Weights and Processed Yields of Fruits

and Vegetables in Retail Containers

Retail or direct marketing at farmer’s markets, roadside markets, stands and pick-your-own farms is an
important and growing method of marketing fresh fruits and vegetables in Georgia. However, many of the
containers used in the wholesale trade are not practical for direct marketing to consumers who desire fruits and
vegetables in small quantities. The retail marketer has the option of selling his product in small volume
containers or by count when scales are unavailable.
Containers available for retail marketing come in a wide range of sizes and materials. Some of the more
common retail containers are presented in Table 1.
Table 1. Common Retail Containers
COMMON NAME MATERIAL COMMON SIZE(S)
Bags Paper and polyethylene, often with handles peck to bushel
2
Kraft paper bags Grocery bag - /3 bushel
No. 20 bag - 8 quarts
No. 10 bag - 7 quarts
No. 8 bag - 4 quarts
No. 2 bag - 1 quart
Baskets Wood , and 1 peck; and 1 bushel
Boxes, Cartons and Hampers Corrugated paper, often waved, or wood from peck to 1 bushel
Fruit and Vegetable Baskets Corrugated paper with handles 2 to 8 quarts
Fruit Tills or Cups Pulp, cardboard, plastic, corrugated paper or wood pint to 4 quarts
Trays Corrugated paper 6 to 8 quarts (10 to 15 pounds)

Under specific fruit and vegetable crops, retail containers are compared with the more common containers
(bushels, lugs, etc.) that are used in the wholesale trade (tables 2 and 3). In addition, weights and approximate
yields for canning and freezing of fruits and vegetables in some of the common retail containers are presented
for use in retail marketing. Because processed yields can vary so much based on size of produce and
processing method, consider the indicated yields to be approximate values.
Table 2. Weights and Approximate Processed Yields for Fruits
PRODUCT RETAIL VOLUME NET WEIGHT (LBS) PROCESSED YIELD
Apples bushel (bu.) 42 to 48 1 bushel = 15 to 18 qt. canned applesauce = 30
to 36 qt. frozen applesauce = 10 to 12 qt. juice
bushel bag 24 1 peck (32 med. apples) = 4 qt. canned
1 to 1 lb. fresh = 1 pt. frozen
peck 10 to 14 2 to 3 lb. fresh = 1 qt. canned
1 cup pared, sliced = lb.
Blackberries 6-qt. tray 10 to 12 1 to 3 lb. = 1 qt. canned
gallon 5 to 6
quart 1 to 1
PRODUCT RETAIL VOLUME NET WEIGHT (LBS) PROCESSED YIELD
Blueberries 6-qt. tray 9 to 12 2¼ to 3 lb. = 1 qt. canned
gallon 6 to 8 1 pt fresh = 1 pt. frozen
1
quart 1½ to 2 1 cup = /3 lb.
1
pint ¾ to 1 1 cup = /3 lb.
Cherries lug 15 to 16 2 to 2½ lb. = 1 qt. canned, unpitted
quart 1½ to 1¾ 1 pt. = 1 pt. frozen, unpitted
1
pint 1¼ to 1½ 1 cup = /3 lb.
Grapes bushel 44 to 50 1 bu. = 16 qt. of juice
(with stems) lug 24 to 28 1
1 cup (whole, stemmed) = /3 lb.
2-qt. basket 2½ to 3
Peaches bushel 48 to 52 1 bu. = 18 to 24 qt. canned
½ bushel bag 24 2 to 2½ lb. = 1 qt. canned
lug 19 to 22 1 to 1½ lb. = 1 pt. frozen
2
peck 12 to 14 1 cup = /5 lb.
Pears bushel 48 to 50 1 bu. = 20 to 25 qt. canned
lug 21 to 24 2 to 2½ lb. = 1 qt. canned
1 to 1½ lb. = 1 pt. frozen
peck 12 to 14 2
1 cup pared, sliced = /5 lb.
Plums bushel 50 to 56 1 bu. = 24 to 30 qt. canned
2 to 2½ lb. = 1 qt. canned
peck 13 to 15 1
1 cup halves = /3 lb.
1
Raspberries 6-qt. tray 8 to 10 1 cup = /3 lb.
3-qt. tray 4
quart 1¼ to 1½
pint ¾
Strawberries quart 1¼ to 1½ 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

