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Canning Peaches

A method for preserving peaches in jars by blanching, removing skins, packing, and sealing with a sugar‑water syrup.

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 ↓

Canning Peaches

Ingredients

Directions

Prepare the peaches

  1. Blanch peaches in boiling water for 1 to 3 minutes.

  2. Drain the peaches and dip them in cold water.

  3. Remove the skins from the peaches.

Make the syrup and pack the jars

  1. Pack the peaches whole or in sections into Perfect Seal Jars.

  2. Make a syrup by mixing 1 pint of sugar with 1½ pints of water.

  3. Pour the syrup over the peaches.

  4. Fill the jars completely with syrup.

Seal and sterilize

  1. Seal the jars with rubbers and tops.

  2. Adjust the spring as needed.

  3. Place the jars in a boiler.

  4. Sterilize the jars for 15 minutes.

  5. Press down the spring.

  6. Remove the jars from the boiler to store.

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

Peaches
Provide the fruit, which softens gently in the hot syrup while keeping its flavour.
Sugar
Sweetens the syrup and helps the peaches keep their flavour and texture in the jar.

The step that matters

Blanch the peaches for 1 to 3 minutes. Brief blanching loosens the skins so they peel off cleanly. Longer heating softens the flesh and can make the peaches mushy, while too short a time leaves the skins stuck.

“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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