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Pineapples, Dry-packed

Pineapples are diced, coated in rock candy, packed with sugar, canned, and processed.

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 ↓

Pineapples, Dry-packed

Ingredients

Directions

Prepare the pineapple

  1. Pare the pineapples, remove all eyes and the core.

  2. Cut the pineapples into ½ inch square dice.

  3. Roll the diced pineapples in granulated Rock Candy.

Pack and seal

  1. Pack the pineapples closely in cans, filling all crevices with granulated sugar.

  2. Cap the cans and exhaust No. 2 cans for 10 minutes in a steam box.

Process

  1. Tip the cans and process for 10 minutes at 240°F (115°C) or 20 minutes at 212°F (100°C).

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

Pineapples
Provide the fruit that forms the main body and flavor of the preserve.
Granulated rock candy
Coats the diced fruit with sugar, adding sweetness and helping preserve texture.
Granulated sugar
Fills the gaps between pieces, adding sweetness and moisture-holding body to the packed fruit.

The step that matters

Exhausting the cans. Exhausting drives air out of the cans before sealing and processing. Trapped air can prevent proper heat transfer and weaken the vacuum as the contents cool, so the cans may not seal or keep well.

“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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