By Tomatoes are one of the most versatile and beloved ingredients in kitchens around the world. Whether you’re making pasta sauce, salsa, tomato paste, or simply preserving your harvest, it helps to know exactly how much you’re working with. When shopping at a farmer’s market or harvesting from a large garden, tomatoes are often sold or measured in bushels.
But what does a bushel of tomatoes actually mean? How many pounds are in a bushel, and how much food can you make from one? This guide will break it all down so you know how to plan for canning, cooking, and storing your tomato bounty.
What Is a Bushel?
A bushel is a traditional unit of volume used to measure agricultural produce. It dates back centuries and is still widely used in farming markets today.
- In the U.S., one bushel is equal to 8 dry gallons or about 35.24 liters.
- It is often used for crops like tomatoes, apples, corn, and beans.
Although technically a volume measurement, in practice, a bushel of tomatoes is generally weighed in pounds for consistency.
How Many Pounds Are in a Bushel of Tomatoes?
On average
- One bushel of tomatoes = 53 pounds.
- This is the standard weight recognized for fresh market tomatoes.
However, this can vary depending on the size, type, and ripeness of the tomatoes. For example:
- Large beefsteak tomatoes may make a bushel weigh slightly more.
- Small cherry or grape tomatoes may pack differently and change the overall weight.
For most recipes and canning guides, 53 pounds is the accepted standard.
How Many Tomatoes Are in a Bushel?
The number of individual tomatoes in a bushel depends on their size. Rough estimates are:
- Large tomatoes (8 oz each): ~100–120 per bushel.
- Medium tomatoes (6 oz each): ~150–180 per bushel.
- Small Roma/plum tomatoes (3–4 oz each): ~250–300 per bushel.
Knowing this helps when you’re planning recipes that call for whole tomatoes.
Yield from a Bushel of Tomatoes
A bushel of tomatoes provides a surprising amount of finished product once processed. On average, 53 pounds of fresh tomatoes yield:
- 15 to 20 quarts of canned tomatoes
- 17 to 20 pints of salsa
- 12 to 15 quarts of tomato juice
- 7 to 9 quarts of thick tomato sauce
- 4 to 6 quarts of tomato paste
The exact yield depends on the water content of the tomatoes and how much you cook them down.
Best Tomato Varieties for Bushel Quantities
Not all tomatoes are equal when it comes to large-batch cooking or preserving. Some varieties are more suitable for bushel harvests:
- Roma/Plum Tomatoes: Meaty, with less water—best for sauces and pastes.
- Amish Paste: Great for canning, with excellent flavor.
- San Marzano: Famous Italian paste tomato, perfect for authentic sauces.
- Celebrity or Rutgers: Good all-purpose canning tomatoes.
Choosing the right variety ensures you get the maximum yield from your bushel.
Buying a Bushel of Tomatoes
You can usually buy tomatoes by the bushel at:
- Farmers’ markets: Especially during peak harvest season (July–September).
- Local farms: Often cheaper if purchased directly in bulk.
- Produce wholesalers: Sometimes offer discounts on large quantities.
Prices vary, but a bushel of tomatoes typically costs $25 to $50, depending on the region and quality.
Storing a Bushel of Fresh Tomatoes
If you’re not processing your tomatoes immediately, proper storage is essential:
- Room temperature (65–75°F): Best for ripening and short-term holding (3–5 days).
- Cool storage (55°F): Slows ripening and keeps them fresh for up to a week.
- Avoid refrigeration: Cold temperatures damage texture and flavor.
To maximize use, plan your cooking or preserving within a few days of purchase or harvest.
Processing a Bushel of Tomatoes for Canning
Canning is one of the most popular ways to preserve a bushel of tomatoes. Here’s a general outline:
- Wash and core all tomatoes.
- Blanch and peel skins, if desired.
- Prepare according to your recipe (whole, crushed, juice, sauce).
- Use sterilized jars and add the proper amount of acid (lemon juice or citric acid) for safety.
- Process jars in a water bath canner or pressure canner, depending on the recipe.
A bushel will typically give you 15–20 quarts of canned tomatoes to last all year.
Other Ways to Use a Bushel of Tomatoes
Aside from canning, there are endless uses for a bushel of fresh tomatoes:
- Homemade Salsa: Fresh, chunky, or cooked versions.
- Freezing: Tomatoes can be frozen whole or as puree.
- Drying: Sun-dried or oven-dried tomatoes make excellent snacks and additions to recipes.
- Sauces & Soups: Cook down for marinara, ketchup, or tomato bisque.
A bushel may seem like a lot, but with creativity, you’ll use every last tomato.
Tips for Maximizing Yield
To get the best results from your bushel of tomatoes:
- Choose ripe but firm tomatoes for canning.
- Remove any damaged or spoiled tomatoes before processing.
- Mix varieties for a balanced flavor profile in sauces.
- Use large pots and batch cooking methods to save time.
- Plan recipes ahead of time to avoid waste.
A little preparation ensures you get the maximum value from your investment.
Conclusion
A bushel of tomatoes equals about 53 pounds, which can produce anywhere from 15 to 20 quarts of canned goods depending on how you process them. Whether you’re making sauce, salsa, paste, or juice, a single bushel offers an incredible yield.
Buying in bulk is cost-effective, and with the right storage and preservation methods, you can enjoy fresh tomato flavor long after the season ends. From gardeners harvesting their crop to home cooks stocking the pantry, understanding what a bushel of tomatoes means helps you plan smarter, waste less, and savor more.
FAQs
1. How many pounds are in a bushel of tomatoes?
A standard bushel of tomatoes weighs about 53 pounds.
2. How many quarts of sauce can you make from a bushel?
Expect 7 to 9 quarts of thick tomato sauce from a bushel.
3. How many tomatoes are in a bushel?
It depends on size: roughly 100–120 large tomatoes, or up to 300 small Roma tomatoes.
4. How long does a bushel of tomatoes last?
Fresh tomatoes last 3–7 days depending on storage, but preserving extends their use for months.
5. What is the best tomato variety for bushel canning?
Roma, San Marzano, and Amish Paste are excellent choices for canning and sauces.
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