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
Directions
Prepare the peaches
Select ripe but firm peaches, peel, cut in halves, and remove the stones.
Drop each peach half into cold water immediately after peeling.
For each quart of fruit, add 1 heaped tablespoon of sugar between layers, or omit sugar if desired.
Heat and can
In a kettle, add 1 cup or more of water and the fruit, then heat slowly to a boil.
Ensure every piece of fruit is heated through.
Can the hot fruit, cover with the hot juice, and seal tightly.
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.
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Peach + sugartop 17% of all pairsSmell alikelowCooked 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 that softens and sweetens during heating and canning.
- Sugar
- Adds sweetness and helps the peaches keep a pleasant flavor in the jar.
The step that matters
Heat the fruit through before canning. Heating the fruit fully to a boil and making sure every piece is hot drives air out of the tissue and helps the jar seal and keep safely. Cold spots can leave the fruit under-processed and spoil later.
“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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