|
 This chart will
come in handy to determine
how much to buy. Many recipes
specific a can size rather than
a volume size. This chart will
help you when substituting in
a recipe.
|
|
Can Size |
Weight
|
Cups |
Servings |
Uses |
|
4 oz |
4 oz. |
1/2 |
1 |
Individual
serving size. |
|
6 oz |
6 oz. |
3/4 |
1 |
Individual
serving size. |
|
8 oz |
8 oz. |
1 |
2 |
Fruits, vegetables,
specialties for small families. |
|
Picnic |
10 1/2-12 oz. |
1 1/4 |
2 - 3 |
Mainly condensed
soups. Some fruits, vegetables,
meat, fish, specialties. |
|
12 oz. vacuum |
12 oz. |
1 1/2 |
3 - 4 |
Mainly for vacuum
packed corn |
|
No. 211 |
12 oz. |
1 1/2 |
3 - 4 |
|
|
No. 300 |
14-16 oz. (14
oz.-1 lb.) |
1 3/4 |
3 - 4 |
Pork and beans,
baked beans, meat products,
cranberry sauce, blue-berries,
specialties. |
|
No. 303 |
16-17 oz.(1
lb.-1 lb.-1 oz.) |
2 |
4 |
Principal size
for fruits and vegetables.
Also some meat products, ready-to-serve
soups, specialties. |
|
No. 2 |
20 oz.(1 lb.-4
oz.) or 18 fl. oz.(1 pt.-2 fl.
oz.) |
2 1/2 |
5 |
Juices, ready-to-serve
soups, some specialties, pineapple,
apple slices. No longer in popular
use for most fruits and vegetables. |
|
No. 2 1/2 |
27-29 oz. (1
lb.-11 oz.- 1 lb.-13 oz.) |
3 1/2 |
7 |
Fruits, some
vegetables (pumpkin, sauerkraut,
spinach and other greens, tomatoes). |
|
No. 3 |
33 1/2 oz. |
4 1/4 |
8 |
|
|
No. 3 cylinder
or 46 fl. oz |
51 oz. (3 lb.-3
oz.) or 46 fl. oz.(1 qt.-14
fl. oz.) |
5 3/4 |
10 - 12 |
Fruit and vegetable
juices, pork and beans. Institutional
size for condensed soups, some
vegetables.. |
|
No. 5 |
56 oz. |
7 |
14 |
|
|
No. 10 |
6 1/2 lb. to
7 lb. 5 oz. |
12-13 |
25 |
Institutional
size for fruits, vegetables
and some other foods. |
