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Canned Pine Apple

Canned pineapple is preserved by boiling pineapple in a sugar syrup and sealing in hot cans.

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 a syrup by boiling 3 pints of water with 2 ½ pounds of sugar for 5 minutes. Skim or strain if necessary.

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

Can and seal

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

  2. 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

Pineapple
Provides the fruit itself, which is packed in the syrup and becomes the canned product.
White sugar
Sweetens the syrup and adds body, so the packed fruit tastes sweet and keeps its flavor.
Water
Dissolves the sugar to form the syrup that surrounds the fruit in the cans.

The step that matters

Seal the cans immediately while the fruit and syrup are hot. Hot filling drives air out of the cans and creates a partial vacuum as they cool, which helps the seals hold. Letting the contents cool before sealing lets air remain, weakening the seal and risking 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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