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Canned Pine Apple

A preserved pineapple product made by canning fresh pineapple 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 Apple

Ingredients

Directions

Prepare the syrup

  1. Cut the pineapple and prepare it for canning.

  2. In a pot, combine sugar and water to make syrup.

  3. Boil the syrup for 5 minutes, skimming or straining if necessary.

  4. Add the pineapple to the syrup and bring to a boil.

Can and seal

  1. Prepare hot cans, fill them with the mixture, and seal immediately.

  2. As the cans cool, tighten the lids.

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

Pineapple
Provides the fruit that is packed and preserved in the syrup.
White sugar
Sweetens the syrup and helps preserve the fruit's texture and flavor.
Water
Dissolves the sugar to form the syrup that covers the fruit in the jars.

The step that matters

Sealing the hot cans immediately. Filling hot jars and sealing them right away keeps the contents hot enough to drive air out and create a vacuum seal. Delay lets air and microbes in, which 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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