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Canned Peaches

A method for preserving peaches in jars with sugar and water.

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. Peel and halve the peaches.

  2. Pack the peaches in sterilized jars.

  3. Add ½ cup of sugar to each pint jar, or less if desired.

  4. Fill the jars with cold water.

Process

  1. Place sterilized rubber rings on the jars and cover without clamping down.

  2. Place jars in a boiler with a cloth or board under them.

  3. Fill the boiler with cold water to the necks of the jars.

  4. Bring to a boil and boil for 10 minutes.

Seal

  1. Remove jars and clamp down quickly.

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
Provides the fruit, flavor and soft texture that the jar is built around.
Sugar
Adds sweetness and balances the fruit's flavor in the packed jar.

The step that matters

Clamp the jars down quickly after removing them. The rings should be clamped while the jars are still hot. As the contents cool, they contract and draw a partial vacuum that seals the jar, so a delay can leave jars unsealed.

“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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