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Canned Pineapple

Canned pineapple is preserved by boiling pineapple in a sugar syrup and sealing in hot cans.

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

Make the syrup

  1. Boil 2 ½ pounds of sugar with nearly 3 pints of water for 5 minutes.

  2. Skim or strain the syrup if necessary.

Prepare and fill

  1. Add the cut pineapple to the syrup.

  2. Let the mixture boil briefly.

  3. Prepare hot cans.

  4. Fill the cans with the fruit and syrup.

Seal and cool

  1. Seal the cans immediately.

  2. Tighten the seals as the cans cool.

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, which is the main flavour and texture of the finished product.
White granulated sugar
Sweetens the fruit and, dissolved in water, forms the syrup that packs the fruit.

The step that matters

Tighten the seals as the cans cool. As hot cans cool, the contents contract and a partial vacuum forms, which pulls the lids down and seals them. Seals that are not checked and tightened while cooling may leak or fail, so the jars can spoil.

“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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