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
Scald peaches to remove skin and place them in a pail of cold water to prevent browning.
Cut peaches in halves and place them in jars, leaving two pits in the bottom of each jar.
Make the syrup
Make syrup by mixing 1 cup sugar with 2 cups water.
Can and process
Pour syrup over the peaches and place jars in a boiler.
Boil for 16 minutes after the water begins to boil, or can as directed in the oven.
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.
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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
- Provide the fruit, whose flesh softens and turns tender during the heated canning process.
- Sugar
- Sweetens the syrup and adds body to the liquid that surrounds the peaches.
The step that matters
Scalding and cold-water bath. Peaches must be scalded only long enough to loosen the skin, then cooled promptly in cold water. Cold water stops cooking and slows enzymatic browning, which keeps the fruit pale and firm.
“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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