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Dessert

Canned Peaches, or Other Fruit

A method for preserving peaches or other fruit in syrup for canned storage.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and peach 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, or Other Fruit

Ingredients

Directions

Make the syrup

  1. Boil 2 pints of water with 4 pints of sugar to make a syrup.

  2. Add the peaches and cook until tender.

Fill the cans

  1. Fill the cans with the fruit and syrup.

  2. Add more sugar if the syrup thins.

  3. Use a table knife to remove bubbles from the jar by moving it around the inside until no bubbles rise.

  4. Fill the jar again if necessary.

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. Sugar + peachtop 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

Sugar
Sweetens the syrup and helps preserve the fruit's shape and texture.
Peaches
Provide the fruit, which softens as it cooks in the syrup.

The step that matters

Removing bubbles from the jar. Trapped air bubbles can rise and leave air pockets in the fruit, which may affect how well the contents keep. Working the knife through the jar until no bubbles rise helps the fill stay full and even.

“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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