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Canned Pine Apple

A preserved pineapple mixture sweetened with sugar and canned.

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 Pine Apple

Ingredients

Directions

Prepare

  1. Remove the eyes from the pineapple and chop it finely.

  2. Weigh the chopped pineapple and add an equal weight of sugar.

  3. Mix thoroughly in a large bowl and let it stand for 24 hours.

Can and check

  1. Fill cans with the mixture and seal them tightly.

  2. After two weeks, check for any signs of fermentation.

  3. If fermentation is present, warm the mixture in a pan and then refill the cans.

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

Pineapple
Provides the fruit that is preserved, along with its natural juice that dissolves the sugar.
Sugar
Draws moisture out of the fruit and preserves it by binding water, adding sweetness.

The step that matters

Sealing and checking for fermentation. Sugar alone does not fully prevent microbial growth. Tightly sealed cans trap any yeasts that survive, so checking after two weeks matters. Warming the mixture helps stop active fermentation before it is recanned.

“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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