Skip to main content
Dessert

Canned Pine Apples

A preserved fruit product made by canning fresh pineapples in a sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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 Apples

Ingredients

Directions

Make the syrup

  1. Boil 3 pints of water with 2 ½ pounds of sugar for 5 minutes to make syrup.

  2. Skim or strain the syrup if necessary.

Pack and seal

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

  2. Prepare hot cans.

  3. Fill the cans with the hot fruit and syrup.

  4. Seal the cans immediately.

  5. As the cans cool, tighten the seals.

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

Pineapples
Provide the fruit that is cooked in syrup and preserved in the cans.
White sugar
Sweetens the syrup and contributes to the fruit's flavor and texture in the jar.
Water
Dissolves the sugar to form the syrup that covers and preserves the fruit.

The step that matters

Sealing the cans while they are hot. Filling with hot fruit and syrup and sealing immediately lets the heat drive out air and form a vacuum as the cans cool. A weak seal lets air in and spoilage can follow, so the seals should be checked as the cans cool.

“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.

You might also like

Pineapple SherbetPineapple Sherbet116 recipesPineapple PuddingPineapple Pudding72 recipesPineapple CreamPineapple Cream58 recipesPineapple JellyPineapple Jelly39 recipes