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Air-tight Peaches

A method of preserving whole or cut white peaches in jars with sugar 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 ↓

Air-tight Peaches

Ingredients

Directions

Prepare the peaches

  1. Pare the peaches and leave them whole or cut them as preferred.

  2. Pack the peaches in jars, not too tight, and cover with cold water.

Make the syrup

  1. Pour off the water into a preserving kettle.

  2. For every quart jar, add ¼ pound of sugar to the water and melt until a syrup forms.

Process and seal

  1. Set the jars filled with peaches in a kettle of cold water until the water boils around them and they are heated through.

  2. Pour the syrup over the peaches and fit the covers on immediately.

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

White peaches
Provide the fruit that is preserved, softened and flavoured by the hot syrup.
Sugar
Sweetens the peaches and forms the syrup that fills the jars.

The step that matters

Heating the jars in the kettle. The jars must be heated until the water boils around them so the peaches are heated through. Under-heated fruit may not be safely preserved, and sealing immediately after pouring the syrup keeps air out.

“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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