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
Select fine free-stone peaches and peel them.
Cut the peaches in half and remove the stones.
Immerse the peaches in cold water.
Cook and can
Layer the peaches in a kettle, sprinkling sugar between layers (1 tablespoon of sugar per quart of fruit).
Add a little water to prevent burning.
Heat slowly to a boil, then boil for 3 to 4 minutes.
Can and seal the fruit.
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 and releases juice as it heats.
- Sugar
- Sweetens the fruit and helps preserve its flavor and texture in the jar.
The step that matters
Heat slowly to a boil. Heating gently lets sugar dissolve and heat reach the fruit evenly, reducing the risk of scorching at the bottom of the kettle before the fruit is hot through.
“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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