A number 2-1/2 can would hold about three and a half cups of sauerkraut.
1 No. 2-1/2 can sauerkraut, drained and cut
1 can bean sprouts (optional)
1 cup chopped celery
1 cup diced peppers, red and green
1 small onion, chopped
1 tsp. celery seed
Mix thoroughly. Blend 1-1/4 c. sugar, 1/2 c. salad oil, 1/2 c. vinegar. Heat mixture and cool. Pour over sauerkraut and let stand several days in refrigerator.