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Dessert

Canned Peaches

A method for preserving peaches in jars by layering with sugar and water, then boiling and sealing.

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. Pour a little water into a kettle to prevent burning.

Layer the fruit

  1. Layer peaches in the kettle, sprinkling sugar between each layer.

  2. Continue layering until the kettle is full.

Cook and seal

  1. Bring to a slow boil and cook for 3 minutes.

  2. Can and seal the peaches.

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 main fruit, flavor, and texture of the finished canned peaches.
Granulated sugar
Adds sweetness and helps draw juice from the fruit as it sits.

The step that matters

Adding the water first. A little water in the bottom of the kettle keeps the first layer of fruit from scorching before enough juice releases to cover the base.

“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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