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Peaches, Bottled

A method of preserving peaches by boiling them in a sugar syrup and storing them in bottles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Peaches, Bottled

Ingredients

Directions

Prepare

  1. Pare, halve, and stone the peaches.

  2. Place the peach halves in dry wide-mouthed bottles.

  3. Make a syrup by boiling 1 pound of loaf sugar in ¾ pint of water until dissolved.

  4. Cover the peaches entirely with the syrup.

  5. Wrap a wisp of hay around the bottles to prevent them from knocking together.

Cook and store

  1. Place the bottles side by side in a deep saucepan and fill with cold water up to their necks.

  2. Bring the water to a boil and let the peaches boil gently for 15 minutes.

  3. Remove the saucepan from the heat and do not take out the bottles until the water is almost cold.

  4. Cork the bottles, seal the corks, and store in a cool, dry 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
The fruit that is cooked and preserved in the bottles.
Loaf sugar
Sweetens the syrup and helps preserve the fruit.

The step that matters

Letting the bottles cool in the water. Removing hot bottles abruptly can cause sudden temperature change, risking cracked glass or broken seals. Waiting until the water is almost cold lets the jars cool gradually.

“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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