Friday, April 18, 2014
PLACERVILLE, CALIFORNIA
99 CENTS

Master Food Preservers: On the measurement of summer produce

MASTER FOOD PRESERVER Monique Wilber. Democrat photo by Pat Dollins

MASTER FOOD PRESERVER Monique Wilber. Democrat photo by Pat Dollins

Summer is just a few days away and many people are busy “putting up” fresh, tasty, healthy homemade preserved foods — they are preserving summer’s goodness.

In the middle of winter, you can enjoy summer produce in different ways: canned low-acid fruits in syrup or juice; canned pie fillings, syrups and spreads; pickled and fermented vegetables (and fruit); pressure canned vegetables; frozen foods; and dehydrated foods.

Foods purchased in season are less expensive, too. Start making plans to put Master Food Preserver free public classes on the calendar; classes start in July.

But — how many plums in a pound? There are 10 plums in a pound. 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 comparable amounts for summer produce. Fruit with pits are assumed pitted and sliced. Vegetables that are normally peeled are assumed peeled and sliced or chopped.

 

Summer fruit

Cantaloupe: 1-6 inch melon = 3 pounds = 6-7 cups
Figs, fresh: 9 medium = 1 pound = 2 ½ cups
Figs, dried: 40 medium = 1 pound = 3 cups
Grapes: 1 pound = 2 ½-3 cups
Honeydew melon: 1-6 inch melon = 3 pounds = 4-5 cups
Nectarines: 3 medium = 1 pound = 2 ½ cups
Oranges, Valencia: 2 to 3 medium = 1 pound
Oranges, Valencia: 1 medium = 1/3 cup juice
Oranges, Valencia: 1 medium = ½ cup chopped
Oranges, Valencia: 1 medium = 4 teaspoons grated zest
Peaches: 3 medium = 1 pound = 2 ¼ cups sliced
Peaches: 3 medium = 1 pound = 1 ¾ cups crushed
Pears: 3 medium = 1 pound = 2 ¼ cups
Plums: 10 medium = 1 pound = 1 2/3 cups

 

Summer vegetables

Beans, snap: 1 pound = 3 cups
Corn: 1 medium ear = ½ cup
Cucumbers: 1 medium = 8 ounces = 2 cups
Peppers, sweet: 1 large = 6-8 ounces = 1 ¼ cups
Potatoes: 3 medium = 1 pound = 2 ¼ cups
Squash, summer: 3 medium = 1 pound = 3 cups
Tomatoes, round: 3 medium = 1 pound = 2 ½-3 cups chopped
Tomatoes, round: 3 medium = 1 pound = 1 ½ cups crushed
Tomatoes, plum/Roma: 5 medium = 1 pound = 2 cups chopped
Tomatoes, plum/Roma: 5 medium = 1 pound = 1 1/2 cups crushed
Tomatoes, round or plum/Roma: 1 bushel = 53 pounds

To download the guide visit freshpreserving.com/guides/ProducePurchaseGuide.pdf. To know what’s in season in California visit california-grown.com/PDFs/Whats-In-Season.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 be sure to go to 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/.

Monique Wilber

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