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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) · 2 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. Pare and halve the peaches, then weigh them.

  2. Allow ½ pound of sugar for every pound of peaches.

Steam

  1. Place a steamer over a kettle of boiling water and lay a cloth in the bottom.

  2. Fill the steamer with peaches and cover tightly.

  3. Steam for 15 minutes or until easily pierced with a fork.

Make the syrup and can

  1. Make a syrup with the sugar, adding water to achieve the right consistency.

  2. Drop the steamed peaches in the syrup for a moment.

  3. Place the peaches in cans, filling each can half full.

  4. Fill the cans with hot syrup, then cover and seal.

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
Make up the fruit that is packed and preserved in the cans.
Sugar
Sweetens the fruit and forms the syrup that fills the cans.

The step that matters

Steaming the peaches. Steaming until just pierced softens the fruit enough to pack without turning mushy. Over-steaming breaks down the flesh, while under-steaming leaves it too firm to pack well.

“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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