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 Pine Apples
Ingredients
Directions
Make the syrup
Make syrup by boiling 3 pints of water with 2.5 pounds of sugar for 5 minutes.
Skim or strain the syrup if necessary.
Fill and seal
Add the prepared pineapples to the syrup and let it boil briefly.
Prepare hot cans, fill them with the fruit and syrup, and seal immediately.
As the cans cool, tighten the seals.
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 preserved and packed in the syrup.
- White sugar
- Sweetens the syrup and helps preserve the fruit's flavor and texture.
The step that matters
Sealing the hot cans immediately. Filling and sealing while the cans and fruit are hot drives air out and creates a vacuum as they cool. A proper seal keeps out microbes, so a weak seal can let the contents 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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