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
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare the peaches
Select ripe peaches and remove the skins.
Boil the peaches in water until soft.
Drain the peaches and pack them into sterilized glass jars.
Add the syrup
Dissolve the sugar in water and pour over the peaches in the jars.
Seal and store
Seal the jars tightly and process in a boiling water bath for 20 minutes.
Store the jars in a cool, dry, and dark place.
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 flavor and the soft, tender texture of the finished canned fruit.
- Sugar
- Adds sweetness to the syrup and helps preserve the fruit by binding water.
The step that matters
Process in the boiling water bath for the full time. Heating the sealed jars in boiling water destroys spoilage microorganisms and helps form a vacuum seal. Shortening the time or letting the water drop below boiling can leave survivors that spoil the fruit.
“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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