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Canning Fruits— Peaches and Pears

A method for canning peaches or pears with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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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 Fruits— Peaches and Pears

Ingredients

Directions

Prepare the fruit

  1. Pare and core the fruit.

  2. Mix with sugar and let stand until the sugar dissolves.

  3. Heat the mixture to a boil and continue boiling for 20 to 80 minutes until heated through.

Pack and seal

  1. Prepare a kettle of hot water and dip the can to heat it.

  2. Fill the can with hot fruit and cork immediately.

  3. Dip the cork end into 'Cement for Canning Fruits'.

  4. Once cooled, dip the cork again to seal any air holes.

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. Sugar + peachtop 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

Sugar
Sweetens the fruit and draws out moisture to form a syrup.
Peaches or pears
Provide the fruit that is cooked, packed and preserved in the can.

The step that matters

Heat the mixture to a boil until heated through. The boiling time is given as a wide range, 20 to 80 minutes. Heating the fruit fully before packing helps it stay safe and keeps its texture, so the cook should check that the fruit is heated through rather than rely on the minimum time alone.

“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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