Skip to main content
Main

Canned Pine-apple

Canned pineapple is pineapple pieces preserved in syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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 the fruit

  1. Pare the pineapples.

  2. Cut the pineapples into pieces using a fork.

Make the syrup and cook the fruit

  1. Combine the sugar and water in a pot.

  2. Boil the mixture for 5 minutes.

  3. Add the pineapple pieces.

  4. Let the mixture come to a boil.

  5. Skim off the fruit.

Pack the cans

  1. Half fill each can with the pineapple.

  2. Pour the syrup over the fruit, dividing it equally among the cans.

  3. If the cans are not quite full, add boiling water to fill them.

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

Pineapples
Provide the fruit pieces and most of the flavor of the finished canned fruit.
Granulated sugar
Sweetens the syrup and adds body to the liquid surrounding the fruit.

The step that matters

If the cans are not quite full, add boiling water to fill them.. Filling the cans with boiling liquid keeps the contents hot and drives out air, leaving less empty space at the top of each can. Topping up with cold water would cool the contents and leave more air behind.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes