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Canned Pineapple

Canned pineapple is made by boiling pineapple pieces in a sugar syrup and preserving them in hot glass jars.

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 Pineapple

Ingredients

Directions

Prepare

  1. Peel the pineapple and remove the core.

  2. Prepare a syrup by boiling 1 pint of water with 1 pound of sugar for 5 minutes; skim if necessary.

Cook and can

  1. Add the pineapple pieces to the syrup and boil for 8 minutes.

  2. Fill hot glass jars with the pineapple and syrup, 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

Fresh pineapple
Provides the fruit that is cooked and preserved in the syrup.
Granulated sugar
Sweetens the syrup and helps preserve the fruit's texture and flavor.
Water
Dissolves the sugar to form the syrup that surrounds the fruit.

The step that matters

Filling and sealing the hot jars. Filling the jars with hot fruit and syrup and sealing immediately helps drive out air and create a vacuum seal as the contents cool. Delay lets the contents cool and weakens the seal, 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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