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Table for Canning Fruit

A table of boiling times and sugar amounts for canning various fruits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Pear and rhubarb share more aroma than cooks usually use. They rank in the top 8% of all ingredient pairs, and 33 recipes mention both. Both carry 2-methoxy-4-vinylphenol, which smells clove, smoky. The science ↓

The recipe

Ingredients

Directions

  1. Boil apricots for 10 minutes with 6 ounces of sugar per quart.

  2. Boil apples for 10 minutes with 6 ounces of sugar per quart.

  3. Boil crab apples for 25 minutes with 8 ounces of sugar per quart.

  4. Boil berries for 6 minutes with 4 ounces of sugar per quart.

  5. Boil gooseberries for 8 minutes with 8 ounces of sugar per quart.

  6. Boil cherries for 5 minutes with 6 ounces of sugar per quart.

  7. Boil currants for 6 minutes with 8 ounces of sugar per quart.

  8. Boil whole sour pears for 30 minutes with 8 ounces of sugar per quart.

  9. Boil peaches for 8 minutes with 4 ounces of sugar per quart.

  10. Boil plums for 10 minutes with 8 ounces of sugar per quart.

  11. Boil sliced pineapple for 15 minutes with 6 ounces of sugar per quart.

  12. Boil rhubarb for 10 minutes with 10 ounces of sugar per quart.

  13. Boil quinces for 30 minutes with 10 ounces of sugar per quart.

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 aroma chemistry they share, and how many recipes mention both.

  1. Pear + rhubarbtop 8% of all pairs
    Aroma overlapstrong
    Mentioned together33 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  2. Pear + plumtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together241 recipes

    Shared aroma: 2-methylbutyl acetate (fruit).

  3. Apple + peartop 1% of all pairs
    Aroma overlapstrong
    Mentioned together648 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  4. Apricot + plumtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together281 recipes

    Shared aroma: damascenone (apple, rose).

  5. Apricot + peachtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together341 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Sweetens the fruit and, at these amounts, helps preserve its shape and texture in the syrup.

Flavor stand-ins for the currant

How well each one fits the dish's main ingredients (sugar, apricot, apple, crab, pear, peach, plum):

  1. Strawberrybetter flavor fit
  2. Grapebetter flavor fit
  3. Pineapplebetter flavor fit
  4. Currantthe original

Fit is the average pairing score against sugar, apricot, apple, crab, pear, peach, plum. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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