Canning Fruits – An Approximate Guide For Pounds Per Quart Print

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This is only an approximate guide given to the amount of fresh fruit necessary to produce the amount of canned fruit desired.

To yield 1 quart of canned fruit use:

Apricots — 2 1/4 to 2 1/2 pounds

Cherries — 1 1/2 pounds

Peaches — 2 1/4 to 2 1/2 pounds

Pears — 2 to 2 1/4 pounds

Pineapple — 2 medium

Plums — 1 to 2 pounds

Rhubarb — 1 1/2 pounds

Strawberries — 3 to 3 1/2 pounds

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