Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
To Can Apples
Ingredients
Directions
Prepare
Peel and slice the apples.
Cook the apples until thoroughly done.
Strain the cooked apples through a sieve.
Sweeten and can
If desired, mix in the sugar.
Pack the apples into air-tight cans while hot and seal.
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.
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Apple + sugartop 18% of all pairsSmell alikelowCooked together16,478 recipes
Shared aroma: beta-damascenone (apple, rose).
Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Green, acid apples
- Their acidity and firm flesh give the canned apples a bright, fresh flavour and hold up to cooking.
- Sugar
- Adds sweetness to balance the tart apples; optional, so it can be left out.
The step that matters
Cook the apples until thoroughly done. Apples must be fully cooked before canning so the flesh softens and any spoilage organisms are destroyed by heat; undercooked fruit can leave the sealed cans unsafe or poorly textured.
“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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