Recipe - Size Chart

APPROX.
AVERAGE NET WEIGHT OR AVERAGE CANS NO.CANS
FLUID MEASURE PER CAN CUPS PER PER EQUIV.
CAN SIZE (SEE NOTE) CAN CASE NO. 10 CN
NO. 10 ............ 6 LB 8 OZ .............. 12 One half 6 1
NO. 3 CYL ......... 3 LB 2 OZ (46 FL 0Z) ... 5 Three fourths 12 2
NO. 3 (VACUUM) .... 1 LB 7 OZ .............. 2 Three fourths 24 4 1/2
NO. 2 One half ......... 1 LB 12 OZ ............. 3 One half 24 4
NO. 2 ............. 1 LB 4 OZ .............. 2 1/3 24 5
NO. 303 ........... 1 LB ................... 2 24 7
NO. 300 ........... 14 OZ .................. 1 Three fourths 24 7
NO. 2 (VACUUM) .... 12 OZ .................. 1 One half 24 8
NO. 1 PICNIC ...... 11 OZ .................. 1 One fourth 48 10

NOTE: THE NET WEIGHT ON CAN OR JAR LABELS DIFFERS AMONG FOODS DUE TO
DIFFERENT DENSITIES OF FOODS. FOR EXAMPLE: A NO. 10 CAN CONTAINS
6 LB 3 OZ SAUERKRAUT OR 7 LB 5 OZ CRANBERRY SAUCE. MEATS, FISH, AND
SHELLFISH ARE KNOWN AND SOLD BY WEIGHT OF CONTENTS OF CAN. FOR NET
WEIGHT LISTINGS OF SPECIFIC FOODS, CHECK THE CONVERSION FACTOR COLUMN
IN THE FEDERAL SUPPLY CATALOG, GROUP 89. SUBSISTENCE.

Recipe Number: A00500

SERVING SIZE: 100

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.