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Canned Pine Apple

Canned pineapple prepared by boiling fresh 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.

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

Pack and seal

  1. Prepare your cans by heating them, then fill them with the hot fruit and syrup.

  2. Seal the cans as soon as possible and tighten them as they cool.

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 itself, releasing juice and flavor into the hot syrup.
White sugar
Dissolves into the water to make a sweet syrup that flavors and softens the fruit.

The step that matters

Seal the cans as soon as possible. Filling with hot fruit and syrup and sealing quickly lets the contents cool and contract, pulling a vacuum that helps the lids seal firmly.

“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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