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 ↓
Canned Peaches
Ingredients
Directions
Prepare the fruit
Choose fruit of fine flavor and ripe, but not soft, to make nice canned fruit.
Throw peaches into cold water as they are peeled to prevent a yellowish crust.
Make the syrup and layer
Add half a pound of sugar to one pound of peaches; add half a tumbler of water to six pounds of sugar; layer sugar and peaches in the kettle until both are used.
Wash about eight peach leaves, tie them up, and put them into the kettle, remembering to remove them when you begin to fill the jars.
Fill and seal the jars
Let the sugared fruit remain on the range, but away from the fire, until tipping the vessel to one side reveals liquid; then fill the jars, taking them out of hot water into which they were put when cold, and keep until it boils around them.
Use glass jars with stoppers that screw down on India‑rubber rings, as they are best for canning fruit in families.
Store the jars in a dark closet; although more expensive than tin initially, they keep fruit for years with careful use.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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
What each ingredient does
- Peaches
- Provides the fruit that is cooked and preserved in the sugar syrup.
- Sugar
- Sweetens the fruit and draws out liquid to form the syrup that preserves it.
- Peach leaves
- Add a subtle aroma to the fruit as it cooks in the kettle.
The step that matters
Throw peaches into cold water as they are peeled. Peeled peach flesh oxidizes and turns yellowish-brown on contact with air. Cold water slows this browning reaction and keeps the fruit looking fresh.
“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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