Monday, July 21, 2014
PLACERVILLE, CALIFORNIA
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Master Food Preserver: Spring produce

By
From page B4 | April 24, 2013 |

MASTER FOOD PRESERVER Monique Wilber. Democrat photo by Pat Dollins

MASTER FOOD PRESERVER Monique Wilber. Democrat photo by Pat Dollins

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.)

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.

 

Spring fruit

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

 

Spring vegetables

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

 

Year-around (or nearly) fruit

Bananas: 3 medium = 1 pound
Bananas: 1 pound = 2 cups sliced, 1 cup mashed
Pineapple: 1 medium = 4 pounds
Pineapple: 4 pounds = 5 cups

 

Year-around (or nearly) vegetables

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/.

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Monique Wilber

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