Jars Needed
7 quarts
Lids & Rings
7
Cases (12/case)
1
Jars Needed
7
quart jars
Lids & Rings
7
each needed
Cases
1
of 12 jars
Total Produce
20.0 lbs
Headspace
1/2 inch
Method
Water Bath
| Produce | Lbs/Bushel | Qts/Bushel | Lbs/Qt |
|---|---|---|---|
| Tomatoes (whole) | 53 | 18 | 3.0 |
| Peaches | 48 | 18 | 2.7 |
| Green Beans | 30 | 15 | 2.0 |
| Sweet Corn | 35 | 7 | 5.0 |
| Cucumbers | 48 | 16 | 3.0 |
| Carrots | 50 | 17 | 2.9 |
Processing Method
Fruits and pickles use water bath canning. Vegetables require a pressure canner at 10 PSI.
Headspace Guide
Jams: 1/4 inch. Fruits: 1/2 inch. Vegetables: 1 inch. Proper headspace ensures a good vacuum seal.
Buy Extra
Purchase 10–15% more produce than calculated to account for bruised or unusable pieces.
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Inputs
Result
1 bushel = 18 quarts per bushel. Quarts needed = 18. Lids and rings = 18 each. Cases = ceil(18/12) = 2 cases. Processing: water bath, 1/2 inch headspace.
Inputs
Result
Quarts = 20 lbs / 2.0 lbs per quart = 10 quarts. Pints = 10 x 2 = 20 pint jars. Lids and rings = 20 each. Processing: pressure canner at 10 PSI, 1 inch headspace.
Inputs
Result
Strawberry jam yields 1.0 half-pints per lb. 10 lbs x 1.0 = 10 half-pints. Since half-pints = quartsNeeded x 4, and quartsNeeded = 10/4 = 2.5, jars = ceil(2.5 x 4) = 10. Lids = 10. Water bath, 1/4 inch headspace.
One bushel of tomatoes weighs approximately 53 lbs and yields about 18 quarts of whole or halved tomatoes. If you're making crushed tomatoes, expect 17 quarts per bushel. Tomato sauce yields fewer jars—about 11 quarts per bushel—because the sauce cooks down significantly.
| Tomato Product | Lbs/Bushel | Quarts/Bushel | Lbs/Quart |
|---|---|---|---|
| Whole/Halved | 53 | 18 | 3.0 |
| Crushed | 53 | 17 | 3.1 |
| Sauce | 53 | 11 | 4.8 |
| Juice | 53 | 16 | 3.3 |
The amount varies significantly by produce type. Green beans require about 2 lbs per quart (the lightest), while sweet corn needs 5 lbs per quart because kernels pack densely. Most fruits fall between 2.5–3.0 lbs per quart, and most vegetables between 2.0–3.1 lbs per quart.
| Produce | Lbs Per Quart | Method | Headspace |
|---|---|---|---|
| Green Beans | 2.0 | Pressure | 1 inch |
| Peaches | 2.7 | Water Bath | 1/2 inch |
| Tomatoes | 3.0 | Water Bath | 1/2 inch |
| Sweet Corn | 5.0 | Pressure | 1 inch |
Headspace is the gap between the food and the jar lid. Jams and jellies need 1/4 inch headspace. Fruits, tomatoes, and pickles need 1/2 inch. Low-acid vegetables processed in a pressure canner need 1 inch. Incorrect headspace causes seal failures or jar breakage.
The canning method depends on the food's acidity. High-acid foods (fruits, tomatoes, pickles, jams) are safely processed in a boiling water bath at 212°F. Low-acid vegetables (beans, corn, carrots, beets, peppers) must be pressure canned at 240°F (10 PSI) to destroy botulism spores.
| Method | Foods | Temperature | Typical Time |
|---|---|---|---|
| Water Bath | Fruits, tomatoes, pickles, jams | 212°F | 10–40 min |
| Pressure Canner | Beans, corn, carrots, beets | 240°F (10 PSI) | 20–25 min |
You need exactly one lid and one ring (screw band) per jar. Lids are single-use—the sealing compound deforms during processing and cannot reseal safely. Rings can be reused if they are not rusted or bent. Buy lids in boxes of 12 to match standard jar cases.
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Last Updated: Mar 16, 2026
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