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
Make the syrup
Make a syrup by boiling 1 pint of sugar in 1 quart of water in a porcelain kettle.
Cook and can the peaches
Drop in enough peaches for one can and cook until tender, testing with a silver fork.
Gently lift the peaches with a wire spoon and place them in a preheated can.
Pour the hot syrup over the peaches, cover, and seal immediately.
Repeat the process with remaining peaches, keeping any extra in a hot syrup until ready.
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, which softens with cooking and becomes tender in the hot syrup.
- Granulated sugar
- Sweetens the syrup and helps the peaches keep their flavor and shape while canned.
The step that matters
Pouring the hot syrup and sealing immediately. Hot syrup and hot peaches in a preheated can help drive air out and form a vacuum seal as the contents cool. Letting the jar cool before sealing can allow air in and spoilage to start.
“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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