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 ↓
Canning Peaches
Ingredients
Directions
Prepare the syrup and water
Prepare the syrup by mixing 1 quart of sugar with 2 quarts of water.
Use a porcelain kettle dedicated to canning.
Boil about 3 quarts of water in a second kettle.
Blanch and peel the peaches
Place peaches in a wire basket and dip into boiling water briefly.
Transfer peaches to cold water to peel easily.
Halve the peeled peaches and drop them into boiling water.
Simmer the peaches until a fork can pass through them easily.
Pack and seal the jars
Lift each half out with a wire spoon and fill the can.
Pour in boiling syrup to fill the jar, leaving space for the fruit to shrink.
Add more syrup if needed and seal the jar tightly.
Continue with one jar at a time until finished.
If syrup remains, combine it with the simmering water and more sugar, then boil down until it thickens.
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.
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Sugar + peachtop 17% of all pairsSmell alikelowCooked 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
- Form the fruit that softens during simmering and forms the packed contents of the jar.
- Granulated sugar
- Sweetens the syrup and helps the peaches keep their shape and flavor in the jar.
The step that matters
Leaving headspace when filling the jar. Fruit shrinks and syrup expands during processing, so leaving space at the top helps prevent overflow and a weak seal.
“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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