INGREDIENTS

INSTRUCTIONS

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 1/2     6        1
NO. 3 CYL .........   3 LB 2 OZ (46 FL 0Z) ...     5 3/4    12        2
NO. 3 (VACUUM) ....   1 LB 7 OZ ..............     2 3/4    24        4 1/2
NO. 2 1/2 .........   1 LB 12 OZ .............     3 1/2    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 3/4    24        7
NO. 2 (VACUUM) ....   12 OZ ..................     1 1/2    24        8
NO. 1 PICNIC ......   11 OZ ..................     1 1/4    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.

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