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Dessert

Canned Pineapple

A method for preserving pineapples in jars by sweetening and canning them.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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

Prepare

  1. Pare and cut the pineapples lengthwise.

  2. Sweeten the pineapples to taste and let them stand overnight.

Pack and cook in water

  1. In the morning, place the mixture in jars and set them in cold water.

  2. Heat the water gradually and let it boil around the jars until the fruit is tender.

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 fruit, body and tart-sweet flavor of the preserve.
Sugar
Sweetens the fruit and draws out juice during the overnight standing.

The step that matters

Heat the water gradually. Bringing the water up to temperature slowly reduces thermal shock, which can crack glass jars. Gentle heating also lets the fruit warm evenly so it becomes tender without breaking apart.

“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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