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Dessert

Canned Peaches

Peaches are canned in a sugar syrup after boiling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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

  1. Peel the peaches and place them in a jar.

  2. Dissolve the sugar in enough cold water to fill the jar.

Process

  1. Place a board in a flat-bottomed boiler and set the jars on it.

  2. Add cold water to the boiler until it reaches two-thirds up the jars.

  3. Boil for 20 minutes, then remove the jars.

  4. If the jars are not full of syrup, fill them with hot water.

Seal and store

  1. Put on the rubbers and screw the lids down tightly.

  2. Turn each jar upside down to prevent leakage.

  3. Store in a dark, cool place.

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. Peach + sugartop 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
Form the fruit that is preserved and gives the canned product its flavour and texture.
Sugar
Dissolves into the syrup that sweetens the fruit and helps preserve its flavour.

The step that matters

Filling the jars with syrup. Jars must be full of syrup with little air left inside. Air at the top can allow discolouration and spoilage, and the seal may not hold properly, so topping up with hot water matters.

“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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