{"id":6957,"date":"2019-02-04T13:10:02","date_gmt":"2019-02-04T20:10:02","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=6957"},"modified":"2019-02-05T08:34:50","modified_gmt":"2019-02-05T15:34:50","slug":"can-size-conversion","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/can-size-conversion.html","title":{"rendered":"Can Size Conversion"},"content":{"rendered":"

You’ve been looking forward to making grandma’s sauce recipe\u2014it’s an heirloom, passed down from generation to generation, one that your grandmother cooked\u00a0and that you are committed to making a part of your family’s favorite dishes. But some of the measurements aren’t quite making sense\u2014like what is a “no. 10 can”?\u00a0 When it comes to modern recipe ingredient lists, we are familiar with\u00a0the measurements of the ingredient listed, as well as the size of the can when applicable\u2014for example, 1 can (15-ounce) tomato paste.\u00a0 But older recipes might just list a can size\u2014which is not a weight or volume measurement but just a name or number\u2014and little else. This is particularly tricky if you’re making grandma’s traditional recipe for the first time and you aren’t sure how much of an ingredient should be included, or if you are downsizing a recipe meant to feed a crowd and have no idea how to cut a “no. 3 squat” can in half.<\/em><\/p>\n

Luckily, there is a way to convert these old-fashioned can sizes into something more familiar.<\/em><\/p>\n

Can Size Conversion Chart<\/h3>\n

In the event you run across a recipe that doesn’t have the measurements spelled out, consider some generally accepted conversions, both for\u00a0how much to use and how much to buy of that\u00a0canned ingredient.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\u00a0Can Size Name<\/strong><\/th>\n\u00a0Weight<\/strong><\/th>\n\u00a0Volume<\/strong><\/th>\n<\/tr>\n<\/thead>\n
\u00a0Picnic<\/td>\n\u00a010 1\/2 to 12 ounces<\/td>\n\u00a01 1\/4 cups<\/td>\n<\/tr>\n
\u00a012 ounces vacuum<\/td>\n\u00a012 ounces<\/td>\n\u00a01 1\/2 cups<\/td>\n<\/tr>\n
\u00a0No. 1<\/td>\n\u00a011 ounces<\/td>\n\u00a01 1\/3 cup<\/td>\n<\/tr>\n
\u00a0No. 1 tall<\/td>\n\u00a016 ounces<\/td>\n\u00a02 cups<\/td>\n<\/tr>\n
\u00a0No. 1 square<\/td>\n\u00a016 ounces<\/td>\n\u00a02 cups<\/td>\n<\/tr>\n
\u00a0No. 2<\/td>\n\u00a01 pound 4 ounces or
\n1 pint 2 fluid ounces<\/td>\n		\u00a02 1\/2 cups<\/td>\n<\/tr>\n
\u00a0No. 2 1\/2<\/td>\n\u00a01 pound 13 ounces<\/td>\n\u00a03 1\/2 cups<\/td>\n<\/tr>\n
\u00a0No. 2 1\/2 square<\/td>\n\u00a031 ounces<\/td>\n\u00a0scant 4 cups<\/td>\n<\/tr>\n
\u00a0No. 3<\/td>\n\u00a051 ounces<\/td>\n\u00a05 3\/4 cups<\/td>\n<\/tr>\n
\u00a0No. 3 squat<\/td>\n\u00a023 ounces<\/td>\n\u00a02 3\/4 cups<\/td>\n<\/tr>\n
\u00a0No. 5<\/td>\n\u00a056 ounces<\/td>\n\u00a07 1\/3 cups<\/td>\n<\/tr>\n
\u00a0No. 10<\/td>\n\u00a06 pounds 6 ounces to\u00a07 pounds 5\u00a0ounces<\/td>\n\u00a012 cups<\/td>\n<\/tr>\n
\u00a0No. 300<\/td>\n\u00a014 to 16 ounces<\/td>\n\u00a01\u00a03\/4 cups<\/td>\n<\/tr>\n
\u00a0No. 303<\/td>\n\u00a016 to 17 ounces<\/td>\n\u00a02 cups<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/div>\n

Jar Size Conversion Chart<\/h3>\n

Jars used in preserving your own fruits and vegetables are considered “canned.” If you are looking at an old canning recipe, it may list a jar size. These are a little less confusing than the can sizes as jars come in sizes that already reference volume and weight. While there might\u00a0now be some fancy jars available, older recipes relied on good-old Mason jars.<\/p>\n

