Name: Canned Peaches
Ingredients: fine free-stone peaches; ½ cup sugar; 1 cup water

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

fine free-stone peaches
½ cup sugar
1 cup water

Directions

Prepare

Select fine free-stone peaches, peel, cut in half, and remove the stones.
Prepare a syrup by mixing ½ cup sugar with 1 cup water.

Pack and seal

Fill mason jars with the peaches and pour the syrup to the top.
Seal the jars.

Process and seal

Place the sealed jars in a large kettle of water.
Boil the water for about 25 minutes.
Seal the jars airtight.

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.

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 flesh and flavor that the syrup surrounds.
Sugar: Sweetens the fruit and helps the syrup preserve texture and moisture.