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Canned Pine Apple

A preserved pineapple in syrup, canned for long-term storage.

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. Make syrup by boiling 3 pints of water with 2½ pounds of sugar for 5 minutes. Skim or strain if necessary.

Pack and seal

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

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

  3. 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 that is preserved, keeping its texture and flavor in the syrup.
White sugar
Sweetens the syrup and helps preserve the fruit's flavor and texture in the jar.

The step that matters

Seal the jars while the fruit and syrup are hot. Hot fruit and syrup filled into hot jars help drive air out and form a vacuum as they cool, which is what makes the seal hold. Letting the contents cool before sealing weakens that seal.

“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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