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 applesauce1 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 Approximately 45 apples

peck  

10 to 12 Approximately 22 apples

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, unpitted1 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 juice1 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