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Canned Pineapple

Pineapple pieces sweetened with sugar, cooked until tender and canned while hot.

From an old cookbook · modernised transcription
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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. Pare and remove the eyes from the pineapple.

  2. Cut the pineapple into pieces or grate it.

Cook and can

  1. Combine the pineapple and sugar in a pot and cook until tender.

  2. Seal the mixture in cans while hot as quickly as possible.

  3. No water is required.

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
Provides the fruit bulk and flavor that the cooked mixture is built around.
Sugar
Sweetens the fruit and helps preserve the cooked pineapple.

The step that matters

Seal the mixture in cans while hot as quickly as possible. Filling and sealing while the mixture is hot drives air out of the cans and helps create a vacuum seal, which protects the contents from spoilage. Delay lets the mixture cool and weakens that 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.

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