Michigan State University Extension
Preserving Food Safely - 01600150
10/13/97

SQUASH FACTS

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                 

Weights:
                                                   


 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       

Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact [email protected] . Please read our disclaimer for important information about using our site.