EQUIVALENCY INFORMATION

APPLESAUCE............... 16 Tb / c 4 c / qt
APPLE SLICES... 10 c in a #10 can =1 ¼ # 1 c dry + ½ c water=2 c fresh
BAKING POWDER ............... 32 Tb=1#
BAKING SODA ...................... 32 Tb=1#
BEANS ............................... 1 #=2 ½ c dry = 6 c cooked 12 c in a #10 can
BUTTER (canned) ............... 12 oz can=24 Tb or 3 sticks of butter
CARROTS.......... 12 c in a #10 can=2 ½ #. ½ c dry=1 c hydrated carrots
CELERY ............. 2 oz=1 c. 12 c in #10 can. ½ c dry=1 c hydrated celery
CHEESE (canned) ................ 8 oz per can
CHEESE POWDER ... 4 c in 1 # of powder. 96 Tb=1#. 1 Tb per 1 c cooked
COCOA..................90 Tb =1# Store in jars. Don’t vacuum pack
CORNMEAL............................ 4 c=1 #
CORNSTARCH....................... 45 Tb=1#
EGGS (powdered).................... 32 eggs=1#. 2 eggs=1 oz
FLOUR.................................... 19 c=5# 12 c in a #10 can
GELATIN (Knox ................ 1 oz unflavored gelatin=12 tsp of gelatin=12 “eggs”. 1# gelatin=192 “eggs” (egg substitute) 1 tsp gelatin + 3 Tb cold water + 2 Tb hot water=1 “egg”
HONEY................................... 20 Tb=1 c 13 oz=1 c 6 c=5#
HOT CHOCOLATE ................ 12 c in a #10 can #10 can=56 liquid c
MACARONI...................... 12 c in a #10 can 4 c = 1 # 2 c dry=5 c cooked
MALT-O-MEAL.................¼ c dry=1 c cooked. (1) 28 oz box=4 ½ c dry
MEATS......................... 1 pint bottle holds 1# of meat 1 qt bottle holds 2#
MILK..... 1/4 c dry milk + 1 c water=1 c milk. 12‑13 c powder in #10 can
about 1/3 # dry = 1 c dry a #10 can=58 liquid c
MUSHROOMS......................... 4 c dehydrated=3 oz 20 c=1 #
NOODLES............................... 4 c=8 oz 2 c dry=2 c cooked
REGULAR OATS.................... 12‑13 c in a #10 can 1 c=4 oz
ONION........½ onion=2 – 3 Tb dry. 16 Tb dry=1 c. 12 c=#10 can=192 Tb PARSLEY................................ 30 Tb=1 oz
PEPPER.................................... 6 Tb=1 oz
PIZZA SPICE........................... 42 Tb=1#
POPCORN............................. 12 c in a #10 can 1 c popcorn=16 c popped
POTATOES (instant) ............ 12 c in a # 10 can. 1 ½ c flakes + 1 ½ c water =2 c potatoes
PUDDING MIX....................... 12 ‑13 c mix in a #10 can
RAISINS.................................. 4 c=1#
RICE...............................12 c in a #10 can 2 1/3 c=1# 1 c raw=3 c cooked
SALT.............................. 1 ½ Tb=1 oz 1 container=26 oz = 39 Tb=117 tsp
SHORTENING ............... 227 Tb=6# can 17 Tb =1 c 2 1/4 c=1# 1 c shortening + 6 tsp water=1c butter
SOUP BASE............................. 1/8 - ¼ c dry makes 6 c broth
SPAGHETTI............................ 4 ‑ 5 # in a #10 can 8 oz=4 c cooked
SPICES..................................... 1 c=4 oz=16 Tb 64 Tb=approx. 1#
SUGAR (white)................. 12 c in a # 10 can. 2 c=1#. 1#= 32 Tb = 96 tsp
SUGAR (brown)...................... 1 1/3 c=1#
TAPIOCA................................ 40 Tb=1# 1 Tb=1 c cooked
TOMATO POWDER ............... 1 c powder + 2 c water=2 c tomato sauce
WHEAT........................... # 10 can=5.8 # =12 c=18 c flour when ground
1 c wheat = 1 ½ c flour, 1#=2 ¼ c wheat=3.37 c flour
YEAST..................................... 1# compressed=8 oz=24 Tb Shelf life: indefinite in freezer..1 year out of freezer