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To Preserve Peaches

A method for preserving peaches in 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 ↓

To Preserve Peaches

Ingredients

Directions

Prepare the peaches

  1. Split the peaches in half.

  2. Scald the peach halves in thin syrup to remove the skins.

Pack the jars

  1. Arrange the halves in clean pint jars filled with thick syrup made from 2 lbs sugar and 1 pint cold water.

  2. Boil for four minutes with the jars covered.

Process and store

  1. Place the jars in a vessel and pour cold water around them to reach within half an inch of the top.

  2. Boil gently for twenty minutes.

  3. Store in a cool place for later use.

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
The fruit that is preserved, providing the main flavour and texture of the finished jars.
Sugar
Sweetens the fruit and, in thick syrup, helps preserve its texture and shape.

The step that matters

Scalding the peach halves in thin syrup. Scalding loosens the skins so they peel off cleanly, while the thin syrup keeps the fruit from taking on harsh flavour or losing its shape. Too little heat leaves skins stuck; too much can soften the flesh.

“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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