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Canned Pineapple

A preserved pineapple product made by canning sliced fruit in boiling syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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

  1. Cut the pineapples into slices ½ to ¾ inch thick, peel, remove eyes and brown spots, and cut into desired shapes.

  2. Fill a steam cooker with cold water and place jars inside. Bring water to a boil and boil for 10 minutes to sterilize jars.

  3. Add pineapple juice to the water and sugar in a stew pan, stir until sugar dissolves, then boil for 5 minutes and skim.

Pack and seal

  1. Remove one jar from the cooker, fill with pineapple, and top with boiling syrup until overflowing.

  2. Cover the jar with a lid that has been dipped in boiling water, then steam for 15 minutes.

  3. Remove each jar, lift off the cover, and fill to overflowing with remaining boiling syrup.

  4. Quickly replace the cover and seal tightly. Let cool and check for sterility over the next week.

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

Pineapples
Form the fruit that is packed into the jars and gives the canned product its flavor and texture.
Granulated sugar
Dissolves into the syrup to sweeten the fruit and help preserve its texture in the jar.

The step that matters

Filling the jars with boiling syrup. The syrup must be boiling and the jars filled to overflowing so that little air remains; trapped air can allow spoilage during storage.

“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.

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