Skip to main content
Dessert

Canned Pineapple

Canned pineapple prepared by sugaring slices and boiling in a water bath.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Pineapple and sugar are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 4,841 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Canned Pineapple

Ingredients

Directions

Prepare the pineapple

  1. Peel the pineapple and remove the eyes.

  2. Cut the pineapple into slices.

  3. Sprinkle ½ pound of sugar over the slices and let them stand overnight.

Can the fruit

  1. In the morning, fill the cans with the fruit and syrup.

  2. Place the lids loosely on the jars.

  3. Place a piece of board in the bottom of the kettle to prevent direct contact with the jars.

  4. Set the jars in a deep kettle filled with water, ensuring only the necks are above water.

  5. Boil the water for 20 minutes, then screw down the tops.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pineapple
Forms the body of the preserve and supplies the fruit that softens and sets in its syrup.
Sugar
Draws out juice overnight to form the syrup and acts as a preservative in the finished fruit.

The step that matters

Standing the pineapple in sugar overnight. Sugar must draw enough juice from the fruit to cover the slices. Without that syrup, the fruit is less protected and can spoil or darken during processing.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Pineapple SherbetPineapple Sherbet116 recipesPineapple PuddingPineapple Pudding72 recipesPineapple CreamPineapple Cream58 recipesPineapple JellyPineapple Jelly39 recipes