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Vegetable and Fruit Harvest Dates: Approximate number of days from Planting
Vegetable and Fruit Harvest Dates: Approximate number of days from Planting
Approximate number of days from planting to market
maturity under optimum growing conditions.
----------------------------------------------------------------- Crop Early Variety Common Type Late Variety ----------------------------------------------------------------- Bean, bush 46 --- 65 Bean, pole 56 --- 72 Bean, lima, bush 65 --- 78 Beet 50 --- 80 Broccoli, sprouting1 70 --- 150 Brussels sprouts2 90 --- 100 Cabbage2 62 --- 110 Carrot 60 --- 85 Cauliflower, snowball type2 55 --- 65 Chinese cabbage 70 --- 80 Chives --- 90 --- Corn 70 --- 100 Cucumber 60 --- 70 Eggplant 70 --- 85 Kohlrabi 55 --- 65 Lettuce, head 60 --- 85 Lettuce, leaf 40 --- 50 Melon, Honey Ball --- 105 --- Melon, Honey Dew --- 115 --- Muskmelon 75 83 90 Mustard 40 --- 60 Okra 50 --- 60 Onion 85 --- 120 Parsley 70 --- 85 Parsnip 100 --- 130 Pea 58 --- 77 Pepper, sweet2 60 --- 80 Potato 90 --- 120 Pumpkin 110 --- 120 Radish 22 --- 40 Radish, winter type 50 --- 60 Rutabaga --- 90 --- Spinach 40 --- 50 Squash, winter 50 --- 68 Squash, summer 80 --- 120 Tomato2 65 --- 100 Turnip 40 --- 75 Watermelon 65 75 95 ----------------------------------------------------------------- When these crops are planted under low-temperature conditions, it takes them longer than indicated above to reach the harvest stage. -----------------------------------------------------------------
1 For a direct-seeded
crop. Transplanting may delay maturity by a few weeks, depending on
environmental conditions.
2 For a transplanted crop additional time is needed from seed sowing
to transplanting.
Yields per acre of vegetable crops
The average yields for the whole country are lower than are desirable for profitable production. The indicated good yields can be exceeded readily in some areas where really favorable conditions exist. In fact in some states the average yield equals or exceeds what would be considered a good yield in other vegetable-growing areas.
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Approximate Average Yield
Crop per Acre for United States Good Yield per Acre
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Asparagus 90 crates (30 lb.) 200 crates
Bean, market 110 bushels 200 bushels
Bean, lima, market 80 bushels, in pods (32 lb.) 150 bushels
Bean, market 200 bushels (52 lb.) 400 bushels or 1,400 bunches
Broccoli 120 crates (42 lb.) 200 crates
Brussel sprouts 4.5 tons 5 tons
Cabbage, market 8 tons 12 tons
Carrot, bunched 360 crates (75 lb.) 450 crates
Cauliflower 420 crates (37 lb.) 600 crates
Chard, Swiss --- 5 tons
Corn, market 105 crates (5 dozen, 50 lb.) 300 crates (1,500 dozen)
Cucumbers, market 155 bushels (48 lb.) 500 bushels
Eggplant 300 bushels (33 lb.) 500 bushels
Garlic 4,800 lbs. 5,600 lb.
Lettuce 360 cartons (2 dozen) 600 cartons
Melon, Honey Ball 120 crates (70 lb.) 200 crates
Melon, Honey Dew 310 crates (70 lb.) 400 crates
Muskmelon 110 crates (70 lb.) 200 crates
Okra --- 5 tons
Onion 360 sacks (50 lb.) 700 sacks
Pea, market 105 bushels, in pods (30 lb.) 150 bushels
Pepper, bell 245 bushels (25 lb.) 500 bushels
Potato, early 200 bushels (60 lb.) 400 bushels
Potato, late 250 bushels (60 lb.) 400 bushels
Pumpkin --- 50 tons
Radish --- 20,000 bunches
Rhubarb --- 2 tons
Rutabaga --- 10 tons
Spinach, market 250 bunches (25 lb.) 500 bushels
Squash, summer --- 400 bushels (45 lb.)
