This site is NOT normally my "go to" site, but they have a reasonably accurate chart for converting raw produce into yields of canned or frozen finished products. As always, these are guidelines, not written in stone. Yields will always vary based on your processing techniques, condition and type of produce, etc. Deanna Here is a link that might be useful: Measurement conversion chart

The subject matter was discussed a long while back. Basically Its going to be very difficult to calculate any measurement/weight/volume. These meaurements are not exact and so the amounts used are almost left up to the cook. To insure 100% safety, the use of the proper canning TIME is more important as far as safety. Many recipes are quite forgiving for most items. Average sizes of jalapenos vary greatly, as do all other ingredients. I think you may be trying to be too precise, like a science experient. Are we building an atom bomb here? Measuring cups and spoons, and a good small accurate weight scale is all you need in most cases. Also to add to the foray is the newer metric sized jars, which are not pints and quart anymore.

As far as I know, there are NO U.S. standards by which measuring cups and spoons are gauged. The only thing that keeps everything from flopping in a recipe is that most recipes are a ratio of ingredients, and as long as the measure is consistant, you maintain the ratio. That's why when "granny" used a pint/quart jar or coffee or tea cup for measuring, and spoons out of her silverware drawer, it worked. No matter what size measuring devise she used, she maintained the ratio of ingredients. For instance, a standard, plain cake has, by measure, one-third as much fat as sugar; two-thirds as much milk as sugar; and about 3 times as much flour as liquid. You can measure with cups, buckets, or truck loads and get cake, as long as you maintain the ratio of ingredients. I have a large measuring cup my daughter brought me from Germany. It has measurements for sugar (in grams) in one column, water has 2 columns (ML & L), rice (grams) and flour (grams) in other columns. It's very confusing for my American-trained eye where the cups are graduated measurements for all things measured. It always amazes me when people need a pound of apples, for instance. Rather than weigh a pound, they have to look on some equivalency chart and find out 1-pound of apples is about 3 medium apples or 2-3/4 to 3 cups sliced. When the only accurate measure was weight - not the size of the fruit or how many cups of it it was when sliced. Other examples from a chart that proves how inaccurate conversions can be: 1# American Cheese = 4-5 cups shredded 1# Cheddar Cheese = 4 c. shredded 1# almonds in shell = 1-1-3/4 c. nutmeats 1# almonds shelled = 3 cups blanched whole 1# potatoes (approx. 3 medium size potatoes) = 1-1/2 to 2-1/4 c. cooked, diced or sliced OR 1-3/4 to 2 cups mashed 1# confectioners' sugar (unsifted) = 3 to 4 cups Once again, the only accurate measure for those foods is a 1# measure on a scale because there is a HUGE difference in 3 and 4 cups, and to mention again human error filling and packing a cup. -Grainlady

Thank you cookie and Sleevendog. I have loved my Polder scale, but I am really intrigued by what the Escali Pana can do. I have used the Polder for 3 years with no problems. But I am so addicted to weighing, taring, weighing, taring. . . . that it frustrates me to come on recipes I love which measure in volumes. I would love to hear from someone who has actually used Escali Pana. The King Arthur site makes it sound REALLY interesting. This post was edited by Bellsmom on Tue, Mar 18, 14 at 17:03