|
Many recipes specify a can size rather than
a volume amount. This chart will also come in handy to determine how much
to buy. |
|
Can Size |
Weight |
Cups |
Servings |
Uses |
|
4 oz |
4 oz. |
1/2 |
1 |
|
|
6 oz |
6 oz. |
3/4 |
1 |
|
|
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. |
