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Decoding Older Recipes Listing Only the Name of the Can Size
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In This Article
Can Size Conversion Chart
Jar Size Conversion Chart
Miscellaneous Size Conversions
History of Can Sizes
You've been looking forward to making grandma's sauce recipe—it's an heirloom, passed down from generation to generation, one that your grandmother cookedand that you are committed to making a part of your family's favorite dishes. But some of the measurements aren't quite making sense—like what is a "no. 10 can"?
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When it comes to modern recipe ingredient lists, we are familiar withthe measurements of the ingredient listed, as well as the size of the can when applicable—for example, 1 can (15-ounce) tomato paste. But older recipes might just list a can size—which is not a weight or volume measurement but just a name or number—and 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.
Luckily, there is a way to convert these old-fashioned can sizes into something more familiar.
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Can Size Conversion Chart
In the event you run across a recipe that doesn't have the measurements spelled out, consider some generally accepted conversions, both forhow much to use and how much to buy of thatcanned ingredient.
| Can Size Name | Weight | Volume |
|---|---|---|
| Picnic | 10 1/2 to 12 ounces | 1 1/4 cups |
| 12 ounces vacuum | 12 ounces | 1 1/2 cups |
| No. 1 | 11 ounces | 1 1/3 cup |
| No. 1 tall | 16 ounces | 2 cups |
| No. 1 square | 16 ounces | 2 cups |
| No. 2 | 1 pound 4 ounces or 1 pint 2 fluid ounces | 2 1/2 cups |
| No. 2 1/2 | 1 pound 13 ounces | 3 1/2 cups |
| No. 2 1/2 square | 31 ounces | scant 4 cups |
| No. 3 | 51 ounces | 5 3/4 cups |
| No. 3 squat | 23 ounces | 2 3/4 cups |
| No. 5 | 56 ounces | 7 1/3 cups |
| No. 10 | 6 pounds 6 ounces to 7 pounds 5 ounces | 12 cups |
| No. 300 | 14 to 16 ounces | 1 3/4 cups |
| No. 303 | 16 to 17 ounces | 2 cups |
Jar Size Conversion Chart
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 mightnow be some fancy jars available, older recipes relied on good-old Mason jars.
| Jar Size | Weight | Volume |
| Jelly Jar | 4 ounces | 1/2 cup |
| Jelly Jar | 8 ounces | 1 cup |
| Jelly Jar | 12 ounces | 1 1/2 cups |
| Half Pint | 8 ounces | 1 cup |
| Pint | 16 ounces | 2 cups |
| Pint-and-a-Half | 24 ounces | 3 cups |
| Pint-and-Three-Quarters | 28 ounces | 3 1/2 cups |
| Quart | 32 ounces | 4 cups |
| Half Gallon | 64 ounces | 8 cups |
| Gallon | 128 ounces | 16 cups |
| Storage Jar | 14 ounces | 1 3/4 cups |
| Storage Jar | 38 ounces | 4 3/4 cups |
Miscellaneous Size Conversions
We all have probably come across a recipe with odd or vague ingredient measurements—or maybe no measurements at all. Use some basic conversions to fill in the blanks.
| Ingredient Measurement | Weight | Volume |
|---|---|---|
| Baby food jar | 3 1/2 to 8 ounces | depends on size |
| Condensed milk | 15 ounces | 1 1/3 cups |
| Evaporated milk | 6 ounces | 2/3 cup |
| Evaporated milk | 14 1/2 ounces | 1 2/3 cups |
| Frozen juice concentrate | 6 ounces | 3/4 cup |
History of Can Sizes
To find out how many cups in a can are required, it's useful to have a little history of the canning industry. According tothe guidebook Canning and How to Use Canned Foodsby A.W. Bitting and K.G. Bitting, theNational Canners Association (it's now called the Food Products Association) 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.
The Canners Association explainedthat 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, saying, "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. 2½ 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. 2½ 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."
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