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 and syrup
Peel the peaches with a silver knife, cut in half, and soak in cold water until ready.
In a pot, combine sugar and hot water to make a syrup; cook until dissolved.
Pack and seal the jars
Place jars on a cloth in hot water.
Ensure the water in which jars are placed nearly reaches the top.
Fill jars with cold peaches, layering sugar between them.
Once jars are full, pour hot syrup over peaches and seal immediately.
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 is packed into the jars and becomes the preserved product.
- Sugar
- Sweetens the fruit and, in the syrup, helps preserve the peaches.
The step that matters
Pouring the hot syrup and sealing immediately. Hot syrup helps drive air out of the peaches and jar, and sealing right away keeps the contents warm and reduces contact with air. Delay can let the fruit discolour and weaken the seal.
“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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