Canning Yield Calculator

Estimate how many jars of canned goods you will get from fresh produce, plus processing times.

Results

Visualization

How It Works

Canning preserves food at peak freshness for 12-18 months on the shelf. Yield depends on produce type, density, and jar size. Always use tested recipes from USDA or Ball/Kerr for safe acidity and processing times.

The Formula

Jars = floor(Produce lbs / lbs per jar). lbs per jar = lbs per quart x size multiplier. Batches = ceil(Jars / jars per canner load).

Variables

Size multipliers: Half Pint = 0.25, Pint = 0.5, Quart = 1.0. Canner capacity: 7 quarts, 9 pints, or 12 half-pints per batch.

Example

10 lbs of tomatoes in pint jars: 1.5 lbs per pint = 6 pint jars. Processing: 40 minutes. One canner batch holds 9 pints, so 1 batch needed.

Tips

  • NEVER modify the acid level, proportions, or processing time of a tested canning recipe -- botulism is no joke.
  • Start with water bath canning (high-acid foods) before investing in a pressure canner.
  • Check every jar seal after 24 hours -- press the center of the lid. If it pops, refrigerate and use within a week.
  • Leave proper headspace: 1/4 inch for jams, 1/2 inch for fruits, 1 inch for vegetables.
  • Start the processing timer only after water returns to a full rolling boil.