weeks per plant
Melon, Cantaloupe   120 crates (70 lb.)             200 crates                   2 melons per plant (4 sq ft of garden space)
Melon, Honeydew     310 crates (70 lb.)             400 crates                   2 melons per plant (4 sq ft of garden space)
Muskmelon           110 crates (70 lb.)             200 crates                   2 melons per plant (4 sq ft of garden space)
Okra                                                  5 tons                       1 lb per plant
Onion               360 sacks (50 lb.)              700 sacks                    1 medium onion per 8 inches of row
Pea, English        105 bushels, in pods (30 lb.)   150 bushels                  1/2 cup per plant of shelled peas           
Pea, Snap           150 bushels, in pods (30 lb.)   200 bushels                  1 cup per plant of snap or snow peas           
Pepper, bell        245 bushels (25 lb.)            500 bushels                  10 medium peppers per plant
Pepper, Jalapeno    275 bushels (30 lb.)            600 bushels                  20 hot peppers per plant
Potato, early       200 bushels (60 lb.)            400 bushels                  3 lbs per plant
Potato, late        250 bushels (60 lb.)            400 bushels                  5 to 10 lbs per plant
Pumpkin             ---                             50 tons                      10 lbs to 25 lbs per plant (1` to 3 pumpkins)
Radish              ---                             20,000 bunches               6 to 122 radishes per foot of row
Rhubarb             ---                             2 tons                       5 large stalks per mature plant
Rutabaga            ---                             10 tons                      1 six-inch diameter rutabaga per foot of row
Spinach,            250 bunches (25 lb.)            500 bushels                  2 bunches (each about 1 qt) per foot or  row
Squash, summer      ---                             400 bushels (45 lb.)         10 or more 6 inch squashes per plant
Squash, winter      ---                             10 tons                      10 lbs (2 large butternut for example) per plant
Tomato, Beefstake   150 bushels (56 lb.)            300 bushels                  Highly depends on variety, soil and weather, say 15 lbs
Turnip              ---                             5 tons, bunched              One 5" turnip per foot of row, Baldrick would be pleased
Watermelon          280 fruits (about 25 lb. each)  500 fruits                   Varies a lot, say 10 to 20 lbs per plant
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Sources:

Handbook for Vegetable Grower, Revised Printing by James Edward Knott, Professor of Vegetable Crops, University of California at Davis. Published by John Wiley and Sons, Somerset, NJ 08873.

Fruit and Vegetable Facts and Pointers. United Fresh Fruit and Vegetable Association, 101919th Street, N.W., Washington, D.C. 20036.

Canning Books, Supplies and Accessories

These are my favorite essential canning tools, books and supplies. I've been using many of these for over 50 years of canning! The ones below on this page are just the sampling of. my preferred tools. but you can find much more detailed and extensive selections on the pages that are linked below.

The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes Paperback

This is THE book on canning! My grandmother used this book when I was a child.; It tells you in simple instructions how to can almost anything; complete with recipes for jam, jellies, pickles, sauces, canning vegetables, meats, etc.

If it can be canned, this book likely tells you how! Click on the link below for more information and / or to buy (no obligation to buy)The New Ball Blue Book of Canning and Preserving

Canning and Preserving for Dummies by Karen Ward

This is another popular canning book. Click here for more information, reviews, prices for Canning and Preserving For Dummies

Of course, you do not need to buy ANY canning book as I have about 500 canning, freezing, dehydrating and more recipes all online for free, just see Easy Home Canning Directions.

Home Canning Kits

I have several canners, and my favorite is the stainless steel one at right. It is easy to clean and seems like it will last forever. Mine is 10 years old and looks like new.

The black ones are 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. It's only missing the bible of canning, the Ball Blue Book.

You will never need anything else except jars & lids (and the jars are reusable)!

The complete list of canners is on these pages:

Water bath canners - Good for acidic foods, like applesauce, pickles, salsa, jams, jellies, most fruits
Pressure canners - needed for low and non-acidic foods, like canned vegetables (corn, green beans, etc), and meats
Canners for glass top stoves if you have a glass or ceramic stove
Canners for induction stovetops

Pressure Canners

If you plan on canning non-acidic foods and low acid foods that are not pickled - this means: meats, seafood, soups, green beans corn, most vegetables, etc., then you ABSOLUTELY must use a Pressure Canner.

Of course, you can use a pressure canner as a water bath canner as well - just don't seal it up, so it does not pressurize. This means a Pressure Canner is a 2-in-1 device. With it, you can can almost ANYTHING.

There are also other supplies, accessories, tools and more canners, of different styles, makes and prices, click here!

Basic Canning Accessories

From left to right:

Jar lifting tongs to pick up hot jars
Lid lifter - to remove lids from the pot of boiling water (sterilizing )
Lids- disposable - you may only use them once
Ring - holds the lids on the jar until after the jars cool - then you remove them, save them and reuse them
Canning Jar funnel - to fill the jars

FREE Illustrated Canning, Freezing, Jam Instructions and Recipes

Don't spend money on books. that you don't need to. Almost everything you can find in some book sold online or in a store is on my website here for free. Start with theEasy Home Canning Directions below. That is a master list of canning directions which are all based upon the Ball Bblue book, the National Center for Home Food Preservation and other reputable lab tested recipes. Almost every recipe I present in addition to being lab tested com. is in a step by step format with photos for each step and complete. explanations. that tell you how to do it, where to get the supplies and pretty much everything you need to know. In addition, there almost always in a PDF format so you can print them out and use them while you cook.

[ Easy Home Canning Directions]

[FAQs - Answers to common questions and problems]

[Free canning publications to download and print]