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Canned Pineapple

A method for preserving pineapple by canning it 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 Pineapple

Ingredients

Directions

Make the syrup

  1. Make syrup by boiling sugar and water for 5 minutes.

  2. Skim or strain the syrup if necessary.

Prepare and seal

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

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

  3. As the cans cool, tighten the seals.

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 itself, which is the main body and flavor of the preserve.
Sugar
Sweetens the syrup and helps preserve the fruit's texture and flavor in the can.
Water
Dissolves the sugar to form the syrup that covers and holds the fruit.

The step that matters

Sealing the hot cans immediately. Filling with hot fruit and syrup and sealing right away drives air out of the cans and keeps the contents hot enough to help prevent spoilage. Delaying the seal lets air and microbes back in.

“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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