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Appears in
The Art of Preserving
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

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Estimating fruit and vegetable yields

PRODUCE QUANTITY PER LB YIELD
Apples 3 medium 3 cups sliced per lb
Apricots 8 to 10 medium 2–3 cups sliced per lb
Asparagus 1 bunch (16 to 20 spears) 3 cups sliced per lb
Bell peppers (capsicums) 1 or 2 large 1¼ cups chopped per lb
Berries 3 to 4 cups 2 cups per pint
Cherries 3¼ cups
Cucumbers 1 medium 2 cups sliced per lb
Cucumbers, pickling (Kirby) 10 to 14 3 cups sliced per lb
Figs 10 to 12 medium
Lemons/juice 3 or 4 medium 2–3 Tbsp juice per lemon
Limes/juice 5 to 7 medium 1–2 Tbsp juice per lime
Onions 3 or 4 medium 2½ cups chopped per lb
Oranges/juice 2 or 3 medium â…“ cup juice per orange
Peaches 2 or 3 medium 2¾ cups sliced per lb
Pears 3 medium 2½ cups sliced per lb
Plums 4 or 5 medium 2½ cups sliced per lb
Quinces 1 or 2 medium
Rhubarb 6 to 8 stalks 3 cups chunks per lb
Tomatoes 3 to 5 medium 2–3 cups chopped per lb
Zucchini (courgettes) 3 or 4 medium 3 cups sliced per lb

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