Why it works: Peach and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,308 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Canned Peaches
Ingredients
Directions
Make the syrup
In a pot, combine water and sugar, and bring to a boil.
Add the peaches with the stones for flavor, and heat through if very ripe.
In another pot, prepare boiling water and a sweet syrup with white sugar.
Prepare and fill the jars
Prepare a deep pan with hot water and place jars in it to warm.
Empty the hot water from the jars and fill them with peaches and syrup, allowing some syrup to overflow.
Heat the lids and seal the jars tightly, giving a final twist when cool.
Pack the peaches
Peel and halve the peaches, then drop them into the boiling water until tender.
Use a wire spoon to lift the peaches out, fill the can with boiling syrup, and seal immediately.
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.
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Peach + sugartop 17% of all pairsSmell alikelowCooked together2,308 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Peaches
- Provide the fruit, flavor and texture of the finished preserve.
- Sugar
- Sweetens the syrup and helps preserve the fruit's texture and shape.
- Water
- Dissolves the sugar to form the syrup that covers the peaches.
The step that matters
Heat the peaches until tender before sealing. Peaches that are underheated may not soften evenly, and the syrup must be kept hot when the jars are filled so the sealed contents stay hot and the seal forms properly.
“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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