I remembered I had a measurement guide in my canning file from a 1998 Old Farmers Almanac. Harvest season is here. If you are thinking of doing some preserving, either canning or freezing this guide might help.
When harvest recipes call for 1 pound of beets, exactly how much do you need?
Asparagus: 1 pound = 3 cups chopped
Beans (string): 1 pound = 4 cups chopped
Beets: 1 pound = 2 1/2 cups chopped (5 medium)
Broccoli: 1/2 pound = 6 cups chopped
Cabbage: 1 pound = 4 1/2 cups shredded
Carrots: 1 pound = 3 1/2 cups sliced or grated
Cucumbers: 1 pound = 4 cups sliced (2 medium)
Garlic: 1 clove = 1 teaspoon chopped
Onions: 1 pound = 4 cups sliced = 2 cups cooked
Peas: 1 pound whole = 1- 1 1/2 cups shelled
Potatoes: 1 pound sliced = 2 cups mashed = 3 medium
Pumpkin: 1 pound = 4 cups chopped = 2 cups cooked, drained
Spinach: 1 pound = 3/4-1 cup cooked
You may ask, why use a canning method when it is easier to freeze. One reason is if we have a major power outage, there is a chance of losing the contents in your freezer. Your canned goods will still be available on your pantry shelf.
Prior to COVID, preserving classes were offered through the nutrition program with the Master Preservers program at the OSU Extension campus in Redmond. Hopefully that program will resume in 2022.
Be sure to listen to the Gardening: Get Good at it "Gear Up the Garden for Cold Weather" segment on Tues. Oct. 5 on KPOV 88.9 FM between 9-9:30 a.m.