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
Make a syrup by boiling 2 ½ pounds of sugar with nearly 3 pints of water for 5 minutes.
Skim or strain the syrup if necessary.
Cook and can
Add the prepared pineapple to the syrup and bring to a boil.
Prepare hot cans, fill them with the hot fruit and syrup, and seal immediately.
As the cans cool, tighten the seals.
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.
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Pineapple + sugartop 19% of all pairsSmell alikelowCooked 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 that is preserved, providing the main body and flavor of the finished cans.
- White sugar
- Makes the syrup that covers the fruit, adding sweetness and helping preserve texture and flavor.
The step that matters
Fill and seal the cans while hot. Filling with hot fruit and syrup and sealing immediately helps drive air out of the jars and creates a vacuum as they cool, which is what keeps the contents from spoiling.
“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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