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
Peel the peaches and remove the stones.
Weigh the fruit.
Add ¼ pound of sugar for every pound of peaches.
Cook and jar
Place the peaches and sugar in a preserving kettle with a little water.
Boil the fruit for 10 minutes and skim carefully.
Place the fruit in jars, filling them very full.
Screw on the covers immediately after filling the jars.
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, flavour and bulk that the rest of the recipe is built around.
- Sugar
- Sweetens the fruit and helps preserve it by binding water and slowing spoilage.
The step that matters
Filling the jars very full. Filling jars very full leaves little headspace for air, which helps a tight vacuum seal form as the jars cool and reduces the air that can spoil the fruit.
“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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