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Canned Pineapple

Preserved pineapple in sugar syrup, canned in hot cans.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 Pineapple

Ingredients

Directions

Prepare the fruit

  1. Pare the pineapple and remove the eyes.

  2. Cut the fruit into thin crosswise slices.

  3. Remove the center and place it in a muslin bag.

Make the syrup

  1. In a pot, combine 3 pounds of sugar and 3 pints of water to make syrup.

  2. Boil the syrup for 5 minutes and skim off any foam.

  3. Remove the muslin bag from the syrup.

  4. Add the pineapple slices to the syrup and boil for another 5 minutes.

Can and seal

  1. Prepare hot cans, fill them with the fruit and syrup, and seal immediately.

  2. As the cans cool, tighten the lids.

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
Forms the main body of the preserve and supplies the fruit flavor and texture.
Sugar
Sweetens the syrup and helps preserve the fruit's texture and shape.
Water
Dissolves the sugar to form the syrup that surrounds the fruit.

The step that matters

Seal the cans immediately after filling. The fruit and syrup must be hot and the cans sealed right away so that heat and vacuum keep the contents from spoiling as they cool.

“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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