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Canned Pineapple

A preserved pineapple in syrup made from sugar and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and pineapple 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 the fruit

  1. Pare and cut out the eyes of the pineapples.

  2. Remove the pulp from the core.

Make and cook the syrup

  1. In a pot, combine sugar and water to make a syrup.

  2. Boil the syrup for 5 minutes and skim off any foam.

  3. Add the pineapple fruit to the syrup and bring to a boil.

Can

  1. Pour the hot mixture into sterilized cans and seal.

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. Sugar + pineappletop 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

Sugar
Sweetens the fruit and, dissolved in water, forms the syrup that preserves it.
Ripe pineapples
Provide the fruit itself, which softens and takes on syrup during simmering.

The step that matters

Pouring the hot mixture into sterilized cans and sealing. Sterilized containers and hot filling help drive out air and reduce microbial growth, so the sealed cans keep safely. Sealing before the contents cool helps create a vacuum seal.

“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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