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To Can Peaches

A method for preserving peaches by canning them in a sugar syrup.

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 ↓

To Can Peaches

Ingredients

Directions

Prepare the peaches

  1. Pare and halve the peaches.

  2. Pack the peaches tightly in tin cans.

Make the syrup

  1. Dissolve the sugar in the cold water to make a syrup.

  2. Pour the syrup over the peaches until the cans are full.

Seal and process

  1. Seal the cans tightly.

  2. Place the cans in a boiler and cover with cold water.

  3. Bring the water to a boil and let it boil for 5 minutes.

  4. Remove the cans and turn them upside down.

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
Dissolves in the water to make a syrup that sweetens the peaches and adds body to the liquid.
Peaches
Provide the fruit itself, packed in syrup so they stay moist and hold their shape during canning.

The step that matters

Sealing the cans tightly. A tight seal keeps air and microbes out during the boil and afterward. A loose lid can let the contents spoil, so the seal needs to hold through the heating and cooling.

“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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