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Canned Pineapples

A preserved pineapple recipe using sugar and water, canned after cooking.

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 Pineapples

Ingredients

Directions

Prepare

  1. Remove the skin and eyes from the pineapples.

  2. Cut the pineapples into quarters and remove the cores.

  3. Slice the pineapples and place them in a bowl.

Macerate

  1. Cover the sliced pineapples with sugar and let them stand overnight.

Cook and jar

  1. In a preserving kettle, combine the pineapples and water, and cook until the fruit is tender.

  2. Fill jars to overflowing with the cooked pineapples and seal them.

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

Pineapples
Provide the main fruit, whose flesh softens with cooking and releases juice into the syrup.
Sugar
Adds sweetness and draws juice out of the fruit, forming a syrup that helps preserve it.

The step that matters

Cooking until the fruit is tender. Heat softens the pineapple's cell walls, so the fruit becomes tender. Cooking too briefly leaves it firm, while cooking too long makes the slices break down and turn mushy.

“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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