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Canned Peaches

A method for preserving peaches in syrup by steaming and canning.

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 Peaches

Ingredients

Directions

Prepare the peaches

  1. Peel and remove the pits from the peaches, then cut them in halves.

  2. Place the peaches in a steamer over boiling water and steam until tender.

Make the syrup

  1. In a separate pot, combine water and sugar in a 2:1 ratio and bring to a boil, skimming off any foam.

Can and seal

  1. Fill the can with the steamed peaches and pour the hot syrup over them until full.

  2. Seal the can immediately.

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 itself, which softens and turns tender when steamed.
Sugar
Sweetens the syrup and gives the canned peaches their flavor.
Water
Dissolves the sugar to form the syrup that covers the peaches.

The step that matters

Seal the can immediately. Hot syrup and hot fruit must be sealed while still hot so the air inside cools into a vacuum. Delay lets air and microbes in, which can spoil the contents.

“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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