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Peaches Canned in Sugar and Vinegar

Peaches preserved in a sugar and vinegar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and vinegar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 20,806 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Peaches Canned in Sugar and Vinegar

Ingredients

Directions

Prepare the peaches

  1. Boil water in a pot.

  2. Add a few peaches at a time and blanch for 1-2 minutes.

  3. Remove peaches and rub off the skin.

Make the syrup and cook

  1. In a separate pot, combine sugar and vinegar, stir well, and boil until clear.

  2. Add enough peaches for one can and cook slowly for about 10 minutes.

  3. Place peaches in a glass jar, fill with syrup, and seal.

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 + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Peach + vinegartop 16% of all pairs
    Smell alikemoderate
    Cooked together348 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. 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, which softens and holds its shape during slow cooking in the syrup.
Sugar
Sweetens the fruit and helps preserve it in the syrup.
Vinegar
Adds acidity that balances the sweetness and helps preserve the peaches.

The step that matters

Blanching the peaches. Blanching for only 1-2 minutes loosens the skin so it rubs off cleanly. Leaving them in longer can soften the flesh, so the peaches may break apart during cooking.

Swap the peach

How well each one fits the dish's main ingredients (sugar, vinegar):

  1. Vanillafits better
  2. Strawberryfits better
  3. Pineapplefits about as well
  4. Peachthe original

Fit is the average pairing score against sugar, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“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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