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Table for Canning Fruit

A table of boiling times for various fruits used in canning, with sugar amounts per quart.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 20 ingredients
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Why it works: Apricot and peach match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 342 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Table for Canning Fruit

Ingredients

Directions

  1. Boil apricots for 10 minutes.

  2. Boil sour apples for 10 minutes.

  3. Boil crab apples for 25 minutes.

  4. Boil blackberries for 6 minutes.

  5. Boil gooseberries for 8 minutes.

  6. Boil raspberries for 6 minutes.

  7. Boil huckleberries for 5 minutes.

  8. Boil strawberries for 8 minutes.

  9. Boil cherries for 5 minutes.

  10. Boil currants for 6 minutes.

  11. Boil wild grapes for 10 minutes.

  12. Boil sour pears whole for 30 minutes.

  13. Boil Bartlett pears for 20 minutes.

  14. Boil peaches in halves for 8 minutes.

  15. Boil plums for 10 minutes.

  16. Boil whole peaches for 15 minutes.

  17. Boil sliced pineapple for 15 minutes.

  18. Boil tomatoes for 30 minutes.

  19. Boil quinces for 30 minutes.

  20. Boil rhubarb for 10 minutes.

  21. Use 4 to 10 ounces of sugar per quart, depending on the fruit.

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. Apricot + peachtop 1% of all pairs
    Smell alikestrong
    Cooked together342 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Apple + peartop 1% of all pairs
    Smell alikestrong
    Cooked together649 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  3. Apricot + peartop 1% of all pairs
    Smell alikestrong
    Cooked together218 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  4. Pear + peachtop 1% of all pairs
    Smell alikestrong
    Cooked together114 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Apple + grapetop 1% of all pairs
    Smell alikestrong
    Cooked together1,659 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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 adds body to the syrup, with the amount varying by fruit.

Swap the currant

How well each one fits the dish's main ingredients (apricot, apple, crab, grape, pear, bartlett pear, peach):

  1. Plumfits better
  2. Pineapplefits better
  3. Quincefits better
  4. Currantthe original

Fit is the average pairing score against apricot, apple, crab, grape, pear, bartlett pear, peach. Candidates are from the same food group and used in at least 100 recipes.

“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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