Food Weight in Pounds   Food Weight in Pounds
Apples 48 lbs. Mustard Greens 18 lbs.
Lima Beans (unshelled) 30 lbs. Onions 57 lbs.
Pole Beans 28 lbs. Peaches 50 lbs.
Snap Beans 30 lbs. Field Peas 25 lbs.
Shelled Corn 56 lbs. Sweet Potatoes (green) 55 lbs.
Corn (in ear) 70 lbs. Sweet Potatoes (dry) 50 lbs.
Cowpeas 60 lbs. Spinach 20 lbs.
Cucumbers 48 lbs. Tomatoes 53 lbs.
Eggplant 33 lbs. Turnips (without tops) 54 lbs.
English Peas (in hull) 30 lbs. Turnip Greens (dry) 16 lbs.
Muscadines 50 lbs. Turnip Greens (wet) 18 lbs.



Weight of Flour - Per 1 Cup

  (approximate weights)


All Purpose Flour

Whole Wheat Flour

Bread Flour

Rye Flour

4 3/8 oz or 125 g

4 1/4 oz or 120 g

4 1/2 oz or 127 g

3 5/8 oz or 102 g

Pinch - A measurement used on dry ingredients that is the amount you can pinch between your forefinger and thumb. It is less than a dash and equivalent to approximately 1/16 teaspoon.

Dash - A small amount of an ingredient equivalent to over 1/16 teaspoon but less than 1/8 teaspoon when measuring dry ingredients. A dash used to measure liquid ingredients equals approximately 3 drops.

Jigger - A measurement equivalent to 3 tablespoons or 1 ½ fluid ounces.

Scant - A scant measurement indicates that you should use slightly less than the actual measure.

Heaping - A term, used when measuring dry ingredients, indicating that enough ingredient should be added in the measure so that it heaps over the rim of the measuring cup or spoon.





Fruit Conversion Table

Blueberries 1 lb. 3 1/2 cups fresh or frozen
Blueberries 1 pint 2 to 3 cups
Cantaloupe 1 medium 3 lbs., 4 to 4 1/2 cups cubed, 25 balls-7/8"
Grapes 1 lb. 2 cups seeded, 2 1/2 cups seedless
Honeydew Melon 1 (4 lbs.) 4 cups diced, 35 balls
Pineapple, fresh 1 medium 2 lbs, 3 cups chunks/cubes
Raspberries 1 pint 1 3/4 cups
Strawberries, fresh 1 cup whole 4 oz., 1/2 cup puréed
Strawberries, fresh 1 pint 2 1/2 cups whole, 1 3/4 cups sliced,
 1 1/4 cups puréed, 24 medium, 36 small
Watermelon, with rind 22 lbs. 22 cups cubes or balls
Watermelon, with rind 40 lbs. 25 servings


Easter Eggs !!!!!


Natural dyes require that most eggs be kept soaking in natural dye for hours to develop the color desired. Do not eat these eggs, it is advisable to boil extra eggs specifically for eating and refrigerate those eggs immediately. Refer to the chart below for what natural product to use in order to get the desired color. In most cases it is necessary to boil the natural product in a small amount of water to produce the dye required. After creating the dye, strain the dye mixture of all solids and allow the water to cool. Add two to three teaspoons of white vinegar per cup of dye. Submerge each egg in the dye and allow the colors to set until the desired color is achieved. Other products, such as the grape juice, canned blueberries, raspberries, and many other foods can be used in their natural or processed form to create the dyes. Simply place the eggs into each dye created by the foods selected.

Pink Beets or cranberries
Soak hard boiled eggs in deep red fruit juice.
Soak in frozen raspberries that have been pureed.
Red Red is a difficult color to create in your kitchen. Save red onion skins and boil with eggs for 1 hour. If you would like a deeper red, remove from stove and leave egg in water overnight.
Purple Soak hard boiled eggs in purple juice, such as grape juice.
Yellow Turmeric spice
Ground cumin
Yellow apple peels
Green Boil eggs with spinach leaves.
Blue Soak in canned blueberries or pureed frozen blueberries.
Brown Strong brewed coffee
Chili Powder