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Canned Pineapple

A preserved pineapple mixture sweetened with sugar and water, canned after fermentation.

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

Prepare the fruit

  1. Pare the pineapple and remove the eyes.

  2. Chop the pineapple finely and weigh it.

Macerate

  1. Add the same weight of sugar to the pineapple and mix thoroughly in a large bowl.

  2. Let the mixture stand for 24 hours.

Can and check

  1. Fill cans with the mixture, sealing them tightly.

  2. After two weeks, check for signs of fermentation; if present, heat the contents in a kettle and re-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
Supplies the fruit and its juice, which the sugar draws out to form a syrup.
Sugar
Draws water out of the fruit and helps preserve it against spoilage.

The step that matters

Checking for fermentation after two weeks. Sugar and fruit juice can be fermented by wild yeasts if the cans are not sealed well or the sugar is too little. Fermentation makes gas and off flavours, so spotting it early and heating the contents to kill the yeasts prevents spoilage.

“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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