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Canned Pears or Apples

A method for canning pears or apples 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: Pear and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,079 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Canned Pears or Apples

Ingredients

Directions

Prepare the fruit

  1. If the fruit is tough, boil it in water until tender.

  2. Drain the cold water from the peeled pears or apples.

Make the syrup

  1. Make a syrup by combining 1 pint of water and ¼ pound of sugar.

  2. Heat the syrup until hot.

Cook and can

  1. Carefully drop the fruit into the boiling syrup and cook until easily pierced with a fork.

  2. Prepare jars by placing them in hot water.

  3. Remove the jars from hot water and fill them with the cooked fruit.

  4. Pour the syrup into the jars until full to the brim.

  5. Seal the jars with tops and rubbers immediately.

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. Pear + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,079 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pears or apples
Provide the fruit that is cooked and packed in syrup for preserving.
Sugar
Sweetens the syrup and adds flavour to the preserved fruit.

The step that matters

Carefully drop the fruit into the boiling syrup and cook until easily pierced with a fork.. Cooking until a fork pierces the fruit easily ensures it is tender without breaking apart. Dropping it gently into boiling syrup helps it keep its shape and heat evenly.

“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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