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Canned Pineapples

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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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 Pineapples

Ingredients

Directions

  1. Pare the pineapples and remove the eyes.

  2. Cut the pineapples into half-inch slices.

  3. Pack the slices into clean jars.

  4. Fill the jars with syrup.

  5. Adjust sterilized rubber rings and lids.

  6. Sterilize the jars for five minutes longer than apricots.

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

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