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Dessert

Canned Fruits

A preservation method for quinces using boiling water and syrup in jars.

From an old cookbook · modernised transcription
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Why it works: Quince and syrup work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 80 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Canned Fruits

Ingredients

Directions

Prepare

  1. Prepare jars with their fastenings.

  2. Stand the jars in a pan of boiling water on the stove.

Fill and seal

  1. When the quinces are clear and tender, quickly fill the jars with the fruit and syrup.

  2. Ensure the jars are filled to overflowing with syrup and seal them tightly as quickly as possible.

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. Quince + syruptop 22% of all pairs
    Smell alikelow
    Cooked together80 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Quinces
Provide the fruit that softens into tender pieces during cooking and fills the jars.
Syrup
Sweetens the fruit and covers it fully, keeping it moist in the sealed jar.

The step that matters

Filling to overflowing and sealing quickly. Filling the jars completely with hot syrup and sealing them fast drives out air. As the jars cool, the trapped air contracts and creates a vacuum seal. Air left in the jar or a slow seal can let the fruit spoil.

“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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