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Canned Porter Apples

A preserved apple product made by cooking apples, straining the juice, and canning the apples in syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and apple 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 ↓

Canned Porter Apples

Ingredients

Directions

Prepare the apples

  1. Pare, quarter, and core the apples.

  2. Cook them in boiling water until tender, a few at a time.

  3. Place jars in a pan of hot water.

  4. Pour the juice from the cooked apples back into the kettle.

Make the syrup

  1. Strain the juice and boil it again with the sugar, adding more if needed.

  2. Boil and skim thoroughly.

  3. Fill the jars to overflowing with the boiling syrup and seal at once.

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. Sugar + appletop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and apple 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

Apples
Provide the fruit that cooks tender and becomes the main body of the canned product.
Sugar
Sweetens the syrup and adds body to the liquid the apples are packed in.

The step that matters

Fill the jars to overflowing with the boiling syrup and seal at once.. Hot syrup and a full jar drive air out as the contents cool, helping create a vacuum seal. Letting the jars cool before sealing or leaving air space can lead to spoilage risk.

“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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