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Canned Peaches

A preserved peach dish made by cooking peaches in a sugar syrup and packing them in hot jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and peach 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

  1. Cut the peaches in half, remove the stones, and peel them using a silver knife.

Make the syrup

  1. Combine 4 cups of water and 2 cups of sugar in a pot to make a syrup.

  2. Boil the syrup for 10 minutes.

Cook and pack

  1. Gently cook the peaches in the syrup until soft.

  2. Remove the peaches and pack them closely in hot jars.

  3. Pour the boiling syrup over the packed peaches.

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. Sugar + peachtop 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
The fruit softens in the syrup and supplies the main flavor and texture of the finished preserve.
Sugar
Sweetens the syrup and helps preserve the fruit by binding water.

The step that matters

Pour the boiling syrup over the packed peaches. Pouring boiling syrup into hot jars keeps the jars and contents hot, which helps drive air out from between the peaches and reduces the chance of the fruit discoloring or the jar failing to seal properly.

“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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