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Canned Pineapple

Canned pineapple is pineapple slices preserved in a sugar 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

Make the syrup

  1. Combine 2 ½ pounds of sugar and nearly 3 pints of water in a large pot to make syrup.

  2. Boil the syrup for 5 minutes.

  3. Skim or strain the syrup if necessary.

Pack and seal

  1. Add the pineapple slices to the syrup.

  2. Bring the mixture to a boil.

  3. Prepare hot cans.

  4. Fill the cans with the hot fruit and syrup.

  5. Seal the cans immediately.

  6. Tighten the lids as the cans cool to ensure a proper seal.

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
Is the fruit being preserved, providing the main texture and flavor of the finished cans.
White sugar
Makes the syrup that covers the fruit, adding sweetness and helping preserve it.
Water
Dissolves the sugar to form the syrup that fills the cans around the fruit.

The step that matters

Fill the cans with the hot fruit and syrup, then seal immediately. Packing hot food into hot cans and sealing right away helps drive air out and keeps the contents sterile and sealed as they cool, which is what makes the seal form properly.

“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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