Skip to main content
Dessert

To Keep Pine-apples, Without Cooking

This recipe preserves sliced pineapples by layering with sugar and storing in sealed glass tumblers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

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 ↓

To Keep Pine-apples, Without Cooking

Ingredients

Directions

Prepare the pineapple

  1. Pare and slice the pineapples thinly, removing the hard core.

  2. Weigh the slices and use an equal amount of sugar (1 pound of sugar for every pound of pineapple).

  3. Spread the slices on large flat dishes, layering sugar both under and over them.

  4. Let them stand for several hours.

Pack and store

  1. Pack the slices into large glass tumblers with the syrup that has formed.

  2. Top each tumbler with a thick layer of sugar.

  3. Cover the glasses tightly and tie a piece of bladder over each.

  4. Store in a dry, cool place.

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

Large ripe pineapples
Provide the fruit that is preserved, with its juice forming the syrup.
Double-refined powdered loaf sugar
Draws moisture out of the fruit to form syrup and preserves it against spoilage.

The step that matters

Letting the slices stand in sugar for several hours. Sugar must fully draw out the fruit's juice to form a syrup before packing. Sugar pulls water out of the fruit by osmosis, and this syrup is what keeps the fruit preserved. Skipping or shortening the standing time leaves the fruit dry and less protected.

“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.

More preserved pineapple recipes

Chips 3 See all 35 →

You might also like

Pineapple SherbetPineapple Sherbet116 recipesPineapple PuddingPineapple Pudding72 recipesPineapple CreamPineapple Cream58 recipesPineapple JellyPineapple Jelly39 recipes