Interested in getting started in canning? Not sure how large of a garden to make? Well, if you have an idea how many cans of tomatoes you want to have in a year, we’ve got the amounts you need!
I’ve researched the National Center for Home Food Preservation to generate a quick reference table on pounds of food per quart of canned vegetables. Working through the University of Georgia, they developed average canning yields of over 20 vegetable products that you can preserve at home via canning!
The table data is presented in both English and Metric Unit, in terms of mass of vegetables required per volume of canned vegetable. This is more convenient than the actual NCHFP data, as they provide their information in pounds vegetable per 7 quarts or 9 pints canned.
Vegetable Canning Yield Table
| Vegetable | Lb per Quart Jar | kg per Liter | Lb/ bushel | Canned Quarts per bushel | Lbs for 7 quarts | Lbs for 9 pints |
| Asparagus, Spears or Pieces | 3.5 | 1.5 | 31 | 7-12 | 24.5 | 16 |
| Beans, Peas (shelled/dry) | 0.75 | 0.3 | N/A | N/A | 5 | 3.25 |
| Dry beans w/ tomato or molasses sauce | 0.75 | 0.3 | N/A | N/A | 5 | 3.25 |
| Snap & Italian Beans | 4 | 1.7 | 31 | 12-20 | 14 | 9 |
| Beans, Lima | 2 | 0.9 | 32 | 6-10 | 28 | 18 |
| Beets | 3 | 1.3 | 52 | 15-20 | 21 | 13.5 |
| Carrots | 2.5 | 1.1 | 50 | 17-25 | 17.4 | 11 |
| Corn – Whole Kernel | 4.5 | 1.9 | 35 | 6-11 | 31.5 | 20 |
| Okra | 1.5 | 0.6 | 26 | 16-18 | 11 | 7 |
| Shelled Peas, Green or English | 4.5 | 1.9 | 30 | 5-10 | 31.5 | 20 |
| Peppers | 2 | 0.9 | 25 | 10-15 | 9 | |
| Potatoes, Sweet | 2.5 | 1.1 | 50 | 17-25 | 17.5 | 11 |
| Potatoes, White | 2.75 | 1.2 | 50 | 18-22 | 20 | 13 |
| Pumpkins and Squash | 2.25 | 1.0 | N/A | N/A | 16 | 10 |
| Spinach | 4 | 1.7 | 18 | 3-9 | 28 | 18 |
| Tomato Juice | 3.25 | 1.4 | 53 | 15-18 | 23 | 14 |
| Tomatoes, Crushed | 2.75 | 1.2 | 53 | 17-20 | 22 | 14 |
| Tomato Sauce | 5 | 2.1 | 53 | 10-12 | 35 | 21 |
| Tomato Sauce, (thick) | 6.5 | 2.8 | 53 | 7-9 | 46 | 28 |
| Tomato, Whole or Halved | 3 | 1.3 | 53 | 15-21 | 21 | 13 |
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