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Dessert

Canned Pine Apple

Canned pineapple prepared by boiling fruit in a sugar‑water syrup.

From an old cookbook · modernised transcription
By Home for the Friendless (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 3 ingredients
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Canned Pine Apple

Ingredients

Directions

Make the syrup

  1. Make syrup by combining two and a half pounds of sugar with nearly three pints of water.

  2. Bring the syrup to a boil and cook for five minutes, skimming or straining as necessary.

Cook the fruit and can

  1. Add the cut pineapple fruit to the boiling syrup and let it boil until the mixture reduces.

  2. While the cans are hot, fill them with the hot pineapple mixture and seal them immediately.

Finish the cans

  1. Use the best white sugar in the syrup.

  2. As the cans cool, tighten the seals.

By Home for the Friendless (Chicago, Ill.). 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. See the original page.

Explore the science

What each ingredient does

Pineapple (in the method)
Provides the fruit that forms the body and flavor of the canned product.
Sugar
Adds sweetness and helps preserve the fruit in the syrup.

The step that matters

Seal the cans while hot. Filling the cans hot and sealing them at once lets the contents create a vacuum as they cool, which helps the seal hold. A seal that is not tight lets air in and can spoil the fruit.

“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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