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To Can Peaches

This recipe describes how to can peaches by boiling, straining juice, cooking peaches in sugar syrup, and sealing in tin cans.

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 Can Peaches

Ingredients

Directions

Prepare the peaches and juice

  1. Wash the peaches well.

  2. Remove the skins and seeds.

  3. Place the parings and seeds in a kettle and cover with water.

  4. Boil the mixture well and strain the juice.

Make the syrup and cook

  1. In a pot, combine 1 cup of sugar with 1 cup of the strained juice and boil until dissolved.

  2. Add the peaches to the pot and cook until tender.

Can

  1. Place the peaches in tin cans and 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. 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
Provide the main fruit flavor and the soft, tender texture of the finished canned fruit.
Sugar
Adds sweetness and body to the syrup that surrounds the peaches.

The step that matters

Dissolve the sugar fully before adding the peaches. Boiling the sugar and juice until fully dissolved gives a clear, evenly sweet syrup. Undissolved sugar can settle or crystallize, leaving uneven sweetness in the cans.

“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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