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Canned Fruit in General

This recipe describes how to can peaches in a sealed can.

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 ↓

Canned Fruit in General

Ingredients

Directions

Prepare the kettle

  1. Fill a kettle with enough cold water to prevent the can from tipping over.

  2. Add 6 nails to the kettle to keep the can off the bottom.

Pack the can

  1. Fill the can with halved peaches and cold water.

  2. Add ½ cup of sugar to the can.

Process and seal

  1. Place the can in the kettle and bring to a boil.

  2. Boil until the peaches are tender but not breaking.

  3. Seal the can and set it aside.

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 flavor and the tender texture of the finished canned peaches.
Sugar
Adds sweetness and dissolves into the liquid to make a light syrup.

The step that matters

Boil until tender but not breaking. Heat softens the peach cell walls, and pectin holds them together. Boiling too long lets the walls fully collapse, so the peaches turn mushy and fall apart. Check them while they are still firm enough to hold their shape.

“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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