Weights and Approximate Processed Yields for Fruits
| Product | Retail Volume | Net Weight (lbs) | Processed yield |
| Apples | bushel (bu) | 42 to 44 Approximately 90 apples |
1 bushel = 15 to 18 qt. canned applesauce
1 bushel = 30 to 36 qt. frozen applesauce 1 bushel = 10 to 12 qt. juice 1 peck (32 med. apples) = 4 qt. canned 1 1/4 to 1 1/2 lb. fresh = 1 pt. frozen 2 to 3 lb. fresh = 1 qt. canned 1 cup pared, sliced = 1/4 lb. |
| 1/2 bushel bag |
22 | ||
| peck |
10 to 12 | ||
| Blackberries | 6-qt. tray | 10 to 12 | 1 1/2 to 3 lb. = 1 qt. canned |
| gallon |
5 to 6 | ||
| quart |
1 1/4 to 1 1/2 | ||
| Blueberries | 6-qt. tray | 9 to 12 | 2 1/4 to 3 lb. = 1 qt. canned
1 pt. fresh = 1 pt. frozen 1 cup = 1/3 lb. 1 cup = 1/3 lb. |
| gallon |
6 to 8 | ||
| quart | 1 1/2 to 2 | ||
| pint | 3/4 to 1 | ||
| Cherries | lug | 15 to 16 | 2 to 2 1/2 lb. = 1 qt. canned, unpitted
1 pt. = 1 pt. frozen, unpitted 1 cup = 1/3 lb. |
| quart |
1 1/2 to 1 3/4 | ||
| pint |
1 1/4 to 1 1/2 | ||
| Grapes (with stems) |
bushel |
44 to 50 |
1 bu = 16 qt. of juice
1 cup (whole, stemmed) = 1/3 lb. |
| lug | 24 to 28 | ||
| 2-qt. basket | 2 1/2 to 3 | ||
| Peaches | bushel | 44 to 46 | 1 bu = 18 to 24 qt. canned
2 to 2 1/2 lb. = 1 qt. canned 1 to 1 1/2 lb. = 1 pt. frozen 1 cup = 2/5 lb. |
| 1/2 bushel bag | 23 | ||
| lug | 19 to 22 | ||
| peck | 11 to 13 | ||
| Pears | bushel | 42 to 44 | 1 bu = 20 to 25 qt. canned
2 to 2 1/3 lb. = 1 qt. canned 1 to 1 1/2 lb. = 1 pt. frozen 1 cup pared, sliced = 2/5 lb. |
| lug |
21 to 22 | ||
| peck | 11 to 12 | ||
| Plums | bushel | 46 to 50 | 1 bu = 23 to 24 qt. canned
2 to 2 1/2 lb. = 1 qt. canned 1 cup halves = 1/3 lb. |
| peck |
11 to 13 | ||
| Raspberries | 6 - qt. tray | 8 to 10 | 1 cup = 1/3 lb. |
|
3 - qt. tray |
4 | ||
| quart | 1 1/4 to 1 1/2 | ||
| pint | 3/4 | ||
| Strawberries | quart | 1 1/4 to 1 1/2 | 1 lb. = 1 pt. frozen |
|
4-qt. basket |
6 | ||
|
6-qt. basket |
10 to 12 | ||
|
8-qt. basket |
12 to 15 | ||
|
8-qt. flat |
12 | ||
|
24-qt. crate |
36 |