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Canned Pine-apple

A preserved pineapple mixture sweetened with equal weight of sugar, canned after fermentation check.

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. Peel the pineapple and remove the eyes.

  2. Weigh the pineapple and chop it finely.

  3. Add an equal weight of sugar to the chopped pineapple.

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

Can

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

Check and refill

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

  2. 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
Supplies the bulk of the fruit, juice and flavour that the sugar draws into syrup.
Sugar
Draws moisture out of the fruit and, at this high concentration, slows spoilage.

The step that matters

Mix thoroughly with an equal weight of sugar. Sugar must be evenly distributed so it dissolves into the released juice and pulls moisture out of every piece of fruit. Uneven mixing leaves pockets of low sugar where fermentation can start.

“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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