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There are hundreds and hundreds of varieties of fruit available in the United States, either grown primarily in California, Florida or imported. Some can be replaced with another in a recipe.
One pound of frozen cherries = about 3 cups
There are about 2 1/3 cups cherry pie filling in a 21-ounce can.
There are about 2 cups of tart cherries in a 16-ounce can.
Package sizes of dried tart cherries vary; one pound equals about 3 1/2 cups
We typically think of eatiing sweet cherries out-of-hand as snacks, and as bakers, baking with sour cherries in pies, and other desserts!
SARAH SAYS: If not, you can substitute one for the other, but you’ll have to adjust the sugar and the cornstarch or thickener, too - one is sweet and the other, sour - and, sour pie cherries are normally juicier than sweet cherries, so add a little extra cornstarch or thickener so your pie won't be too runny.
However, please note that a cherry pie recipe usually specifies which type of cherry to use and no adjustments are necessary.
1 medium pineapple, peeled & cored = 3 cups chunks
2 pounds whole fresh = 3 cups cubed
1/4 pound = 1 serving
20 ounce can = 10 cored slices
30 ounce can = 8 large cored slices
8 ounce can chunks = 2/3 cup drained chunks and 1/2 cup liquid
20 ounce can crushed = 2 cups drained crushed pineapple and 1/2 cup liquid
8 ounce can crushed = 3/4 cup drained crushed pineapple and 1/4 cup liquid
1 pound of fresh strawberries = 2/3 quart
One pint of fresh strawberries = about 3 1/4 cups whole berries, 2 1/4 cups sliced berries or 1 2/3 cups pureed berries
A quart container of fresh strawberries = 1 1/2 pounds and 4 cups sliced berries