Homestead Canning Yield Calculator
Created by: Emma Collins
Last updated:
Calculate how many quart or pint jars you can fill from your produce. Enter pounds of tomatoes, peaches, green beans, or other produce and get jar counts, processing times, and canning method guidance.
Homestead Canning Yield Calculator
HomesteadingFind out how many jars you can fill from your produce harvest.
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What is a Homestead Canning Yield Calculator?
A Homestead Canning Yield Calculator tells you how many jars you can fill from a given amount of fresh produce. By entering the type of produce and weight, you get an estimate of quart and pint jars you will fill — accounting for prep waste from peeling, coring, and trimming.
This tool also tells you the canning method (water bath or pressure), processing times, and helpful notes for each type of produce. Whether you are putting up tomatoes from the garden, preserving a bushel of peaches, or canning venison, this calculator helps you plan jar and lid purchases, processing time, and pantry space.
Canning Yield Reference Chart
| Produce | Lbs/Quart | Lbs/Pint | Method | Process Time |
|---|---|---|---|---|
| Tomatoes (whole/halved) | 3 | 1.5 | Water Bath | 45 min |
| Tomatoes (crushed/diced) | 3.5 | 1.75 | Water Bath | 45 min |
| Tomato Sauce | 5 | 2.5 | Water Bath | 35 min |
| Salsa | 3.5 | 1.75 | Water Bath | 15 min |
| Peaches | 2.5 | 1.25 | Water Bath | 30 min |
| Pears | 2.5 | 1.25 | Water Bath | 25 min |
| Apple Slices | 2.5 | 1.25 | Water Bath | 20 min |
| Applesauce | 3 | 1.5 | Water Bath | 20 min |
| Apple Butter | 4 | 2 | Water Bath | 10 min |
| Berries (whole) | 2 | 1 | Water Bath | 15 min |
| Jam / Jelly | 2.5 | 1.25 | Water Bath | 10 min |
| Dill Pickles (cucumbers) | 1.5 | 0.75 | Water Bath | 15 min |
| Bread & Butter Pickles | 2 | 1 | Water Bath | 10 min |
| Pickle Relish | 2.5 | 1.25 | Water Bath | 10 min |
| Green Beans | 2 | 1 | Pressure | 25 min |
Canning Safety Guidelines
Safe home canning is critical to prevent foodborne illness, especially botulism. Follow these guidelines:
- Use tested recipes: Only use recipes from USDA, Ball, or university extensions. Do not alter recipes.
- Match method to acidity: High-acid foods (pH < 4.6) use water bath; low-acid foods require pressure canning.
- Adjust for altitude: Above 1,000 ft, increase processing time (water bath) or pressure (pressure canner).
- Inspect seals: After cooling, check that lids are concave and sealed. Refrigerate any unsealed jars.
- Store properly: Keep jars in a cool, dark place. Use within 1 year for best quality.
Frequently Asked Questions
How many pounds of tomatoes to fill a quart jar?
For whole or halved tomatoes, you need about 3 lbs per quart jar. For crushed tomatoes, plan on 3.5 lbs per quart. For tomato sauce (cooked down), you need about 5 lbs per quart because of volume reduction during cooking.
How many quarts of green beans from a bushel?
A bushel of green beans weighs about 30 lbs and yields approximately 12-15 quarts canned. At 2 lbs per quart after trimming, that is a good planning estimate. Actual yield varies based on bean size and how tightly you pack.
What is the difference between water bath and pressure canning?
Water bath canning (212°F) is safe for high-acid foods like fruits, pickles, jams, and acidified tomatoes. Pressure canning (240°F at 10-15 psi) is required for low-acid foods like vegetables, meats, and soups to destroy botulism spores. Never water bath can low-acid foods.
How much produce waste should I expect?
Waste from peeling, coring, trimming, and spoilage ranges from 5% (berries) to 50% (corn on cob). Tomatoes lose about 10%, peaches 25%, apples 25%. This calculator accounts for typical prep waste in its estimates.
How many jars do I need for a year of canning?
A family of 4 eating 1 quart of canned tomatoes per week needs 52 quarts. For green beans at 1 pint per week, that is 52 pints. Most preserving families stock 50-100 quarts of tomatoes, 30-50 quarts of fruit, and 20-40 quarts of pickles per year.
Sources and References
- USDA Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, 2015 Revision
- Ball Blue Book Guide to Preserving, Jarden Home Brands, 38th Edition, 2023
- National Center for Home Food Preservation, University of Georgia Cooperative Extension, 2024
- Penn State Extension, "Let's Preserve: Canning Basics", 2023