Skip to main content
Dessert

Peaches, Canned

Canned peaches prepared by peeling, halving, and pitting, then packed with syrup and processed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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 ↓

Peaches, Canned

Ingredients

Directions

Prepare

  1. Peel, halve, and pit the peaches by hand.

  2. To make the syrup, dissolve 6 pounds of sugar in 1 gallon of water.

Pack and process

  1. Place the prepared peaches into cans.

  2. Add enough syrup to fill the spaces between the peach slices.

  3. Exhaust the cans for 5 minutes at 212°F (100°C).

  4. Cap the cans and process them for 10 minutes in an open bath at 212°F (100°C) or for 4 minutes in a closed bath at 240°F (115°C).

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

Ripe but firm peaches
Provide the fruit that is packed and preserved in the cans.
Granulated cane sugar
Dissolves into the syrup that sweetens the peaches and fills the spaces between them.

The step that matters

Process the cans at the stated temperature and time. Heat must reach and hold the stated temperature for the full time to make the sealed cans safe to store. Too little heat or time can leave spoilage microbes alive, so keep the bath and timing exactly as written.

“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.

More canned peaches recipes

and Pears 6 See all 106 →

You might also like

Peach Ice CreamPeach Ice Cream64 recipesPeach FrittersPeach Fritters55 recipesPeach MeringuePeach Meringue40 recipesPeach IcePeach Ice16 recipes