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Canning Fruit, or Preserving 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: 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 ↓

Canning Fruit, or Preserving Peaches

Ingredients

Directions

Prepare the peaches

  1. Place the peaches in a pan and cover them with boiling water.

  2. Cover the pan tightly to retain steam.

  3. Let the peaches sit until the water cools enough to handle them, then peel the peaches using your fingers.

Make the syrup and cook

  1. In a preserving kettle, combine the sugar and 1 cup of the water used to scald the peaches.

  2. Heat and stir until the sugar melts.

  3. Add enough peaches to the syrup to cover them and boil for about 15 minutes.

Can and seal

  1. Rinse canning jars with boiling water to heat them.

  2. Fill the hot jars with the boiling peaches, pour the syrup over them, and seal tightly.

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

Free-stone peaches
Provide the main fruit, whose flesh softens and holds its shape during cooking.
Sugar
Dissolves into the syrup to sweeten the peaches and help preserve them.

The step that matters

Heating the jars before filling. Filling cold jars with boiling fruit and syrup can cause the glass to crack from thermal shock. Rinsing them with boiling water warms the glass so it can take the hot contents.

“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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