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 ↓
Canning Peaches and Pears
Ingredients
Directions
Select fruit that is not overripe and has good flavor.
Pare the fruit and place it in cold water to prevent browning.
Prepare two porcelain kettles: one with hot water half full and the other with granulated sugar mixed with about one-third water.
Remove the fruit from cold water and plunge it immediately into the kettle of hot water.
Test tenderness with a silver fork; do not boil for more than 2-3 minutes.
As soon as the pieces are tender, transfer them to hot cans and cover with boiling syrup from the other kettle.
Seal the cans and repeat with the remaining fruit.
Cook only enough fruit to fill two or three cans at a time.
Run the handle of a silver fork inside each can two or three times to release air bubbles.
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
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