Skip to main content
Dessert

Canned Pineapple

A preserved pineapple dish made by boiling pineapple slices in a sugar syrup and canning the mixture.

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

Make the syrup

  1. Boil sugar and water for 5 minutes to make syrup.

  2. Skim or strain the syrup if necessary.

Cook and prepare

  1. Add pineapple slices to the syrup and bring to a boil.

  2. Heat canning jars.

Pack and seal

  1. Fill jars with hot fruit and syrup, then seal immediately.

  2. As jars cool, tighten lids 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
Forms the fruit itself, supplying the flavour and juice that the syrup surrounds.
Sugar
Sweetens the syrup and helps the fruit keep its texture and shape during preserving.

The step that matters

Fill jars with hot fruit and syrup, then seal immediately. Hot contents drive air out of the jar, and as they cool they contract and form a vacuum that holds the lid down. Delay lets the jar cool and air return, which can weaken the seal.

“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