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Canned Pineapple

Canned pineapple is fresh pineapple sliced and preserved in a sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

Prepare the fruit

  1. Select sound fruit, peel, and remove the eyes.

  2. Cut the pineapple into thin slices crosswise.

  3. Remove the center and place it in a muslin bag.

Make the syrup

  1. In a pot, combine 3 pounds of sugar and 3 pints of water to make syrup.

  2. Boil the syrup for 5 minutes, then skim off any foam and remove the muslin bag.

  3. Add the pineapple slices to the syrup and boil for another 5 minutes.

Can and seal

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

  2. As the cans cool, tighten the lids periodically.

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

Fresh pineapple
Provides the fruit that is cooked in the syrup and preserved in the cans.
Sugar
Sweetens the syrup and helps preserve the fruit in it.

The step that matters

Sealing the cans while they are hot. Filling hot cans with hot fruit and syrup and sealing immediately helps drive air out and create a vacuum as the contents cool, which keeps the seal tight during storage.

“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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