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Canned Pine-apple

A preserved pineapple in syrup, made by boiling pineapple with sugar and water.

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

Prepare

  1. Peel and slice the pineapple, removing the eyes.

  2. Make a syrup by boiling the sugar and water for 5 minutes.

Cook and can

  1. Skim or strain the syrup, then add the pineapple and boil briefly to avoid discoloration.

  2. Fill hot cans with the mixture and seal immediately.

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, flavor and bulk of the preserve.
Granulated sugar
Sweetens the fruit and, dissolved in boiling water, forms the preserving syrup.

The step that matters

Fill hot cans with the mixture and seal immediately. Filling with hot contents and sealing right away lets the contents cool inside a closed can, which helps form a vacuum seal that keeps air out.

“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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