Table 3. Weights and Approximate Processed Yields for Vegetables

NET WEIGHT*
PRODUCT RETAIL VOLUME (LBS) PROCESSED YIELD COMMENTS
Asparagus bushel (bu.) 24 1 to 1½ lb. = 1 pt. frozen often sold in bunches
pyramid crate 32 3 to 4 lb. = 1 qt. canned weighing 1½ to 2 lb. each
Beans, Lima bushel 30 1 bu. = 12 to 16 pt. frozen
peck 8 to 9 3 to 5 lb. = 1 qt. canned
Beans, Snap bushel 28 to 30 1 bu. = 30 to 45 pt. frozen
1½ to 2½ lb. = 1 qt. canned
peck 8
1 bu. = about 15-16 qt. canned
Beets bushel, topped 52 1 bu. = 35 to 42 pt. frozen often sold in 2 lb. bunches
2 to 3½ lb. = 1 qt. canned with leaves
Broccoli bushel 23 to 25 1 bu. = 10 to 12 qt. canned usually sold by the head or
1 lb. = 1 pt. frozen bunch weighing 1 to 1½ lb.
Brussels carton, loose pack 25 1 qt. = 1½ pt. frozen
Sprouts quart 1½
Cabbage flat crate 53 to 60 3 lb. = 1 qt. canned sauerkraut often sold by the head,
1 lb. = 2 cups cooked varying in size with variety
carton 53 and tightness of head,
1 lb. = 4 cups shredded
usually 2 to 6 lbs.
 NET WEIGHT*
PRODUCT RETAIL VOLUME (LBS) PROCESSED YIELD COMMENTS
Carrots bushel, topped 50 1 bu. = 32 to 40 pt. frozen often sold in 1 lb. bunch
carton packed 23 to 27 2 to 3 lbs. = 1 qt. canned with tops
2 doz. bunches of 1
lb. ea.
Cauliflower carton of 12 to 18 to 24 2 med. heads = 3 pt. frozen, usually sold as 1 to 1½
16 trimmed or 1½ qt. canned lb. heads
Collards Sold by doz. ¾-1 lb. = 1 pt. markets desire bunches to
bunches: 3 plants weigh 4 lbs.
per bunch from N.
Ga., 5-7 plants S.
Ga. from
direct-seeded crop
Corn, Sweet bushel 35 60 ears = 14 to 17 pt. frozen usually sold by doz. which
wirebound crates 42 to 50 1 doz. ears = 1 to 1½ qt. canned weigh 6 to 8 lb. in husk

Cucumbers bushel 48 to 50 1 bu. = 24 qt. of dill pickles sometimes sold by count

peck 12 to 13
Eggplants bushel 33 to 35 sometimes sold by count
Greens bushel 18 to 20 1 to 1½ lb. = 1 pt. frozen mustard, spinach, & turnip
often sold in 1 to 1½ lb.
bunches or bag
Kale bushel 18 1 bu. = 6 to 9 qt. canned also sold in 1 to 1½ lb.
12 to 18 pt. frozen bunches
Muskmelons bushel 48 usually sold by count; vary
widely in size by variety, 3 to
6 lb. each
Okra tall bushel hamper 26 to 30 1 bu. = 17 qt. canned
12 qt. basket 15 to 18 34 to 40 pt. frozen

Onions dry, sack 50

bunch, green - 15 to 18
48 bunches
Peas, English bushel 28 to 30 1 bu. = 12 to 15 pt. frozen
green (unshelled) peck 7 to 8 3 to 6 lb. = 1 qt. canned
Peas, Southern bushel hamper 25 3½ - 4 = 1 qt.
Peas, Edible peck 8 to 10
Pod quart 1 to 1½
2 2
Peppers, Green bushel 25 to 30 /3 /3 lb. = pt. frozen Green (often sold by count)
Hot large peppers, 80-85 per bu;
cartons 16 to 25 small peppers, 110 per bu.

