Michigan State University Extension
Preserving Food Safely - 01600150


Availability: August through mid October (summer squash)
October through November (winter squash)

Days to Maturity: 50-60 days for summer squash
85-100 days for winter squash

Approximate Yield/10 feet of row:15 pounds for summer squash
10 pounds for winter squash

Per Person Requirements:
Fresh: 2-3 hills for summer squash
1-3 hills for winter squash
Preservation: 2-3 hills for summer squash
1-3 hills for winter squash

Summer Squash
1 pound = 2 cups
1 lug = 25 pounds
= 20-25 pints frozen

1 bushel = 40 pounds
= 32-40 pints frozen

1-1 1/4 pound fresh = 1 pint frozen

Winter Squash
1 pound = 1 1/3 cup, cooked
1 1/2 pound fresh = 1 pint frozen, approximate
2 1/4 pounds fresh = 1 quart canned, approximate

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