Squash, winter --- 10 tons
Tomato, market 150 bushels (56 lb.) 300 bushels
Turnip --- 5 tons, bunched
Watermelon 280 fruits (about 25 lb. each) 500 fruits
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Temperature requirements
The temperature requirements for holding vegetables in storage or transit, the average freezing points, and the suggested relative humidities.1
-----------------------------------------------------------------------
Recommended Recommended Maximum Amount of
Vegetables Temperature Relative Humidity Time to be Held
-----------------------------------------------------------------------
( F) (%) (Weeks)
Asparagus 32 90-95 1-2
Bean 45-50 85-90 1-2
Bean, lima, unshelled 32 90-95 2
Beet, topped3 32 90-95 7-8
Broccoli 32 90-95 1-2
Brussels sprouts 32 90-95 4
Cabbage 32 90-95 12-16
Carrot, topped3 32 90-95 16-20
Cauliflower 32 90-95 3-4
Chinese cabbage4 32 90-95 8-12
Corn 32 90-95 -1
Cucumber 50-55 90-95 2-4
Eggplant 50-55 85-90 1-2
Greens and Salads5 32 90-95
Kohlrabi 32 90-95 4-8
Lettuce, head 32 90-95 2-4
Melon
Casaba 50-55 85-90 4-8
Crenshaw and Persian 45-50 85-90 1-2
Honey Dew 50-55 85-90 2-4
Muskmelon 45-50 85-90 1-2
Okra 45-50 85-90 1-2
Onion, dry 32 70-75 28
Parsnip, topped3 32 90-95 24-26
Pea 32 85-90 1-2
Pepper, sweet 45-50 85-90 1-2
Potato6 38-40 85-90 24-26
Pumpkin 50-55 70-75 12-26
Radish, spring, bunched 32 90-95 1-2
Radish, winter 32 90-95 8-16
Rhubarb 32 90-95 1-2
Rutabaga, topped3 32 90-95 8-16
Spinach 32 90-95 1-2
Squash, summer 45-50 85-95 -1
Squash, winter7 50-55 70-75 24-26
Tomato, mature green 55-60 85-90 1-2
Tomato, ripe 45-55 85-90 1-2
Turnip, topped3 32 90-95 16-22
Watermelon 50-55 85-90 1-4
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1 Based on U.S.D.A. Handbook 66,1954.
2 The ranges in the relative humidity of the storage room are offered only as a guide. The effectiveness of these on the water loss from the products will depend on temperature, air movement, method of stacking, and the type of packaging, including liners, icing, and wrapping.
3 When root crops are marketed in bunches with tops attached, the holding temperatures should be the same as those indicated for the topped product, but the holding period can be only 10 to 14 days (or less).
4 Early cabbage can be held in good condition for ¾ to 11/2 months.
5 Chard, collar, dandelion, green onions, leaf lettuce, mustard, parsley, turnip tops, and watercress. The storage life varies with the green but is at best only about a week.
6 Potatoes held for chipping should be at 50° to 60°F. Those stored below 50°F will need to be at higher temperatures before chipping.
7 Winter squash should be cured prior to storage, to provide a protection against disease organisms during storage. To cure, hold for 10 days with artificial heat at 80-85°F with a RH of 80%.
Sources:
Handbook for Vegetable Grower, Revised Printing by James Edward Knott, Professor of Vegetable Crops, University of California at Davis. Published by John Wiley and Sons, Somerset, NJ 08873.
Fruit and Vegetable Facts and Pointers. United Fresh Fruit and Vegetable Association, 101919th Street, N.W., Washington, D.C. 20036.
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Canning Books, Supplies and Accessories
These are my favorite essential canning tools, books and supplies. I've been using many of these for over 50 years of canning! The ones below on this page are just the sampling of. my preferred tools. but you can find much more detailed and extensive selections on the pages that are linked below.
