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Dessert

Canned Peaches

A method for preserving ripe white cling peaches in syrup by canning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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

Prepare

  1. Pare the peaches and keep them covered in a deep jar until ready to use.

  2. Only prepare enough peaches for four cans at a time to prevent discoloration.

Cook and can

  1. In a kettle, combine the water and sugar; heat until the sugar dissolves.

  2. Add the peaches to the syrup and cook for a few minutes until a fork can easily enter them, but do not let them break.

  3. Immediately put the peaches into cans and seal 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. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked 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

White cling peaches
Provide the fruit, which softens in the hot syrup while holding its shape if not overcooked.
White sugar
Sweetens the fruit and, dissolved in water, forms the syrup that fills the cans.

The step that matters

Cook the peaches only until a fork enters easily. Overcooking breaks down the pectin and cell walls, so the peaches turn mushy and lose their shape in the cans. Stopping at the fork test keeps them firm while still tender.

“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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