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 the peaches
Pare the peaches.
Cut the peaches in half.
Remove the stones from the peaches.
Place the peaches in cold water as you work.
Cook and can
Layer the peaches in a kettle.
Sprinkle ½ cup of sugar between each quart of fruit.
Add 1 cup of water to the bottom of the kettle to prevent burning.
Heat the kettle slowly to a boil until all the fruit is heated through.
Can and seal the peaches.
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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Peach + sugartop 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
- Provide the fruit that softens and becomes the main body of the preserve.
- Sugar
- Adds sweetness and helps preserve the fruit's flavor and texture in the jar.
The step that matters
Heat the kettle slowly to a boil. Heating slowly lets the sugar dissolve and heat penetrate evenly, so the fruit warms through without scorching on the bottom of the kettle.
“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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