Skip to main content

Canned Pineapple

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

Why it works: Pineapple and syrup work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 568 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Canned Pineapple

Ingredients

Directions

  1. Peel, core, and remove all eyes from the pineapple, then cut it into desired shapes.

  2. Blanch the pineapple pieces in boiling water for 10 minutes, then drain and cool them in cold water.

  3. Pack the pineapple into Perfect Seal Jars.

  4. Pour syrup over the pineapple to completely fill the jars.

  5. Put on the rubbers and tops, adjusting the spring as needed.

  6. Place the jars in a boiler and sterilize for 30 minutes.

  7. Press down the spring and store the jars in a dark place.

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 + syruptop 19% of all pairs
    Smell alikelow
    Cooked together568 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

You might also like

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