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To Can Peaches

Peaches are canned in a sugar syrup after being peeled and boiled.

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 ↓

To Can Peaches

Ingredients

Directions

Prepare

  1. Select medium, sound peaches and peel them with a thin, sharp knife.

  2. Make a syrup by dissolving ½ cup of sugar in water.

  3. Cook only two cans at a time.

Cook the peaches

  1. Drop peaches into boiling syrup.

  2. Cover the peaches.

  3. Press the top peaches down into the syrup.

  4. Skim off any scum that forms.

  5. Cook slowly until each piece is heated through but not soft.

Jar

  1. Pour the hot peaches into well sterilized jars.

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, whose flesh softens and flavors the syrup during gentle cooking.
Sugar
Dissolves into the syrup to add sweetness and help preserve the fruit.

The step that matters

Cook slowly until heated through but not soft. Gentle heat warms each piece through without breaking down its cell walls. Overcooking turns the peaches mushy and cloudy, and jarred fruit keeps its texture better when it is only just heated.

“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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