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Baking Pan Sizes

Round Cake Pans
8 x 1-1/2 in	50 sq inches
9 x 1-1/2 in	64 sq inches
8 x 2 inches	50 sq inches
10 x 2 inches	79 sq inches
12 x 2 inches	113 sq inches
Square Cake Pans
6 x 3 x 2-1/4"	18 sq inches
8 x 8 x 1-1/2"	64 sq inches
8-1/2 x 4-1/2 x 2-1/2 inches	38 sq inches
9 x 5 x 2-3/4 inches	45 sq inches
9 x 9 x 1-1/2 inches	81 sq inches
9 x 13 x 2 inches	117 sq inches
10 x 15 x 2 inches	150 sq inches
10-1/2 x 15-1/2 x 1 inch	163 sq inches
11 x 4-1/2 x 2-3/4 inches	50 square inches
11 x 7 x 1-1/2 inches	77 square inches
11 x 18 x 1 inches	198 square inches
10 x 4 inch tube pan = 12 cup bundt pan = two 9x5-1/4 inch pans

Can Sizes

8 ounces= 8 ounces or 1 cup
Picnic =10-1/2 to 12 ounces or 1-1/4 cups
12 ounces vacuum =12 ounces or 1-1/2 cups
#1 = 11 ounces or 1-1/3 cup
#1 tall = 16 ounces or 2 cups
#1 square = 16 ounces or 2 cups
#2 = 1 pound 4 ounces or 1 pint 2 fluid ounces or 2-1/2 cups
#2-1/2 = 1 pound 13 ounces or3-1/2 cups
#2-1/2 square = 31 ounces or scant 4 cups
#3 = 4 cups
#3 squat = 2-3/4 cups
#5 = 7-1/3 cups
#10 = 13 cups
#300 = 14 to 16 ounces or 1-3/4 cups
#303 = 16 to 17 ounces or 2 cups
Baby food jar = 3-1/2 to 8 ounces depends on size
Condensed milk 15 ounces or 1-1/3 cups
Evaporated milk 6 ounces or 2/3 cup
Evaporated milk 14-1/2 ounces or 1-2/3 cups
Frozen juice concentrate 6 ounces or 3/4 cup

Canning Chart For Fruits and Vegitables

Fruit/Vegetable	Method	Time for pints	Time for Quarts
Apples	Boiling water bath	15 min hot packed	20 min hot packed
Apricots	Boiling water bath	20 min hot packed 25 min raw packed	25 min hot packed 30 min raw packed
Asparagus	Pressure canning	25 min	30 min
Beets	Pressure canning	30 min	35 min
Berries	Boiling water bath	10 min hot or raw packed	15 min hot or raw packed
Carrots	Pressure canning	25 min	30 min
Cherries	Boiling water bath	10 min hot packed 20 min raw packed	15 min hot packed 25 min raw packed
Corn	Pressure canning	55 min	55 min
Peaches	Boiling water bath	20 min hot packed 25 min raw packed	25 min hot packed 30 min raw packed
Pears	Boiling water bath	20 min hot packed 25 min raw packed	25 min hot packed 30 min raw packed
Plums	Boiling water bath	20 min hot or raw packed	25 min hot or raw packed
Potatoes	Pressure canning	35 min	40 min
Pumpkin	Pressure canning	55 min	90 min
Rhubarb	Boiling water bath	10 min hot packed	10 min hot packed
Snap Beans	Pressure canning	20 min	25 min
Squash	Pressure canning	55 min	90 min
Tomatoes	Boiling water bath	35 min hot packed 40 min raw packed	45 min hot packed 50 min raw packed
From Back to Basics, Reader's Digest

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