Why it works: Sugar and syrup match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Canning Fruits
Ingredients
Directions
Prepare the fruit and syrup
Pick fruit that is not quite fully ripe and can it as soon as possible.
Remove dirt from the fruit with a stiff brush.
Prepare a syrup using ½ pound of sugar for every pound of fruit, or omit sugar for canning pies.
Prepare enough fruit or syrup for two or three jars at a time.
Fill and seal
Place glass jars in warm water in a large pan on the stove.
Once the jars are warm, take them out.
Set them on a hot platter.
Fill the jars as full as possible.
Let them sit to allow the fruit to settle.
Top off with hot syrup or boiling water.
Seal the jars.
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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Sugar + syruptop 6% of all pairsSmell alikestrongCooked together5,842 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sugar
- Sweetens the fruit and, in syrup, helps preserve its flavour and texture.
- Fruit
- Provides the main flavour and texture of the finished canned product.
The step that matters
Top off with hot syrup or boiling water. Jars must be filled with hot liquid and sealed while hot so that air is driven out and a vacuum forms as they cool. Cold liquid or air left in the jar can allow spoilage.
“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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