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 ↓
Pine-apple— to Can
Ingredients
Directions
Prepare
Pare the pineapples and cut them into 1-inch squares.
For each pound of prepared fruit, use 1 pound of sugar.
Cook and can
Melt the sugar in just enough water to dissolve it.
When it comes to a boil, add the fruit and cook until tender.
Immediately put the fruit into cans and seal them hot.
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.
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Pineapple + sugartop 19% of all pairsSmell alikelowCooked 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 cooked until tender in the syrup.
- Sugar
- Sweetens the fruit and, dissolved in water, forms the syrup that packs the fruit.
The step that matters
Immediately put the fruit into cans and seal them hot.. Filling and sealing while the fruit and syrup are hot drives air out of the jars and helps create a vacuum seal, which keeps the contents safe from spoilage during storage.
“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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