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Canned Pineapple

This recipe preserves fresh pineapple in a sugar syrup for canning.

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 Pineapple

Ingredients

Directions

Make the syrup

  1. Make a syrup by boiling 2 ¼ lbs of sugar with 3 pints of water for five minutes.

  2. Skim or strain if necessary.

Prepare and fill

  1. Add the cut pineapple to the syrup and let it boil briefly.

  2. Prepare hot cans and fill them with the hot fruit and syrup immediately.

  3. While filling jars, place them on a cloth soaked in hot water.

  4. Seal the jars as directed.

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 softens slightly in the hot syrup during the brief boil.
Sugar
Makes the syrup that sweetens the fruit and helps preserve its flavour and texture.

The step that matters

Filling the hot cans with hot fruit and syrup immediately. Keeping the fruit and syrup hot while filling helps drive air out of the fruit and keeps the contents at a safe temperature before sealing, which supports a good vacuum seal and shelf life.

“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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