Measurements

This is a handy item to have on hand to print out and keep in your cookbook!
Knowing what foods you can use as substitutes is a great food storage planning tool that allows you to really focus in on WHAT to store. Understanding yields can also be very helpful as you progress towards cooking more whole foods from scratch.

MEASUREMENTS
pinch = 1/16 tsp.
dash = 6 drops or 1/8 tsp.
1/4 T. = 3/4 tsp.
3 tsp. = 1 T.
1/8 C. = 2 T. = 1 fl. oz.
1/4 C. = 4 T. = 2 fl. oz.
1/3 C. = 5 T. + 1 tsp.
1/2 C. = 8 T. = 4 fl. oz.
3/4 C. = 12 T. = 6 fl. oz.
1 C. = 16 T. = 1/2 pint = 8 fl. oz.
2 C. = 1 pint = 16 fl. oz.
4 C. = 2 pints = 1 quart = 32 oz.
16 C. = 4 quarts = 1 gallon
8 quarts = 1 peck
4 pecks = 1 bushel
1 liter = 1 quart plus 3 oz.
2 oz. = 1/8 pound
4 oz. = 1/4 pound
8 oz. = 1/2 pound
16 oz. = 1 pound


NOTES:
tsp. = teaspoon
T. = tablespoon
C. = cup
oz. = ounce “=” means equals
“-” means minus
“+” means plus

These measurements can be really helpful when doubling or tripling recipes

I found these great conversion charts on Allaboutfoodstorage.com these are so awesome to have. You could laminate these put a magnet on them and put them up on your fridge. I have some (I paid money for) I use them a lot! These are great because they are FREE! Just click here