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Dessert

Canned Peaches

Peaches are preserved by boiling halves with sugar and 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 ↓

Canned Peaches

Ingredients

Directions

Prepare the peaches

  1. Select large, ripe peaches and pare and halve them.

  2. Soak the peach halves in cold water until ready to can.

Make the syrup

  1. In a pot, combine the peach peelings and seeds with boiling water and boil until tender.

  2. Strain the liquid into a bowl and return it to the pot.

Cook and can

  1. Add the peach halves to the pot and boil until tender.

  2. Prepare jars by heating them with hot water and fill them with the hot peaches.

  3. Pour the hot syrup over the peaches and screw the tops 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

Peaches
Provide the fruit, flavor, and the bulk of the preserved product.
Sugar
Sweetens the syrup and adds body to the liquid surrounding the fruit.

The step that matters

Screw the tops on immediately after pouring the hot syrup. Sealing while the syrup and fruit are still hot lets heat drive air out of the jar, so a vacuum can form as it cools. Delay lets air and microbes back in.

“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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