Preparing and Canning Fermented and Pickled Foods
Selection of Fresh Cucumbers
Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an average of 9
pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24
quarts an average of 2 pounds per quart.
Quality: Select firm cucumbers of the appropriate size: about 1-1/2 inches for gherkins and
4 inches for dills. Use odd-shaped and more mature cucumbers for relishes and bread-and-butter
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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