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Canned Pine Apples

A preserved fruit product made by canning fresh pineapples in a sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Pineapple and sugar are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 4,841 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Canned Pine Apples

Ingredients

Directions

Make the syrup

  1. Boil 2½ pounds of sugar with nearly 3 pints of water for 5 minutes to make syrup. Skim or strain if necessary.

Cook the fruit

  1. Add the prepared pineapples to the syrup and let it boil briefly.

Can and seal

  1. Prepare hot canning jars, fill them with the hot fruit and syrup, and seal immediately.

  2. As the jars cool, tighten the lids to ensure a proper seal.

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 + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pineapples
Provide the fruit that is preserved in the syrup.
White sugar
Sweetens the fruit and syrup, adding flavor and body to the preserved fruit.
Water
Dissolves the sugar to form the syrup that covers the fruit.

The step that matters

Boiling the syrup before adding the fruit. Dissolving the sugar fully in boiling water makes a clear, evenly sweet syrup. Skimming removes foam and impurities so the jar contents look clean and keep well.

“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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