This canning jar calculator helps you determine exactly how many Mason jars you need for canning tomatoes, cucumbers, green beans, and peppers. Based on USDA yield standards, calculate both quart and pint jar requirements for your harvest. Includes bushel to jar conversion chart and vegetable packing density guide for accurate canning planning.
Accurate jar planning prevents last-minute store runs, food spoilage, and wasted harvest.
Bushel to Jar Conversion Chart
Quick reference for converting farm market purchases or large harvests. All estimates are for quart jars using USDA standards.
Vegetable
Bushel Weight
Quart Jars
Pint Jars
🍅 Tomatoes
53 lbs
15-18 jars
30-36 jars
🥒 Cucumbers
48 lbs
24-32 jars
48-64 jars
🥬 Green Beans
30 lbs
15-20 jars
30-40 jars
🌶️ Peppers
25 lbs
20-25 jars
40-50 jars
🌽 Corn
35 lbs (in husk)
7-9 jars
14-18 jars
🥕 Carrots
50 lbs
16-20 jars
32-40 jars
💡 Pro Tip:
A bushel is a volume measurement (about 8 gallons), but weight varies by vegetable. Always weigh your produce for the most accurate jar estimate.
Mason Jar Size Guide for Canning
Not all Mason jars are created equal. Here's when to use each size for optimal results.
Half-Pint (8 oz)
Best For:
• Jams and jellies
• Hot sauce
• Sample sizes
• Gift portions
Perfect for spreads you'll use quickly
Pint (16 oz)
Best For:
• Pickles (spears)
• Salsas
• Tomato sauce
• Relishes
Ideal for 2-3 servings
Quart (32 oz)
Best For:
• Whole pickles
• Green beans
• Whole tomatoes
• Large batches
Family-size portions
⚠️ Size Matters:
Processing times vary by jar size. Always follow USDA-approved recipes for your specific jar size. Quart jars require longer processing than pints for the same recipe.
Canning Math Cheat Sheet
Visual Equation: 1 Bushel (53 lbs) = 15-18 Quart Jars. The fastest way to convert farm produce to pantry storage.
Stop running to the store mid-recipe. Know exactly what you need.
📏
Canning Reality Check: Jar counts are not guesswork. USDA-tested canning recipes are based on average packing density, headspace, and liquid displacement — not how "full" a jar looks.
Why Estimating Yield Matters
There is nothing worse than having a pot of boiling brine and realizing you are two jars short. Or worse, buying 3 cases of jars when you only needed one.
Vegetable density varies wildly. A pound of green beans takes up much more space (volume) than a pound of crushed tomatoes. Our calculator uses USDA average packing densities to give you a safe estimate.
Not accounting for liquid loss during blanching or cooking
Vegetable Yield Chart (Lbs per Quart)
If you prefer to do the math manually, here is the standard breakdown for raw-pack canning:
Vegetable
Weight per Quart Jar
Notes
🥒 Cucumbers
1.5 - 2 lbs
Whole small gherkins pack tighter than spears.
🥬 Green Beans
1.5 - 2 lbs
Pack them tightly vertically for best yield.
🍅 Tomatoes
2.5 - 3 lbs
Crushed tomatoes are dense; whole take more space.
🌶️ Peppers
1 - 1.25 lbs
Peppers are hollow and light. They fill jars fast.
Wide Mouth vs. Regular Mouth: Which to Choose?
Wide Mouth
Best For: Whole pickles, green beans, chunks of fruit.
Easy to pack and easy to wash.
Regular Mouth
Best For: Sauces, relishes, jams, pourable items.
The "shoulder" keeps food submerged.
Frequently Asked Questions
How many pounds of tomatoes fit in a quart jar? ▼
For raw-packed whole tomatoes: 2.5-3 lbs per quart jar. For crushed/sauce: 2.5-2.75 lbs. The exact amount depends on how tightly you pack and whether tomatoes are whole, halved, or crushed.
How many cucumbers per jar for pickles? ▼
For quart jars: 1.5-2 lbs of cucumbers (about 4-6 medium pickling cucumbers). For pint jars: 0.75-1 lb (about 2-3 medium cucumbers). Small gherkins pack more tightly than spears or slices.
How many jars do I need for a bushel of tomatoes? ▼
A bushel of tomatoes weighs about 53 lbs and yields approximately 15-18 quart jars of whole tomatoes or 30-36 pint jars. For sauce/crushed tomatoes, expect slightly less due to cooking down.
Should I buy wide mouth or regular mouth jars? ▼
Wide mouth: Best for whole pickles, green beans, fruit chunks, and anything you need to pack tightly. Easier to fill and clean. Regular mouth: Best for sauces, jams, relishes, and pourable items. The narrow opening helps keep solids submerged.
Can I reuse Mason jar lids for canning? ▼
No. The flat metal discs (lids) have a rubber compound that seals only once. Reuse the glass jars and the screw bands, but always buy fresh lids for canning to ensure a safe seal.
What is "Headspace"? ▼
Headspace is the empty space between the food/liquid and the top of the jar. It allows for expansion during processing. Usually 1/2 inch for pickles and 1 inch for low-acid foods.
Do I need to sterilize jars before canning? ▼
For processing times 10 minutes or more: Clean hot jars are sufficient (no sterilization needed). For processing times less than 10 minutes: Jars must be sterilized. Always use clean jars straight from the dishwasher or hot water.
Can I use old mayonnaise jars for canning? ▼
No. Only use jars specifically manufactured for home canning (Mason/Ball/Kerr). Commercial food jars are not tempered for repeated heating/cooling and may shatter during processing or fail to seal properly.
Why did my jars not seal? ▼
Common causes: (1) Food debris on jar rim, (2) Damaged lid, (3) Insufficient headspace, (4) Under-processing, (5) Jars not kept hot before filling. Always wipe jar rims clean and use new lids.
How long do canned vegetables last? ▼
Properly canned vegetables are safe indefinitely but best quality within 1-2 years. Store in a cool, dark place. Check seals before use - if the lid pops when opened or shows signs of spoilage, discard immediately.
