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Canned Peaches

A method for preserving peaches in syrup by canning them in jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Canned Peaches

Ingredients

Directions

Make the syrup

  1. Make a syrup by boiling 1½ pounds of sugar in 1 quart of water for 20 minutes, then skim.

  2. Fill jars one-third full of syrup.

Pack the jars

  1. Pare and halve the peaches, removing the pits, and place the rounded halves in layers, packing them closely under the syrup.

  2. Add more syrup if needed to cover the fruit.

  3. Put on the cover without the rubber and fasten.

Process and store

  1. Place the jars on a rack in a wash boiler filled with warm water, ensuring the water comes within 2 inches of the top of the jars, and boil for 5 minutes.

  2. Remove the jars from the water and let them stand until the fruit settles.

  3. Take off the covers, add more syrup if needed, wipe the tops dry, and put on the rubbers and covers.

  4. Store in a cool, dry place the next day.

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 syrup and helps preserve the fruit's texture and flavor.
Peaches
The fruit being preserved, packed in layers under the syrup.

The step that matters

Packing the peaches under the syrup. Fruit exposed above the syrup can darken and spoil, so the halves must be packed closely and fully covered. Adding more syrup after the fruit settles keeps every piece submerged.

“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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