- Vacuum Foodsealers for freezing, dried foods, and refrigerated foods - the FoodSaver line
- Selecting a KitchenAid mixer and attachments for home canning
- Steam Juicers
- Strainers, pit removers, seed-skin-stem removers, jelly strainers, etc. All types, makes and prices (from $19 to $350)
- Cherry pitters reviews, prices and ordering
- Food dehydrators - easy and fast to dry your own fruits, veggies, sun-dried tomatoes, etc.
The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes Paperback
This is THE book on canning! My grandmother used this book when I was a child.; It tells you in simple instructions how to can almost anything; complete with recipes for jam, jellies, pickles, sauces, canning vegetables, meats, etc.
If it can be canned, this book likely tells you how! Click on the link below for more information and / or to buy (no obligation to buy)The New Ball Blue Book of Canning and Preserving
Canning and Preserving for Dummies by Karen Ward
This is another popular canning book. Click here for more information, reviews, prices for Canning and Preserving For Dummies
Of course, you do not need to buy ANY canning book as I have about 500 canning, freezing, dehydrating and more recipes all online for free, just see Easy Home Canning Directions.
Home Canning Kits
Ball Enamel Water Bath Canners:
I have several canners, and my favorite is the stainless steel one at right. It is easy to clean and seems like it will last forever. Mine is 10 years old and looks like new.
The black ones are the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce.
This complete kit includes everything you need and lasts for years: the canner, jar rack, Jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, It's much cheaper than buying the items separately. It's only missing the bible of canning, the Ball Blue Book.
You will never need anything else except jars & lids (and the jars are reusable)!
The complete list of canners is on these pages:
- Water bath canners - Good for acidic foods, like applesauce, pickles, salsa, jams, jellies, most fruits
- Pressure canners - needed for low and non-acidic foods, like canned vegetables (corn, green beans, etc), and meats
- Canners for glass top stoves if you have a glass or ceramic stove
- Canners for induction stovetops
Pressure Canners
If you plan on canning non-acidic foods and low acid foods that are not pickled - this means: meats, seafood, soups, green beans corn, most vegetables, etc., then you ABSOLUTELY must use a Pressure Canner.
Of course, you can use a pressure canner as a water bath canner as well - just don't seal it up, so it does not pressurize. This means a Pressure Canner is a 2-in-1 device. With it, you can can almost ANYTHING.
There are also other supplies, accessories, tools and more canners, of different styles, makes and prices, click here!
Basic Canning Accessories
From left to right:
- Jar lifting tongs to pick up hot jars
- Lid sanitizer / lifter - to remove lids from the pot of boiling water (sterilizing )
- Lids- disposable - you may only use them once
- Ring - holds the lids on the jar until after the jars cool - then you remove them, save them and reuse them
- Canning Jar funnel - to fill the jars
FREE Illustrated Canning, Freezing, Jam Instructions and Recipes
Don't spend money on books. that you don't need to. Almost everything you can find in some book sold online or in a store is on my website here for free. Start with theEasy Home Canning Directions below. That is a master list of canning directions which are all based upon the Ball Bblue book, the National Center for Home Food Preservation and other reputable lab tested recipes. Almost every recipe I present in addition to being lab tested com. is in a step by step format with photos for each step and complete. explanations. that tell you how to do it, where to get the supplies and pretty much everything you need to know. In addition, there almost always in a PDF format so you can print them out and use them while you cook.
[ Easy Home Canning Directions]
[FAQs - Answers to common questions and problems]
[Recommended books about home canning, jam making, drying and preserving!]
Looking for canning equipment and supplies?
Water bath canner with a jar rack
Pressure canners for gas, electric and induction stoves: Presto 23Qt or T-fal 22Qt
Canning scoop (this one is PERFECT)
Ball Blue book (most recent version)
Jars: 8oz canning jars for jams
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Home canning supplies at the best prices on the internet!
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Festivals - local fruit and vegetable festivals
Get the
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Canning and preserving, making jams, salsa, sauces, pickles, etc is SO easy with our step by step directions! Just about all you need is a canner and canning jars!
