Thank you Jean, for keeping track of this. In older community cookbooks,
I'll hit references to can sizes, and have to look at several quantity
cookbooks for a reference. Or maybe an old Joy of Cooking?


--
-Mark H. Zanger
author, The American History Cookbook, The American Ethnic Cookbook for
Students
www.ethnicook.com
www.historycook.com

"Jean B." > wrote in message
...
> This is an expanded version of a post I made to rec.food.cooking on May
> 15, 2006. The information in the original post emanated from an undated
> old booklet from the American Can Company. I am now adding can sizes
> found in the same company’s “A Word About Tin Cans” (also undated).
> Again, my intent is to preserve this information for those who may need it
> when using old recipes (or receipts <g>). Note that although they were
> called “tin cans”, the cans were actually made of steel. Also note that
> there are a few discrepancies, so read this carefully and use your
> judgment....
>
>
> Common Can Sizes:
>
> No. 1/4 Flat Can: 4 3/4 oz, ca 1/2 cup; used for meat spreads.
>
> No. 1/2 Flat Can: 7 3/4 oz to 8 1/2 oz, ca 1 cup; used mainly for salmon.
>
> No. 1 Tall Can: 12 to 16 oz, ca 2 cups; used for salmon, fruit cocktail
> and fruits.
>
> No. 2 Can: 1 lb 2 oz to 1 lb 8 oz, ca 2 1/2 cups; used mainly for
> vegetables, fruits and juices.
>
> No. 2 1/2 Can: 1 lb 10 oz to 2 lbs 3 oz, ca 3 1/2 cups; used primarily
> for fruits, but spinach, tomatoes, sauerkraut, beets and pumpkin are also
> packed in it.
>
> No. 3: 1 lb 15 oz to 2 lb 4 oz, 4 cups; by the time “A Word About Tin
> Cans” came out, commercial packers had pretty much stopped using this
> size.
>
> No. 3 Cylinder: same as No. 5 Can (the 6-cup one).
>
> No. 3 Squat: 1 lb 2 oz, 2 3/4 cups; used for vacuum-packed foods,
> including beets, corn, carrots, and sweet potatoes.
>
> No. 5 Can: 3 lbs, 9 oz (47 to 48 oz), ca 6 cups; used for juices.
>
> No. 5 (note that this differs from above--beware!): 3 lb 6 oz to 4 lb 5
> oz, 7 1/3 cups; by the time “A Word About Tin Cans” came out, this size
> was used almost exclusively by home canners.
>
> No. 8 Z Short: 7 oz to 9 1/4 oz, 1 cup; used for fruits, vegetables,
> soups, fish.
>
> No. 8 Z Tall: 7 3/4 to 10 1/4 oz; 1 cup; used for the same items as 8 Z
> Short.
>
> No. 10 Can: 6 to 8 lbs, ca 13 cups; used for vegetables and fruits.
> Commonly called institutional or restaurant size and not ordinarily
> available in stores.
>
> No. 300: 13 oz to 1 lb 2 oz, 1 3/4 cups; mainly used for specialties like
> pork and beans, tomato juice, and spaghetti
>
> Picnic No. 1 East: 9 1/2 to 13 oz, 1 1/4 cups; used mainly in cities for
> fruits and vegetables. Also used for soups.
>
> 12 oz: 12 oz, 1 2/3 cups; mainly used for tomato juice and oysters.
> __
> Jean B.