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Canned Pine Apple

A preserved fruit made by boiling pineapple in a sugar syrup and canning.

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

Make the syrup

  1. Boil 3 pints of water with 2.5 pounds of sugar for 5 minutes to make a syrup.

  2. Skim or strain the syrup if necessary.

Pack and seal

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

  2. Prepare hot cans, fill them with the hot fruit and syrup, and seal immediately.

  3. As the cans 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

Pineapple
Provides the fruit that is packed and preserved in the syrup.
White sugar
Sweetens the syrup and adds body to the liquid surrounding the fruit.
Water
Dissolves the sugar to form the syrup that covers the fruit.

The step that matters

Sealing the hot cans. Filling with hot fruit and syrup and sealing immediately helps drive air out of the jar and forms a vacuum as it cools. Tightening the lids only after cooling starts is what keeps the seal secure.

“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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