Potatoes, Irish sack 100 1 bu. = 20 qt. canned

(mature) bushel 60
peck 15
Potatoes (new) No. 10 bag 10
Pumpkins pie pumpkin ea. 5 to 15 3 to 4 lb. = 1 qt. canned sold by count
Jack o’lantern ea. 15 to 40
Radishes carton of 30 12 also sold in bunches of ½ to
6 oz. film bags ¾ lb.
Rhubarb bunch 2 to 2 ½ 1 lb. cooked = ¾ cup
2
Rutabaga bushel basket 56 1 lb. = 2 /3 cups diced usually sold by count
peck 15
Squash, bushel 40 to 44 1 bu. = 32 to 40 pt. frozen zucchini, crookneck, Patty
Summer 8 qt. basket 10 2 to 4 lb. = 1 qt. canned Pan, etc.
 NET WEIGHT*
PRODUCT RETAIL VOLUME (LBS) PROCESSED YIELD COMMENTS
Squash, Winter small ea. 1 to 4 3 lb. = 2 pt. frozen usually sold by count and
2 to 3 lb. = 1 qt. canned may be graded by size such
as Acorn, Butternut,
Buttercup
intermediate ea. 6 to 12 such as Delicious, Golden
Hubbard, Banana

large ea. 15 to 40 such as Blue Hubbard,

Jumbo Banana
2
Sweet Potatoes bushel (cured) 50 /3 lb. = 1 pt. frozen
peck 12 to 13 2 to 3 lb. = 1 qt. canned
Tomatoes bushel 53 2 to 3 lb. = 1 qt. canned
paperboard box 25 1 bu. = 15 to 20 qt. canned
8 qt. or peck basket 12 to 15
2
Turnips (without tops) 50 to 56 1 lb. = 2 /3 cups diced wash - tie 6-8 turnips per
mesh bag or bunch - roots to be 2-3"
bushel in diameter
peck 12 to 15

bunched with tops 18 doz.

– sold by doz. in
paperboard box
Watermelons paperboard box 4 melons usually sold by count
*Net weight per container may vary slightly due to variation in product size. Net weight should not be less than the least stated weight listed.

Volumes and Conversions

• Bushel = 2,150 cubic inches = 8 gal. (dry) = 32 qt. (dry) = 64 pt. (dry) = 4 pecks
• Peck = bushel = 8 qt. (dry) = 538 cubic inches
• Lug = shallow containers, usually wood, that vary in size
• Gallon = 4 qt. = 231 cubic inches
• Kilo (or kilogram) = 2.205 lb.
• Liter = 1.057 qt. (liquid)

Acknowledgments and Selected References

The authors wish to acknowledge the following sources and references, certain tables from which were
adapted for use in this publication.
Conversion Factors and Weights and Measures for Agricultural Commodities and Their Products. Production
and Marketing Administration, USDA, 96p.
Sabota, C.M. and J.W. Courter. Net Weights and Processed Yields of Fruits and Vegetables in Common Retail
Units. Cooperative Extension Service, University of Illinois at Urbana-Champaign.
Magoon, C.E. Container Net Weights. United Fresh Fruit and Vegetable Association, Alexandria VA. 1976.

Prepared by former Extension horticulturists S.C. Myers and Paul Corditz. Released by Darbie Granberry and Terry
Kelley, Extension horticulturists. Reviewed by Bob Westerfield, Extension horticulturist.

Circular 780 Reviewed January 2014

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