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Uncooked Canned Pine-apple

A preserved pineapple mixture sealed in cans without cooking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 ↓

Uncooked Canned Pine-apple

Ingredients

Directions

Prepare

  1. Grate the peeled pineapple.

  2. In a bowl, combine the grated pineapple with the granulated sugar, then stir until the sugar is completely dissolved.

Can and store

  1. Pour the mixture into cans and seal them tightly.

  2. Store in a cool, dark place; it will keep indefinitely.

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 base, flavor, and most of the liquid in the mixture.
Granulated sugar
Adds sweetness and, by binding water, helps preserve the fruit.

The step that matters

Seal the cans tightly. Sugar lowers the water available to microbes, but that protection depends on the cans being sealed. A loose seal lets air and spoilage organisms in, which can ruin the preserve.

“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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