Skip to main content
Dessert

Canned Pineapple

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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 Pineapple

Ingredients

Directions

Make the syrup

  1. Combine 2 ½ pounds of sugar and 3 pints of water in a pot to make syrup.

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

Prepare and can the pineapple

  1. Add the prepared pineapple to the syrup and bring to a boil.

  2. Heat the canning jars.

  3. Fill the hot jars with pineapple and syrup, then seal immediately.

  4. 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

Pineapple
Is the fruit being preserved, giving the main flavour and texture of the finished jars.
White sugar
Sweetens the syrup and helps preserve the fruit's flavour and texture in the jar.

The step that matters

Filling the hot jars and sealing immediately. Hot jars and hot fruit with syrup help drive air out and create a vacuum as they cool, which is what makes the seal hold. Delay or cool product lets air and microbes in, so the seal can fail.

“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.

You might also like

Pineapple SherbetPineapple Sherbet116 recipesPineapple PuddingPineapple Pudding72 recipesPineapple CreamPineapple Cream58 recipesPineapple JellyPineapple Jelly39 recipes