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Dessert

Canning Fruit, or Preserving Peaches

This recipe preserves peaches by boiling them in a sugar syrup and canning them.

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 and let the peaches sit until the water cools enough to handle.

  3. 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 the mixture, stirring until the sugar is melted.

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

Pack and seal

  1. Rinse the cans with boiling water to heat them.

  2. Fill the hot cans with the boiling peaches and pour the syrup over them.

  3. Seal the cans 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

Peaches
Provide the fruit, which softens and holds its shape during simmering in the syrup.
Sugar
Sweetens the fruit and, in the syrup, helps preserve it by reducing available water.

The step that matters

Heating the cans and filling them with boiling fruit and syrup. Hot jars and hot contents help drive air out and reduce thermal shock, so the cans are less likely to crack. Keeping the contents hot before sealing supports a good 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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