Have you ever been frustrated by a recipe that tells you to use 1/3 cup of freshly squeezed orange juice, and it leaves you perplexed as to how many oranges that might be? (That would be one medium, by the way.)
Thank you for reading the MtDemocrat.com digital edition. In order to continue reading this story please choose one of the following options.
If you are a current subscriber and wish to obtain access to MtDemocrat.com, please select the Subscriber Verification option below. If you already have a login, please select "Login" at the lower right corner of this box.
Special Introductory Offer
For a short time we will be offering a discount to those who call us in order to obtain access to MtDemocrat.com and start your print subscription. Our customer support team will be standing by Monday through Friday, 8am to 5pm to assist you.
If you are not a current subscriber and wish not to take advantage of our special introductory offer, please select the $12 monthly option below to obtain access to MtDemocrat.com and start your online subscription
How about a recipe that asks for 2 to 3 cups of pitted, sliced apricots? How many pounds should you buy at the market or pick from your tree? (That would be 1 pound, or 8 to 12 medium apricots.)
“The Ball Complete Book of Home Preserving” offers a “Produce Purchase Guide” that helps home cooks and food preservers solve these puzzles. Here are some amounts for spring produce and year-around produce. Fruit with pits are assumed pitted. Vegetables that are normally peeled are assumed peeled and sliced or chopped.
Cherries: 1 pound = 2 cups
Grapefruit: 1 to 2 medium = 1 pound
Grapefruit: 1 medium = 2/3 cup juice
Lemons: 2 to 3 medium = 1 pound
Lemons: 1 medium = 2 1/2 to 3 tablespoons juice
Lemons: 1 medium = 1 tablespoon grated zest
Oranges: 2 to 3 medium = 1 pound
Rhubarb: 4 to 8 stalks = 1 pound = 3 cups
Strawberries: 1 pound sliced = 2 to 2 1/4 cups
Strawberries: 1 pound crushed = 1 1/2 cups
Asparagus: 16 to 20 medium = 1 pound
Asparagus: 1 pound = 3 cups
Peas, green, in pod: 1 pound shelled = 1 cup
Turnips and Rutabaga: 3 to 4 medium = 2 1/2 cups
Bananas: 3 medium = 1 pound
Bananas: 1 pound = 2 cups sliced, 1 cup mashed
Pineapple: 1 medium = 4 pounds
Pineapple: 4 pounds = 5 cups
Beans, dried, kidney: 1 pound = 2 1/2 cups
Beans, dried, pea/navy: 1 pound = 2 1/4 cups
Beets: 10 medium = 1 pound
Beets: 1 pound = 2 cups
Broccoli: 1 medium bunch = 1 pound
Broccoli: 1 pound = 2 cups
Cabbage: 1 small to medium head = 1 pound
Cabbage: 1 pound = 4 to 6 cups shredded
Carrots: 5 to 6 medium = 1 pound
Carrots: 1 pound = 3 cups sliced, 2 1/2 cups shredded
Cauliflower: 1 small head = 1 pound
Cauliflower: 1 pound = 1 1/2 cups
Celery: 1 bunch = 2 pounds
Celery: 1 stalk = 1/2 cup
Onions, cooking: 3 to 4 medium = 1 pound
Onions, cooking: 1 pound = 2 1/2 cups
Mushrooms: 1 pound = 5 to 6 cups
Parsnips: 4 medium = 1 pound
Parsnips: 1 pound = 2 cups
You can download the guide at freshpreserving.com/guides/ProducePurchaseGuide.pdf .
For questions about safe home food preservation or to schedule a speaker for organizations or clubs on the topics of food safety or food preservation, call the Master Food Preservers at 530-621-5506.
For more information visit the Master Food Preserver Website at cecentralsierra.ucanr.org/Master_Food_Preservers/.
Sign up to receive the Master Food Preservers e-newsletter at ucanr.org/mfpenews/.