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Canning Pears or Peaches

This recipe describes how to can pears or peaches in a sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and pear are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,079 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Canning Pears or Peaches

Ingredients

Directions

Make the syrup

  1. Make a syrup by boiling 3 pounds of sugar with 1 pint of water.

Prepare and pack the fruit

  1. Skin and peel the fruit, then place it in the syrup.

  2. Steam the fruit until a silver fork can easily pierce it.

  3. Pack the fruit into cans and pour the boiling syrup over them.

  4. Cover the cans quickly to seal.

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. Sugar + peartop 17% of all pairs
    Smell alikelow
    Cooked together2,079 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Sweetens the fruit and, in the syrup, helps preserve its shape and texture.
Pears or peaches
The main fruit, softened by steaming and preserved in the syrup.

The step that matters

Cover the cans quickly to seal. Hot syrup and hot fruit must be sealed while still hot so the cans cool under vacuum. Delay lets air in and risks spoilage.

“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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