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Canned Pine Apples

A preserved fruit dish made by canning pineapples 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 Pine Apples

Ingredients

Directions

Make the syrup

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

  2. Skim or strain the syrup if necessary.

Can the fruit

  1. Add the fruit to the syrup and let it boil briefly.

  2. Prepare hot cans, fill them with the 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

Pineapples
Provide the fruit that is canned and preserved in the syrup.
White sugar
Sweetens the fruit and forms the syrup that fills the cans.
Water
Dissolves the sugar to make the syrup.

The step that matters

Sealing the hot cans immediately. Filling hot cans and sealing them right away keeps the contents hot, which drives air out and helps create a vacuum seal as the cans cool. Loose seals let air and microbes in, so the seals should be checked as the cans cool.

“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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