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Canned Pine Apple

A preserved pineapple dish made by canning pineapple in a sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 Pine Apple

Ingredients

Directions

Make the syrup

  1. In a pot, combine 2 ½ pounds of sugar with nearly 3 pints of water to make syrup.

  2. Boil the syrup for 5 minutes, skimming or straining if necessary.

Prepare the fruit

  1. Add the prepared pineapple to the syrup and bring it to a boil.

  2. Prepare your canning jars by heating them.

Fill and seal

  1. Fill the hot jars with the pineapple and syrup, then seal them immediately.

  2. As the jars cool, tighten the lids to ensure a proper seal.

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
Provides the fruit itself, which is the main substance of the preserve.
White sugar
Sweetens the syrup and helps preserve the fruit by drawing out moisture.
Water
Dissolves the sugar to form the syrup that surrounds the fruit.

The step that matters

Sealing the hot jars immediately. Filling and sealing while the jars and contents are hot drives air out and helps create a vacuum as they cool, which is what keeps the pineapple safely preserved.

“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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