Skip to main content
Dessert

Canned Peaches

A method for preserving peaches in sugar syrup using peach leaves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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. Wash and peel the peaches, placing them in cold water to prevent browning.

  2. Wash the peach leaves.

  3. Tie the leaves up.

Make the syrup

  1. In a kettle, layer sugar and peaches until all are used.

  2. Add the water to the kettle.

  3. Add the leaves to the kettle.

  4. Let the mixture sit away from the fire until liquid forms when the kettle is tipped.

Jar and store

  1. Fill jars with the mixture, using hot jars that have been warmed in hot water.

  2. Seal jars with stoppers that screw down on rubber rings and store in a dark closet.

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
Provide the fruit that becomes tender and flavorful as the mixture sits and cooks.
Sugar
Layered with the peaches to sweeten the fruit and draw out liquid.

The step that matters

Wash and peel the peaches into cold water. Peeled peach flesh oxidizes and browns quickly when exposed to air. Placing the peaches in cold water slows this browning, keeping the fruit looking pale and appealing in the finished jars.

“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.

More canned peaches recipes

and Pears 6 See all 106 →

You might also like

Peach Ice CreamPeach Ice Cream64 recipesPeach FrittersPeach Fritters55 recipesPeach MeringuePeach Meringue40 recipesPeach IcePeach Ice16 recipes