HOME FREEZING 



Table 1. — Vegetable Budget for One Person for One Year.* 



Prepared by May E. Foley and William R. Cole 



Extension Service, University of Massachusetts 



Number of Servings 

 PRODUCT 



Amount to Amount to Store and Can or Freeze 



Be Used for Out-of-Season Months 



FRESH CANNED or FROZEN STORED 



Choose One Daily 



Asparagus 2 pounds 



Broccoli 2 pounds 



**Cabbage 8 pounds 



Celery 2 pounds 



***Greens 8 pounds 



Lettuce or other 



salad greens 15 pounds 



Peas 1 peck 



Snap Beans _ 15 pounds 



Choose One Daily 



Beets 10 pounds 



Carrots 15 pounds 



Corn 30 ears 



Onions.- 12 pounds 



Squash.__ 10 pounds 



Kohlrabi 



10 pounds 

 Total of 



Parsnips 



Rutabagas 



Turnips 



last four 



3 pints or 3 pounds 

 3 pounds 



8 pints or 8 pounds 



3 pints or 3 pounds 

 15 pints or 15 pounds 



5 pints or 5 pounds 

 7 pints or 7 pounds 



4 pints or 4 pounds 



15 pounds 

 5 pounds 



10 pounds 

 20 pounds 



25 pounds 

 20 pounds 



25 pounds 



One and One-half Daily 



****Potatoes 30 pounds 



Three Times a Week at least 



Tomatoes 25 pounds 



150 pounds 



30 pints 



If no storage is provided, add to canned or frozen vegetables 



Greens 8 pints Carrots 20 pints 



String Beans._ 8 pints Beets 12 pints 



Tomatoes 12 pints Corn _ _ 12 pints 



*Multiply by number in family to obtain family budget. 

 **Some of the cabbage may be made into sauerkraut. 



***Greens include spinach, New Zealand spinach, Swiss chard, kale, beet tops, 

 and wild greens. 

 ****This will be very liberal in some cases. 



Estimate allows for four servings per pint of canned vegetables. 

 The canning budget should also include at least 25 pints or pounds of canned 

 or frozen fruit and not more than 8 pints of jam, jelly, and pickles for each mem- 

 ber of the family. Sweet pickled peaches and pears may be counted as canned 

 fruit. The fruit should be of kinds that are home grown, gathered wild, or bought 

 at reasonable prices. 