\n
<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\u00a0Jar Size<\/strong><\/td>\n\u00a0Weight<\/strong><\/td>\n\u00a0Volume<\/strong><\/td>\n<\/tr>\n
\u00a0Jelly Jar<\/td>\n\u00a04 ounces<\/td>\n\u00a01\/2 cup<\/td>\n<\/tr>\n
\u00a0Jelly Jar<\/td>\n\u00a08 ounces<\/td>\n\u00a01 cup<\/td>\n<\/tr>\n
\u00a0Jelly Jar<\/td>\n\u00a012 ounces<\/td>\n\u00a01 1\/2 cups<\/td>\n<\/tr>\n
\u00a0Half Pint<\/td>\n\u00a08 ounces<\/td>\n\u00a01 cup<\/td>\n<\/tr>\n
\u00a0Pint<\/td>\n\u00a016 ounces<\/td>\n\u00a02 cups<\/td>\n<\/tr>\n
\u00a0Pint-and-a-Half<\/td>\n\u00a024 ounces<\/td>\n\u00a03 cups<\/td>\n<\/tr>\n
\u00a0Pint-and-Three-Quarters<\/td>\n\u00a028 ounces<\/td>\n\u00a03 1\/2 cups<\/td>\n<\/tr>\n
\u00a0Quart<\/td>\n\u00a032 ounces<\/td>\n\u00a04 cups<\/td>\n<\/tr>\n
\u00a0Half Gallon<\/td>\n\u00a064 ounces<\/td>\n\u00a08 cups<\/td>\n<\/tr>\n
\u00a0Gallon<\/td>\n\u00a0128 ounces<\/td>\n\u00a016 cups<\/td>\n<\/tr>\n
\u00a0Storage Jar<\/td>\n\u00a014 ounces<\/td>\n\u00a01 3\/4 cups<\/td>\n<\/tr>\n
\u00a0Storage Jar<\/td>\n\u00a038 ounces<\/td>\n\u00a04\u00a03\/4 cups<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Miscellaneous Size Conversions<\/h3>\n

We all have probably come across a recipe with odd or vague ingredient measurements\u2014or maybe no measurements at all. Use some basic conversions to fill in the blanks.<\/p>\n\n\n\n\n\n\n\n\n\n
\u00a0Ingredient Measurement<\/th>\n\u00a0Weight<\/th>\n\u00a0Volume<\/th>\n<\/tr>\n<\/thead>\n
\u00a0Baby food jar<\/td>\n\u00a03\u00a01\/2 to 8 ounces<\/td>\n\u00a0depends on size<\/td>\n<\/tr>\n
\u00a0Condensed milk<\/td>\n\u00a015 ounces<\/td>\n\u00a01 1\/3 cups<\/td>\n<\/tr>\n
\u00a0Evaporated milk<\/td>\n\u00a06\u00a0ounces<\/td>\n\u00a02\/3 cup<\/td>\n<\/tr>\n
\u00a0Evaporated milk<\/td>\n\u00a014 1\/2 ounces<\/td>\n\u00a01\u00a02\/3 cups<\/td>\n<\/tr>\n
\u00a0Frozen juice concentrate<\/td>\n\u00a06\u00a0ounces<\/td>\n\u00a03\/4 cup<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

History of Can Sizes<\/h3>\n

To find out how many cups in a can are required, it’s useful to have a little history of the canning industry. According to\u00a0the guidebook\u00a0Canning and How to Use Canned Foods<\/a><\/em>\u00a0by A.W. Bitting and K.G. Bitting, the\u00a0National Canners Association (it’s now called the\u00a0Food Products Association<\/a>) says, while there are (or were) some can sizes considered standard, these measurements aren’t based on any unit of volume or other requirements, and might lead to confusion for home cooks.\u00a0 The Canners Association explained\u00a0that in assigning the mysterious numbers to cans, the American can industry describes the dimensions of cylindrical cans by two numbers: diameter and height. The guidebook’s authors lamented the lack of foresight by the canning industry:<\/p>\n

The regular No. 2 can is too large for peas, corn, and beans in amount for the average family to use at one time, and the unused part is not as attractive when reheated. The No. 3 can of tomatoes is likewise an anomaly though the objection is not so strong as for the No. 2. The No. 2\u00bd can was introduced as a compromise on the No. 3, especially for fruits, but recently a better size is being used having the diameter of the No. 2\u00bd but only half the height. After machines have once been built to make and close cans of a certain size, it is difficult to make changes no matter how desirable it may be.<\/p><\/blockquote>\n

Source:\u00a0\u00a0<\/strong>The Spruce Eats<\/p>\n","protected":false},"excerpt":{"rendered":"

You’ve been looking forward to making grandma’s sauce recipe\u2014it’s an heirloom, passed down from generation to generation, one that your grandmother cooked\u00a0and that you are committed to making a part of your family’s favorite dishes. But some of the measurements aren’t quite making sense\u2014like what is a “no. 10 can”?\u00a0 When it comes to modern … Continue reading “Can Size Conversion”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[112],"tags":[],"class_list":["post-6957","post","type-post","status-publish","format-standard","hentry","category-miscellaneous-information"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6957","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=6957"}],"version-history":[{"count":7,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6957\/revisions"}],"predecessor-version":[{"id":7188,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6957\/revisions\/7188"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=6957"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=6957"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=6957"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}