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 fruit
Peel and quarter the peaches.
Dip the peaches into boiling water to remove the skins.
Pack and seal
Prepare a syrup by dissolving 6 pounds of sugar in 1 gallon of cold water.
Pour the cold syrup over the peaches in jars until full.
Seal the jars tightly and place them in a boiler.
Process and finish
Cover the jars with water and bring to a boil for 5 minutes.
Remove the jars and turn them upside down.
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 itself, supplying the main flavor and texture of the finished canned peaches.
- Sugar
- Adds sweetness and, dissolved in the syrup, helps preserve the fruit's flavor and texture.
The step that matters
Boiling the sealed jars for 5 minutes. The jars must be fully covered with water and kept at a rolling boil for the full time. Sustained heat destroys spoilage microbes and lets the sealed jars hold a safe, lasting vacuum.
“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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