Canning Calculator
Work out how many jars a harvest will fill before you start canning. Choose the fruit or vegetable, enter its weight and jar size, and get the jars, lids and canner loads plus a reminder of the USDA processing method and time.
Last updated:
As bought or picked (corn and peas in husks/pods).
Only some fruits have a separate raw-pack time.
How to use the Canning Calculator
- Choose the produce you are canning, such as crushed tomatoes or green beans.
- Enter its weight in pounds or kilograms, as picked or bought.
- Pick a jar size, pack style and your elevation.
- Press Calculate jars to see jars, lids, canner loads and the processing time.
- Follow a tested recipe for preparation and headspace, using the time shown as a reminder.
How the canning yield is calculated
The USDA Complete Guide to Home Canning lists, for each food, the average weight of fresh produce needed for a canner load of 7 quarts or 9 pints. Dividing gives the pounds per jar: crushed tomatoes need 22 lb ÷ 7 = 3.14 lb per quart. Your jars = weight ÷ pounds per jar, rounded up. For 25 lb that is 25 ÷ 3.14 = 7.95, so plan on 8 quart jars and 8 new lids. If the last jar would be only a sliver full, the calculator does not count it.
Lids are single use; jars and bands can be reused. A standard canner holds 7 quarts or 9 pints, so the calculator also tells you how many batches to plan.
Average yields and processing times
Pounds of fresh produce per jar and the processing time for the main pack (pints / quarts) at 0–1,000 ft. Pressure times assume 10 psi weighted gauge or 11 psi dial gauge.
| Produce | Per quart | Per pint | Canner | Time (pt / qt) |
|---|---|---|---|---|
| Apples, sliced | 2.7 lb | 1.4 lb | Boiling water | 20 / 20 min |
| Applesauce | 3.0 lb | 1.5 lb | Boiling water | 15 / 20 min |
| Berries (whole) | 1.7 lb | 0.9 lb | Boiling water | 15 / 15 min |
| Cherries (sweet or sour) | 2.5 lb | 1.2 lb | Boiling water | 15 / 20 min |
| Peaches, halved or sliced | 2.5 lb | 1.2 lb | Boiling water | 20 / 25 min |
| Pears, halved | 2.5 lb | 1.2 lb | Boiling water | 20 / 25 min |
| Plums, whole or halved | 2.0 lb | 1.0 lb | Boiling water | 20 / 25 min |
| Tomatoes, crushed | 3.1 lb | 1.6 lb | Boiling water | 35 / 45 min |
| Tomatoes, whole or halved in water | 3.0 lb | 1.4 lb | Boiling water | 40 / 45 min |
| Tomato sauce, thin | 5.0 lb | 2.3 lb | Boiling water | 35 / 40 min |
| Tomato sauce, thick | 6.6 lb | 3.1 lb | Boiling water | 35 / 40 min |
| Asparagus spears | 3.5 lb | 1.8 lb | Pressure | 30 / 40 min |
| Green or wax beans | 2.0 lb | 1.0 lb | Pressure | 20 / 25 min |
| Beets (no tops) | 3.0 lb | 1.5 lb | Pressure | 30 / 35 min |
| Carrots (no tops) | 2.5 lb | 1.2 lb | Pressure | 25 / 30 min |
| Corn, whole kernel (in husks) | 4.5 lb | 2.2 lb | Pressure | 55 / 85 min |
| Green peas (in pods) | 4.5 lb | 2.2 lb | Pressure | 40 / 40 min |
| Potatoes, white, cubed or whole | 2.9 lb | 1.4 lb | Pressure | 35 / 40 min |
| Pumpkin or winter squash, cubed | 2.3 lb | 1.1 lb | Pressure | 55 / 90 min |
| Sweet potatoes, pieces | 2.5 lb | 1.2 lb | Pressure | 65 / 90 min |
Altitude adjustments
| Elevation | Boiling-water canner (typical) | Weighted-gauge pressure | Dial-gauge pressure |
|---|---|---|---|
| 0–1,000 ft | time as listed | 10 psi | 11 psi |
| 1,001–2,000 ft | +5 min | 15 psi | 11 psi |
| 2,001–3,000 ft | +5 min | 15 psi | 12 psi |
| 3,001–4,000 ft | +10 min | 15 psi | 12 psi |
| 4,001–6,000 ft | +10 min | 15 psi | 13 psi |
| 6,001–8,000 ft | +15 min | 15 psi | 14 psi |
| 8,001–10,000 ft | +20 min | 15 psi | 15 psi |
This page is a planning aid, not a recipe. Prepare food, fill jars and leave headspace exactly as a tested recipe says, and check the National Center for Home Food Preservation for the current times for your food and altitude.
Frequently asked questions
How many pounds of tomatoes do I need per quart?
The USDA averages are about 3 pounds of fresh tomatoes per quart of crushed tomatoes (22 lb for 7 quarts) and about 1½ pounds per pint. Whole or halved tomatoes need slightly less, and sauce needs far more because it is cooked down: about 5 lb per quart for thin sauce and 6½ lb for thick.
How many quarts does a bushel make?
A bushel of tomatoes weighs about 53 pounds and yields roughly 15 to 21 quarts depending on how it is packed. A bushel of peaches (about 48 lb) gives roughly 16 to 24 quarts. Enter the weight to get an estimate for your produce.
Can I reuse canning lids?
Reuse jars and screw bands as long as they are in good condition, but use a new flat lid every time you process jars. The sealing compound on a used lid may not seal again reliably.
Which foods need a pressure canner?
Low-acid foods such as green beans, corn, carrots, beets, peas, potatoes, pumpkin, sweet potatoes and asparagus must be processed in a pressure canner. A boiling-water bath does not get hot enough to destroy the spores that cause botulism. High-acid fruits and acidified tomatoes can go in a boiling-water canner.
How does altitude change canning?
Water boils at a lower temperature at higher elevations. For a boiling-water canner you add processing time, typically 5 minutes at 1,001 to 3,000 ft, 10 at 3,001 to 6,000 ft and more above that. For a pressure canner you keep the time but raise the pressure: a weighted gauge goes from 10 to 15 psi above 1,000 ft, and a dial gauge rises step by step from 11 psi.
Why do half-pints use the pint time?
The USDA tested most foods in pints and quarts and advises processing half-pint jars for the same time as pints. Smaller jars are not given shorter times.
Where do the yield numbers come from?
They are the average weights per canner load (7 quarts or 9 pints) published in the USDA Complete Guide to Home Canning. Real yields vary with ripeness, variety, how tightly you pack and how much you trim.
Are all the tools on FreeToolCabin tested for quality and accuracy?
Yes! Every tool on our site undergoes automated Q/A testing in real browser environments to ensure high precision, correct output, and zero errors. If you happen to spot a bug or have a suggestion, please contact us at [email protected] and our team will review it right away.