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To Preserve Pine Apples

A method for preserving sliced pineapple in sugar syrup by repeated boiling and sealing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 ↓

To Preserve Pine Apples

Ingredients

Directions

Macerate the fruit

  1. Layer the pineapple slices with sugar.

  2. Let them sit overnight.

Cook the syrup

  1. Boil the syrup.

  2. Add the fruit.

  3. Boil for about 3 minutes.

  4. Remove the fruit.

  5. Place it on a dish.

  6. Boil the syrup again.

  7. Pour it over the fruit while hot.

  8. Let it sit until the next day.

  9. Repeat boiling the syrup.

  10. Add the fruit for 3 minutes.

  11. Continue this process daily until the syrup is transparent.

Store

  1. Store in small containers.

  2. Keep them sealed from air.

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
Draws moisture out of the fruit and, as it concentrates in the syrup, preserves the pineapple.
Pineapple
Provides the fruit that is softened and infused with syrup during repeated cooking.

The step that matters

Repeating the syrup boil over several days. Sugar must gradually penetrate the fruit and the syrup must thicken to a high concentration. Boiling too briefly or skipping the daily repeats leaves the syrup too dilute to preserve the fruit and it may spoil.

“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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