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Canned Pineapple

Canned pineapple is pineapple slices preserved 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 Pineapple

Ingredients

Directions

Make the syrup

  1. Make syrup by boiling sugar and water for 5 minutes.

  2. Skim or strain the syrup if necessary.

Pack and seal

  1. Add the pineapple slices to the syrup and bring to a boil.

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

  3. 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 fruit that is packed and preserved in the syrup.
White sugar
Sweetens the syrup and helps preserve the fruit's texture and flavour.
Water
Dissolves the sugar to make the syrup that covers the fruit.

The step that matters

Seal the cans while the fruit and syrup are hot. Filling hot cans with hot fruit and syrup and sealing right away helps drive air out and creates a vacuum as the contents cool. If the cans are not hot or sealed promptly, the seal may fail and the contents may 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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