K-State food scientist shares resources to estimate garden yields
MANHATTAN, Kan. (k-state.edu) — There are numerous options for gardeners to consider when planting fruits and vegetables in their spring gardens.
But Kansas State University food scientist Karen Blakeslee suggests making a plan prior to planting that takes into account how much of the crop you plan to eat fresh, and how much you may want to preserve for later use.
“If you plant a large garden,” Blakeslee said, “this will determine how much you preserve and how much you may have to give to family and friends.”
Popular garden produce in Kansas includes tomatoes, green beans and cucumbers made for pickles. “But there are many other fruits and vegetables that can be preserved by canning, freezing or dehydrating,” she said.
Blakeslee said K-State’s Vegetable Garden Planting Guide provides predicted yields for many vegetables per 100 feet of land, as well as planting guidance, and a calendar that indicates when to expect a harvest.
“For example,” she said, “100 feet of green beans should yield 120 pounds of beans. The yield can also be calculated per person. For green beans, it’s 15-16 feet of planting per person.”
To estimate the yield of green beans for canning, Blakeslee added that one bushel is about 28 to 30 pounds of green beans which will make about 15-16 quarts of canned beans. She said a good source for estimating yields is available in a publication from the University of Georgia, Weights and Processed Yields of Fruits and Vegetables, which is available online.
For further safety, “select a garden site that will help reduce the risk of unforeseen problems, such as flooding, animal crossings, chemicals, soil contaminants and runoff,” Blakeslee said.
Other tips:
- Use potable water to apply to plants.
- Avoid using raised-bed materials, such as pressure-treated wood, old tires, single use plastics or old railroad ties.
- Personal hygiene is essential when handling edible produce to reduce cross contamination.
- Maintain gardening equipment and clean tools to reduce contamination.
- If using compost, it must reach a minimum temperature of 131 degrees Fahrenheit for at least three consecutive days to kill pathogens that may be present
“And while you plan your garden, now is a good time to inventory the equipment and other supplies needed for preserving food,” Blakeslee said. “Gather recipes from sources that have been researched for the best and safest results.”
Information on safely preserving foods is available online from the K-State Rapid Response Center for Food Science, www.rrc.k-state.edu/preservation.
More food safety information related to gardening is available in a publication available online from the K-State Extension bookstore, titled Garden to Plate: Food Safety for School and Community Gardens.
