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Dessert

Canned Pineapple

This recipe describes how to preserve pineapple in syrup for canning.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 3 ingredients
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Canned Pineapple

Ingredients

Directions

  1. Make syrup with two and a half pounds of sugar and nearly three pints of water for six pounds of fruit, when cut and ready to can. Use the best white sugar.

  2. Boil the syrup for five minutes and skim or strain if necessary.

  3. Add the fruit to the syrup and let it boil up.

  4. Heat the cans, fill them with the mixture, and shut them up as soon as possible.

  5. As the cans cool, keep tightening them up.

  6. Cut the fruit into half‑inch thick pieces.

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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

Fruit
Forms the bulk of the preserve and supplies the main flavour and texture.
Sugar
Sweetens the syrup and helps preserve the fruit's texture and shape.

The step that matters

Keep tightening the cans as they cool. As hot contents cool they contract and draw a partial vacuum that helps seal the lid. Loose lids let air back 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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