Food preservation needs to be individual.
No one can determine your family’s specific requirements except for you.
The table below is a starting point for garden planning with home food preservation and cooking from scratch in mind.
Canning, freezing, dehydration, salting, fermenting, and pickling are the most common methods of home food preservation.
The estimates given below are for the vegetable preservation needs of a family of 4 for approximately 300 days.
Serving size is ½ cup or 4 ounces; with 4 servings per day per person. Extra is allowed for occasional guests at mealtime and food gifts.
Extra amounts of vegetables for fresh and seasonal eating have been factored into the chart with the understanding that for 65 days the family will eat fresh produce from the garden. (300 days preserved + 65 days fresh from the garden)
| Type of Vegetable | Pounds to Raise for Family of 4 | Quarts/Pints to Preserve for a Family of 4 | Approximate Vegetable Yield 100’ Row | Foot Row needed for a Family of 4 | Foot Row per Person for Fresh Seasonal Consumption | Approximate Seed or Plants per 100’ Row |
| Asparagus | 45 lbs | 20 qts/40 pts | 80 – 100 lbs | 75’ | 15 crowns | 75 crowns |
| Beets | 30 lbs. | 12 qts/24 pts | 75 lbs. | 50' | 5 to 10' | 1 oz. |
| Broccoli | 75 lbs. | 48 qts/96 pts | 80-100 lbs | 100' | 3-4 plants | 50 plants |
| Brussels Sprouts | 25 lbs. | 10 qts/20 pts | 80-100 lbs | 35' | 2-4 plants | 50 plants |
| Cabbage | 150 lbs. | 40 qts/80 pts | 150-200 lbs. | 100' | 35 plants | 75-100 plants |
| Celery | 75 lbs. | 30 qts/60 pts | 200 lbs. | 50' | 5 stalks | 150-200 plants |
| Carrots | 120 lbs. | 30 qts/60 pts | 100-150 lbs. | 100' | 5-10' | 1 +/- oz. |
| Cauliflower | 30 lbs. | 10 qts/20 pts | 60-75 lbs | 60' | 3-4 plants | 50-65 plants |
| Green Beans | 175 lbs | 85 qts/170 pts | 50 lbs | 275' | 20' | 1/2 lb/8 oz. |
| Wax Beans | 70 lbs. | 40 qts/80 pts | 50 lbs | 135' | 20' | 1/2 lb/8 oz. |
| Green Peas | 100 lbs. | 15 qts/30 pts | 25-30 lbs | 175' | 20' | 1 lb/16 oz. |
| Green Peppers | 50 lbs. | 25 qts/50 pts | 75-100 lbs | 75' | 3-4 plants | 50-75 plants |
| Lima Beans | 90 lbs. | 24 qts/48 pts | 30 lbs | 350' | 25' | 1/2 lb/8 oz. |
| Onions | 125 lbs. | 25 qts/50 pts | 75-90 lbs | 90' | 2-5' | 4-5 lbs of sets |
| Potatoes | 500 lbs. | 400 lbs dry store | 150 lbs | 250' | 50-100' | 10-11 lbs cut seed potatoes |
| Pumpkin | 40 lbs. | 16 qts/32 pts | 100-150 lbs. | 65' | 1-2 hills | 1 oz |
| Spinach | 90 lbs. | 35 qts/70 pts | 40-60 lbs | 175' | 5-10' | 1 oz |
| Summer Squash | 200 lbs. | 40 qts/80 pts | 150-200 lbs | 100' | 2 hills | 1 oz |
| Sweet Corn | 150 lbs. | 40 qts/80 pts | 80-100 lbs | 200' | 50' | 4 oz |
| Tomatoes – Whole | 250 lbs. | 100 qts/200 pts | 500 lbs | 75' | 3-5 plants | 50 staked, 30 ground bed or staked |
| Tomatoes – Juice or Sauce | 350 lbs. | 120 qts/240 pts | 500 lbs | 75' | N/A | 50 staked 30 ground bed |
| Winter Squash | 200 lbs. | 40 qts/80 pts | 200 lbs | 125' | 2-3 hills | 1 oz. |
Katherin M. Grossman C 2009 GRANNY MILLER – http//grannymillerblog.blogspot.com
Comments from friend
Granny Miller suggests for two cups of veggies a day for four people and her suggestions would require 800 to 1200 jars but she is assuming 300 days eating from jars and 65 days of fresh. That seems like a lot of jars for just vegetables to me!
Quarts per year for a family of 4:
Fruits: 312 Qt per year
Juices: 354 qt
Vegetables: 416 qt
Meats 364: qt
Soups 104: qt
Pickles & Relishes: 26 qt
Jellies, jam, syrups: 26 qt
Sauces: 104 qt
According to USDA Complete Guide to Home Canning by Utah State University Extension, if you only use quarts, and no smaller sizes, you need 1706 jars and lids per year (assuming you can all or most of your food). You can use larger size jars but you are still looking at a large number of jars and lids. This also assumes 252 days of eating canned food and 124 fresh, almost 4 months. This sounds very reasonable to me in for a Northern climate. Much of your food can be eaten fresh, smoked or dried and root cellared. For example, I have selected winter squash that can keep in basement storage up to 2 years and kale, garlic, perennial onions, and other vegetables that will winter over if simply buried in snow. This type of vegetable will help in the "hungry months" as they are up early in spring.
http://threat-level.com/merica/forum/index.php?page=topicview&id=food-preservation-food%2Fhow-many-canning-jars&keep_session=898318187
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