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Pineapples, Canned

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, Canned

Ingredients

Directions

  1. Peel the pineapples and remove the eyes and woody core.

  2. Cut the pineapples into whole or sliced pieces.

  3. Prepare a heavy syrup by mixing water and refined cane sugar.

  4. Fill the cans with the prepared fruit and pour the syrup over it, filling the interstices.

  5. Cap and hermetically seal the cans.

  6. Heat the sealed cans in an open bath at 212°F (100°C) for 20 minutes or at 240°F (115°C) in a closed bath for 8 minutes.

  7. Vent the cans by puncturing the caps, then immediately solder the holes.

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

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